Chocolate Chip Apple-Pumpkin Muffins – SO easy! Only 4 ingredients to these quick and delicious muffins. Cake mix, pumpkin, apple sauce, and chocolate chips. No eggs! Can freeze baked muffins for later. I like to whip up a batch and eat them for breakfast or as an afternoon snack. YUM!
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Pin This RecipeEasy Pumpkin Applesauce Muffins
It is starting to feel like Fall here. It is cooler in the mornings, the leaves are changing colors and there is football! Fall is my favorite time of year. I love the weather! I also love that it is socially acceptable to eat and drink all things pumpkin! These Chocolate Chip Apple-Pumpkin Muffins are a super quick treat to whip up this fall. They only have 4 ingredients and taste great. I like to eat them for breakfast or as an easy afternoon snack. They only take a minute to make and are ready to eat in under 20 minutes. Perfect weekday breakfast!
How to Make Chocolate Chip Apple Pumpkin Muffins with Cake Mix
As I said, these muffins are super easy to make. Combine cake mix, pumpkin, applesauce, and chocolate chips. Scoop the batter into a muffin pan and bake. That’s it!
- You can use any flavor of cake mix. White, yellow, chocolate, butter pecan, or spice cake all work wonderfully.
- Can use any type of chocolate chips you prefer – mini chocolate chips, dark chocolate, semi-sweet, or white chocolate chips.
- The batter will be thick. Do not add any extra liquid.
- You can make the muffins ahead of time and store them in an airtight container. The muffins will keep 3 or 4 days.
- Can I freeze Pumpkin Muffins? Yes! Cool the baked muffins and place in a freezer bag. When ready to eat thaw and reheat in the microwave if desired.
Egg-Free Breakfast Muffins
These little muffins are a favorite at our house. I always have a bag in the freezer for a quick breakfast. They are also great for dessert. Warm them up in the microwave and top them with some ice cream and caramel sauce – YUM!
Here are a few more of our favorite muffin recipes from the blog:
Carrot Cake Muffins
Carrot Cake Muffin Recipe – what could be better than cake for breakfast?!? Loaded with shredded carrots, apples, coconut, pecans,…
Cinnamon-Sugar Doughnut Muffins
Cinnamon-Sugar Doughnut Muffin Recipe – baked doughnut muffins coated in cinnamon and sugar – tastes just like an old-fashioned doughnut!…
Blueberry Muffins
Blueberries are my favorite muffin. I can remember spending the night at my best friend’s house when I was a…
Mini Applesauce Muffins
Mini Applesauce Muffins – GREAT make ahead breakfast.Quick homemade muffins rolled in butter cinnamon and sugar! Butter, sugar, eggs, applesauce,…
Chocolate Chip Apple-Pumpkin Muffins
Equipment:
Ingredients:
- 1 box vanilla cake mix
- 1 (15-oz) can pumpkin puree
- ½ cup chunky apple sauce
- 1 cup chocolate chips
Instructions:
- Preheat oven to 350ºF. Line 12 muffin pans with liners or coat with nonstick cooking spray and set aside.
- Combine all ingredients and mix well. The batter with be thick, resist the urge to add any liquid. Fill muffin cups three-quarters full with batter.
- Bake for 18-20 minutes.
Notes:
- You can use any flavor of cake mix. White, yellow, chocolate, butter pecan, or spice cake all work wonderfully.
- Can use any type of chocolate chips you prefer – mini chocolate chips, dark chocolate, semi-sweet, or white chocolate chips.
- The batter will be thick. Do not add any extra liquid.
- You can make the muffins ahead of time and store them in an airtight container. The muffins will keep 3 or 4 days.
- Can I freeze Pumpkin Muffins? Yes! Cool the baked muffins and place in a freezer bag. When ready to eat thaw and reheat in the microwave if desired.
Steph
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Hope I win!! Stephanie – I just got a cute fall themed (stoneware) bundt pan. I think this would be awesome in it but I wonder how long I should bake. 35 Minutes???
Fingers x'd =)