When I got home from work on Thursday evening I had this great idea…I wanted to bake!
I even went to the grocery store specifically to buy Chocolate chips because pumpkin and chocolate were on my mind (and we all know I can’t actually keep chocolate chips at home).
We had a big team meeting on Friday morning, so I knew I would take the goods to work for colleagues to enjoy…
And then… the weather went crazy and the flooding started. Then it was just me and 14 muffins at my house.
Needless to say, I found myself in a difficult position. Finally, I find it difficult to say “No thanks to the cake.” After eating two of these for breakfast, I put these bad boys in the freezer.
The good news is that I can tell you with certainty that they are great frozen! I ate them one at a time and microwaved them for 20 seconds to get the perfect defrost.
Overall, the muffins have a fabulous tangy flavor that I think you’ll love, plus a touch of chocolate to make them even more fun. I’ve also made these muffins many times without the chocolate chips, and you can leave them out if you prefer.
Pumpkin Spice Chocolate Chip Muffins
Inspired by Skinnytaste
For 14 people
INGREDIENTS
2. Combine cake mix and pumpkin in a large bowl and beat with an electric mixer until batter is smooth. Note: You may want to add water because you think you need to thin the mixture. Do not do it!
Related posts:
,
The post Pumpkin Spice Chocolate Chip Truffles appeared first on Waist Cincher.
This post first appeared on Waist Cinchers: What They Are, How They Work, And Whether They're Right For You, please read the originial post: here
