Perfect Chocolate Chip Pumpkin Muffins

You'll get addicted to these deliciously perfect muffins. The perfect combination of chocolate and pumpkin flavors, the bottoms are moist and the muffin tops could be served on their own!

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Member Recipe By BeautimusBakestress

Prep Time 5 min
Total Time 60 min
Servings 12

Ingredients

1/2: 15 oz can (approx. 1 cup) 100% pure pumpkin

1/4: cup water

1/4: cup canola (or vegetable) oil

2: eggs

1: box (1 lb, 0.4oz) Betty Crocker Chocolate Chip Premium Muffin & Quick Bread Mix

1/2: cup regular size semi-sweet chocolate chips

1/2: cup mini semi-sweet chocolate chips

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Directions

1 Heat oven to 425F (or 400F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease (use cooking spray) bottoms of muffin cups. (For best results, use paper liners).
2 Combine pumpkin, water, oil, and eggs in medium bowl until blended. Gently stir in Muffin Mix and chocolate chips just until blended (batter may be lumpy).
3 Divide batter among 12 muffin cups (each about 2/3 full) using an ice cream scoop to fill. Bake 16-21 minutes (or until golden brown & tops spring back when touched or when toothpick inserted in center comes out clean). Cool 5 minutes on cooling rack, then remove from pan and continue to cool completely before storing (about another 30 minutes).