These are a spin on my Easy Pumpkin Muffins, but this time with CHOCOLATE! I’m telling you, these muffins are amazingly moist because of the pumpkin, but are so subtle and deliciously chocolatey that you won’t be able to eat just one!
Preheat the oven to 350 degrees. Grease a 12-cup muffin pan or line with cupcake liners.
In a large bowl, mix together the pumpkin puree, spice and cake mix until smooth. Spoon equal amounts of batter into the muffin cups. (They will pretty much keep their shape, so I find they come out looking very pretty if you give them peaks by gently touching the back of a spoon to the top of each uncooked muffin before putting them in the oven.)
I add approximately 10 chocolate chips to the top of the muffin before placing them in the oven. This gives the muffins a beautiful appearance and a deliciously smooth chocolate taste in every bite without being too overwhelming.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.
by Lindsay @ My Therapist Cooks in
Breads
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Intermediate
5 Comments
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PamFromNY on 11.18.2010
This same recipe with the large can of pumpkin rather than the 15oz. so good. Love this recipe!
kgustafson on 11.24.2009
These are crazy good! Make them tonight!
speckjoy on 11.9.2009
I just made a reduced sugar version of this recipe (using a Philsbury Reduced Sugar Chocolate Cake and Hersey’s sugar free chocolate chips)… um, WOW. Amazing. 5 stars, 2 thumbs up and my husband’s official stamp of approval!
mindydeer on 10.28.2009
So good! I might make all future chocolate muffins with pumpkin!
Katie on 10.11.2009
Yum..these are tasty. I make the same ones except I use spice cake mix. Delish!