Chocolate Chip Pumpkin Muffin Recipe for 12 Servings

Instructions:

1. Preheat your oven to 175°C (350°F) and line a 12 cup muffin tin with paper liners or apply non stick spray. Note: Preheating is non negotiable for the rise.
2. In a large mixing bowl, combine the dry spice cake mix (432g) and the entire can of pumpkin puree (425g).
3. Using a silicone spatula, fold the ingredients together until no dry streaks of flour remain. The batter will be thick and heavy.
4. Gently fold in the chocolate chips (170g) until evenly distributed throughout the batter.
5. Divide the batter evenly into the muffin tin, filling each cup approximately 3/4 full. Note: Use an ice cream scoop for even sizes.
6. Bake for 18 minutes until the tops are set and springy to the touch.
7. Insert a toothpick into the center; it should come out clean or with only a few moist crumbs.
8. Let the muffins rest in the tin for 5 minutes before moving them to a wire rack.