It really doesn't get better than this. Well except for maybe if you add spiced cream cheese frosting on top. This recipe makes 24 muffins and I thought that there's no way we'd eat them all before they went bad. So I froze most of them... and... ahem... before the end of the week they were all gone. yes, even the frozen ones. (They only took like a half hour to defrost, you can't really blame me right?)
Easy Pumpkin Chocolate Chip Muffins
adapted from Betty Crocker
1 box Spice Super Moist Cake Mix
1 1/2 c Pumpkin Puree (canned or homemade if you want to get crazy, but that would take this from an "easy" recipe to "crazy")
1/3 c water
1/2 c applesauce
2 med eggs
1 bag chocolate chips
1-2 T flour
Combine all ingredients through the eggs. Throw the flour into choc chip bag and shake around to coat the chips (this will help them stay put in the batter and not all sink to the bottom). Stir in choc chips.
Lightly grease and flour muffin tins. (tip - if you use a sandwich bag as kind of a glove and crisco/butter it's really easy to get a relatively even and thin layer. Then shake flour around and hit the back of the pan to shake off excess.) Fill muffin tins 2/3 high.
Bake 350 for 20-25 min
Optional Cream Cheese Frosting:
Combine 1 pkg. cream cheese frosting, softened
3-4 T Butter, softened
splash milk & vanilla
Add powdered sugar until you get the sweetness and consistency you want.
It's really good if you stop right there, but for this recipe adding some spices tasted great. I added about 1/2 t. Cinnamon, and 1/4 t. Nutmeg, Cloves, and Ginger (each).
If you like just a little bit of frosting on each muffin then you would be fine with half the frosting recipe. I kept the frosting in a container in the fridge and frosted the muffins as we were ready to eat them, and I ran out of muffins before we finished the frosting. Shoot. I'll just have to make another batch!