Thursday night after I got home from work, I had this great idea… I was going to BAKE!
I even made a special trip at the grocery store to buy chocolate chips because I had pumpkin and chocolate on my mind (and we all know I can’t really keep chocolate chips in my house.)
We had a big team meeting on Friday morning, so I knew I’d be taking the goods to work for the co-workers to enjoy…
And then… the weather got crazy and the flooding began. Then, it was just me, and 14 muffins at my house.
Needless to say, I found myself in a bit of a predicament. After all, saying “no thanks to cake” is one of my struggles… so after eating two for breakfast, I put these bad boys in the freezer.
The good news is I can confidently tell you… they are GREAT frozen! I’ve been eating them one at a time, cooking them in the microwave for 20 seconds to achieve the perfect thaw.
The muffins as a whole have a fabulously spicy goodness that I think you’re going to love, plus a pop of chocolate that just make them even more fun. I’ve made these muffins many times without the chocolate chips as well, and you can definitely leave them out if you prefer.
Pumpkin Spice Chocolate Chip Muffins
Inspired by Skinnytaste
2. Combine cake mix and pumpkin in a large bowl, mixing with an electric mixer until batter is smooth. Note: You will want to add water, thinking you need to thin out the mix. Don’t do it!