Chocolate Chip Pumpkin Muffins

Chocolate Chip Pumpkin Muffins

*inspired by Taste of Home recipe, recreated with Cooggies Cake and Muffin Bake  Mix*

Prep: 15 min. Bake: 20 min

What you'll need:

1 pouch Cake and Muffin Bake Mix

1 tsp ground ginger

1 tsp ground cinnamon

1 large egg, room temperature

3/4 cup canned pumpkin

2/3 cup milk or plant based alternative

3 Tbp melted butter or oil

1 tsp vanilla extract

½ cup miniature semisweet chocolate chips

Muffin tin


In a large bowl, combine the Cooggies the Cake and  Muffin Bake Mix, ground ginger and cinnamon. Then add the egg, pumpkin, milk, butter and vanilla.

Stir in dry ingredients just until moistened and then fold in the chocolate chips.

Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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