I redid these in a much better (and more attractive looking) recipe in this Pumpkin Chocolate Chip Muffins post.

You know how certain foods remind you of people? Like there’s just such a connection between that food and the memories you have of the person, that it instantly brings them to mind? For example, scones make me think of my Grandma Cole and drunken turkey reminds me of my Father-in-Law. It’s the same with these delicious Pumpkin Choco-Chip Muffins: they remind me of my dad. He LOVES pumpkin chocolate chip cookies, the ones he buys regularly, almost religiously, at the local grocery store bakery. So when I came across this recipe for them in muffin form, I just HAD to give it a try! They turned out so amazing, I’m going to be making a batch when we visit him next month.

1 Spice cake mix

1 can Pumpkin (15 oz.)

1 cup Sour Cream

1/4 cup Vegetable Oil

3 Eggs

1 tsp. Vanilla

1 bag Chocolate Chips (about 12 oz.)

1/2 cup Sugar

1/4 cup Flour

1 tsp. Pumpkin Pie Spice

3 tbsp. Butter, softened but NOT melted

Preheat the oven to 350 Degrees F. Spray or line with muffin liners two 12-cup muffin tins.

Mix the Cake Mix, Pumpkin, Sour Cream, Oil, Eggs and Vanilla in a large bowl until smooth. Stir in the chocolate chips.  Fill each muffin tin about 3/4 the way full.

Stir the Flour, Sugar and Pumpkin Pie Spice, then ‘smoosh‘ in the butter with a fork until it’s mixed well and resembles crumbs. Sprinkle over each muffin.

Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Cool and serve.