Happy 2nd day of Fall!

It’s officially my favorite season of the year. Living in the South, we don’t really have seasons other than Hot, Hotter, and Holy Baby Jesus It’s Hot. But during that time of the year when the rest of the country begins the marked progression between summer and winter, we like to pretend to do the same. So we dress our kids in their adorable monogrammed outfits and plop them down in the middle of a pumpkin patch for a posed photo. But those flushed cheeks you see aren’t from the chill Fall air. No, they’re flushed from the 95-degree sun scorching down on them. But y’all, they look cute on the brink of heatstroke!

Every now and then we’ll be #blessed with the most gorgeous Fall day: the air is crisp, the leaves are golden, the breeze is soft, and the sun shines in such a way that the shadows make the whole day look as if it’s on the brink of evening. After surviving yet another long, hot summer–the kind that causes sweat in the most unbearable and unmentionable of places–this day is a literal breath of fresh air. And it’s those days that keep us creeping out to the pumpkin patch year after year, dragging our protesting tots dressed in their smocked longalls, sipping our beloved PSLs, smiles on our naive faces, hoping that today will be The Fall Day we know it has the potential to be.

And it is with the spirit of such hope that I share this delicious Chocolate Pumpkin Spice Muffin recipe. A fellow mom shared it with me today and I rushed right home to bake them. I was not disappointed!

This recipe has only 3 ingredients: 1 box of spice cake mix, 1 15-oz can of pumpkin, and 1 12-oz bag of chocolate chips.

I knew I had some pureed pumpkin in my deep freezer, so I decided to use that instead of buying a can of pumpkin.

All you have to do is mix the cake mix with the pumpkin, then stir in the chocolate chips.

(A little off topic, but that InstantPot you see in the background is my current Kitchen Love. It’s amazing and worth every penny I paid for it.)

Spoon into a greased muffin pan and bake at 350 for 17 minutes.

I adore my silicone muffin tins, and I’m a big fan of all things Wilton for baking.

I ended up cooking mine an extra 10 minutes because I had 20 ounces of pureed pumpkin to use. The original recipe yields 12 muffins, but the extra pumpkin gave me an extra 6 muffins.

These things came out gorgeous! They’re moist, delicious, and they make my house smell as if it’s actually Fall outside, and not just on my calendar.

This post contains affiliate links, which means I get a small percentage of commission.

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