Mommy's Kitchen - Recipes From my Texas Kitchen: Double Chocolate Pumpkin Muffins {3 Ingredients}

Wednesday, October 30, 2013

Double Chocolate Pumpkin Muffins {3 Ingredients}


Today I want to share a 3 ingredient Double Chocolate Pumpkin Muffin with y'all. This muffin is the perfect little muffin to satisfy your big chocolate craving. I'm sure by now you've made the famous Pumpkin Muffins that only require a cake mix and a can of pumpkin.

That recipe is quite popular this time of year and I've actually made it several times myself.  Instead of just plain pumpkin, I prefer adding butterscotch chips to my recipe. Butterscotch and spice cake go wonderfully together, so if you haven't tried the recipe I highly recommend it. 
The last time I made the cake mix muffins I wondered how they would taste using a chocolate mix instead of a spice cake? Well, I made them a couple weeks back and found out they're just as delicious. 

If you're a chocolate lover and watching your weight these muffins are actually pretty healthy if you minus the chocolate chips. If you want to be a little bad like I am sometimes, try adding peanut butter chips instead of chocolate chips. That my friends is awesomely delicious and my favorite version.






Double Chocolate Pumpkin Muffins

1 -  18.25 ounces chocolate or devils food cake mix
1 - 15 ounces canned pumpkin or fresh pumpkin puree (I use fresh)
1 - cup semi sweet chocolate chips or peanut butter chips

2 -3 - tablespoons water, optional

Preheat the oven to 350 F degrees. Line 12 muffin regular cups or 36 mini muffin cups with paper liners. 


 To make the batter in a large bowl or using your stand mixer (with the paddle attachment) add the dry cake mix. Ignore the instructions on the back of the cake mix for cake preparation).  

Add the pumpkin puree and mix to combine. The batter will be very thick You may add a few tablespoons of water to help moisten the batter). Stir in the semi sweet or peanut butter chocolate chips.

Using a ice cream scoop add the batter into the prepared muffin tin. Bake at 350 degrees until a toothpick inserted in the center comes out clean, about 18 - 20 minutes. 

Recipe yields: 12 muffins or 36 mini muffins

Cook's Note: If making mini muffins I suggest substituting mini chocolate chips in place of regular. 




These muffins are easy peasy to make and bake up nice and fluffy.


This will be my last post till after Halloween, so have a fun and safe holiday. I have a 2 Bumble Bee's this year (one is the dog) and a Uncle Si to take trick or treating. I'm hoping to get some photos up on face book tomorrow, so be on the lookout. 


Need more recipe ideas? Check out the Recipe Index by Mommy’s Kitchen. 

Looking for more Holiday recipes? Click here for my Holiday and Seasonal recipes.

 
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4 comments:

Marsha Baker said... #

Lovely recipe and fine presentation. Looking forward to seeing photos of your family soon. Have fun...don't let the boogie man get you. ha

judygold said... #

I used this recipe to make snacks for my daughter's 2nd grade class. (My daughter is the teacher and my granddaughter is one of the students.) Instead of cupcakes, we put the batter into a 7 x 11 pan and baked it at 350 for about 22 minutes. The kids loved them and didn't know there was pumpkin in the recipe. :) We didn't use any water. Thanks for the great (and easy) recipe.

Anonymous said... #

Yummy! I only had 10oz of pumpkin so I added 3 eggs and 2 TBSP of water to the ingredients, I also used mini chocolate chips, I find they are best for muffins. Kids loved them.....no idea there is pumpkin in them!

Lindsey - A.K.A Mama Bouchard said... #

Made them tonight and they were awesome! So moist and easy! Home-run in my house! Thanks!