Katie’s Pumpkin Muffins


This recipe is a favorite staple for Katie, the eldest daughter of the Farmer’s Market family.  These easy crowd pleasers are always nice to have on hand.


1 can of Farmer's Market Pumpkin
1 cup chocolate chips
1 box of spiced cake mix
1 egg


Preheat oven to 350ºF. Combine the pumpkin, egg, and spice cake mix. Add chocolate chips. Use a pastry bag to fill muffin liners, the batter will come out EXACTLY like you put it in the oven. To avoid having a dried lava texture on top, smooth the tops with a spatula or use a pastry bag. Cook for 20 minutes.

11 Responses

  1. Sally says:

    Recipe says 1 box spice cake mix. How many ounces is that?

  2. Elizabeth Preston says:

    I used a partial can of your sweet potato puree.
    Incidentally, what I used made some delicious
    My question: may I freeze the unused portion of the puree?

    Thank you.

    • Emily says:

      Hi Elizabeth! Your pancakes sound delicious. Yes, you can freeze unused portions in an airtight container for later use. Enjoy!

      Farmer’s Market

  3. Sheila says:

    Is batter supposed to be thick? Was I supposed to put in the ingredients called for in the cake mix also?

    • Emily says:

      Hi there, yes the batter is really thick. Just keep mixing until it is all incorporated. You don’t need any of the other ingredients.

      You’ll be amazed at how tasty it is! Enjoy!

  4. Mechelle says:

    You can make these gluten free too by using GF spice cake mix or GF muffin mix and adding pumpkin spices. They are really good! Thanks for posting your recipe.

    • Michele says:

      What kind of GF spice cake mix did you use? I used Namaste (2 1/2 cups worth because the box was 26 oz, and they came out very gummy in texture. Flavor was delish though. I don’t even see any gums in the package ingredients so it was strange! Anyone else produce gummy muffins?

  5. Beverly says:

    Recipes not designed with a print version?

  6. […] Get the recipe here: Katie’s Pumpkin Muffins. […]

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