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Pumpkin Chocolate Chip Muffins

You know it's fall when you start making pumpkin chocolate chip muffins! These cake mix based muffins are easy, fast and perfectly soft every time!

Servings: 24 muffins

Cook Time: 20 minutes

Total Time: 25 minutes


  • 1 (15 oz.) can of pumpkin

  • 1 cup plain greek yogurt

  • 1/3 cup milk

  • 2 eggs

  • 1 (15 oz.) box of yellow cake mix

  • 1/2 cup vanilla protein powder (optional, see note)

  • 1 Tbsp. pumpkin pie spice

  • 1 cup chocolate chips + more to sprinkle on top


  1. Preheat the oven to 350 degrees F.

  2. Using a hand mixer or a whisk, stir together the pumpkin, greek yogurt, milk and eggs until evenly combined.

  3. Add in the cake mix, protein powder and pumpkin pie spice and beat until no dry streaks remain and the batter gets light and fluffy (about 2 minutes).

  4. Stir in the chocolate chips.

  5. Scoop into a muffin tin, only filling up 1/2-2/3 of the way. A cookie scoop makes this much easier (this is the one I use). This makes about 2 dozen muffins or 1 dozen muffins + 24 mini muffins.

  6. Bake for 18-20 minutes, until a toothpick comes out of the center with moist crumbs. Let cool before eating.


  • Protein powder: You can sub out the protein powder for an additional 1/2 cup of flour.

  • I love using a silicon muffin tin! You don't need any muffin liners (unless you want to use them) and the muffins don't stick to the sides of the tin. You simply just place your hand under the muffin tin and pop all of the muffins out. Here's the one I use from Amazon (commissionable link).

  • You can use spice cake mix to replace both the yellow cake mix and the pumpkin pie spice! I prefer the taste of the original recipe and spice cake mix is sometimes hard to find.

  • Buying pumpkin pie spice is a lot cheaper at a dollar store than most grocery stores.

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.

This recipe was adapted from my Pumpkin Cream Cheese Muffins recipe.

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