Pumpkin Chocolate Chip Muffins
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Gluten-Free Soy-Free Nut-Free Peanut-Free Corn-Free

Make these super easy muffins with your kids. Don’t forget to put chocolate chips on top!


    Yield: 12 regular size muffins, or 8 extra large

    • 3 eggs
    • ½ cup butter, melted
    • ¾ cup milk
    • 1 (16 oz) bag Pamela’s Pumpkin Bread Mix
    • ⅓ cup mini chocolate chips
    • 3 tablespoons mini chocolate chips, for muffin tops

    Preheat oven to 350° with rack in center of oven. Line muffin tins with paper liners and spray with nonstick cooking spray; set aside.

    Whisk together eggs, butter, and milk in a medium bowl. Add Pumpkin Bread Mix and mix until completely incorporated. Stir in ⅓ cup mini chocolate chips. Use an ice cream scoop to distribute batter evenly among the muffin cups. Sprinkle tops with remaining 3 tablespoons mini chocolate chips.

    Bake about 18-24 minutes for regular size muffins or 30 minutes for extra-large muffins, or until toothpick inserted near center of muffin comes out clean.

    NOTE: To make extra-large muffins in a regular muffin tin, use extra-large or jumbo paper liners.

    An ice cream scoop makes muffins with smooth rounded tops. If not using a scoop, use a spoon to distribute batter evenly among the muffin cups, smoothing irregular tops as necessary with dampened fingers.

    © Pamela's Products, Inc.

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Vicky Porter 11/317/2018 11/14/2018
Where can I get these mixes. I have found the pancake mix and the artisan flour but that is it.
    • Hi Vicky, You can check our Store Locator to see if there are any stores that sell our Pumpkin Bread Mix in your area. Or you can check our Amazon Store.
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