You can have your cake or muffin and eat it too, free of guilt! These really are so amazing. With all the chocolate, you don’t notice the pumpkin. Even my kids scarf them down.
Preheat oven 350ºF. Line or grease a muffin tin. Makes 18-24 muffins, depending on how full you fill each cup.
Mix cake mix, pumpkin, eggs, vanilla, and cinnamon. Blend with mixer on low 1 minute, scrape down.
Increase speed to medium 2 minutes. Scrape down. Batter will be thick.
Fold in chocolate chips. Spoon batter into muffin tin. Bake 20-25 minutes.
Needs no icing. I like to eat them warm with a little butter or butter spray.
Note: I was out of cake mix once, so I made the muffins using a homemade cake mix. Simply combine the optional homemade chocolate cake mix ingredients and use as directed.
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This low fat chocolate pumpkin muffin is pretty good! For a “healthy” muffin it was moist. I made it using the homemade cake recipe she suggested. Might try it with non flavored protein powder for a quick breakfast muffin on the go!
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