I mentioned on Instagram that I know many of us are excited for all things Christmas (my family included!) but pumpkin food would DEFINITELY be sticking around past Halloween and into Thanksgiving. I mean, why not, right?! Number 1: so delicious. Number 2: it’s still FALL!
These pumpkin muffins are a lot less complex than my cream cheese pumpkin muffins but equally as good. You don’t need to prep the dry ingredients since it’s a boxed cake (!) mix.
Ingredients:
1 box spice cake mix
1 tsp vanilla extract
1/2 c white chocolate chips
15 oz can of pumpkin puree
*YOU WILL ONLY USE THE DRY CAKE MIX, NOT THE OTHER INGREDIENTS THE BOX TELLS YOU TO USE FOR THE CAKE!*
Directions:
Add the cake mix, vanilla, and pumpkin puree to a large mixing bowl or stand mixer and mix until well combined. Add white chocolate chips and stir to combine. Place in muffin tins (this made 24 for me, but I don’t fill my cupcakes all the way to the top of the liner!) and bake on 350 for 12-17 minutes.
