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.
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.