3 Ingredient Muffins

by Emily Satzger in

This past weekend Leah brought these muffins to The Greenbrier, and I have been craving them ever since.  So I decided to whip up these super easy muffins for breakfast this morning.  A cup of coffee and one of these muffins made for the perfect fall breakfast


  • 1 box of spice cake mix
  • 1 can of pumpkin puree
  • 1 cup of semi sweet chocolate chips


  • Preheat the oven to 350.  Combine the spice cake mix and a can of pumpkin puree together, I used my Kitchenaid mixer, which made it much easier to combine.  Mix in the chocolate chips, more or less to your taste.  Scoop the batter into a pre-greased muffin pan and bake for 16-18 minutes.  ENJOY!
    • Side note, Leah topped her muffins with pecans which was delicious, I didn't have any in the pantry so I went without.

I use this plate all the time, check it out here.