5 Ingredient Pumpkin Mini-Muffins
1 box spice cake mix
1 can pumpkin (NOT pie mix, just pumpkin!)
1 package of cream cheese at room temperature.
1 cup chocolate chips
Preheat oven to 350
Pour the cake mix into a medium bowl.
In a separate bowl, using a fork, lightly beat an egg.
Add the canned pumpkin to the egg and stir together.
Add the pumpkin and egg mixture to the spice cake mix and mix until incorporated.
Stir in the cream cheese, and add the chocolate chips.
Grease mini-muffin pans lightly and add the batter just to the top of the rim.
Bake at 350 for 15-18 minutes or until a wooden toothpick comes out cleanly.
Allow to cool in the tins for 2-3 minutes and then on a wire rack until cooled completely.
If you’re not serving that day, store in an air-tight container so they don’t dry out. Otherwise display and watch them disappear!
Pairs Well With
One quick blast of cold air and I’m immediately in the mood for all things pumpkin. My first stop on this food train is a sweet snack that I nibble on with a warm cup of tea. If you’re looking for a tasty pumpkin fix, this little gem will get you off to a good start! Kids love these!