Community Pick
Chocolate Pumpkin Muffins
"Even tho there are only two ingredients in this recipe...they are wonderful...I was leary cause I am not a fan of pumpkin...but these muffins are wonderful!!!!!! My whole family Loved them!"
photo by Saturn
- Ready In:
- 30mins
- Ingredients:
- 2
- Yields:
-
12 Muffins
- Serves:
- 12
ingredients
- 1 chocolate cake mix
- 1 (15 1/2 ounce) can pumpkin (not pumpkin pie filling)
directions
- Mix Pumpkin and chocolate cake mix together.
- fill muffin cups.
- bake in a 350 degree oven for 20-25 minutes.
Questions & Replies
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Reviews
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This was great - I actually made it in cake form. I do not like pumpkin but they tasted like really rich chocolate. i underbaked it just a minute or two to be extra moist. -
Wow! These truly are delicious! And easy. I added 1/2 cup mini chocolate chips and baked them for the recommended 25 minutes. They were perfect! They sure satisfy a chocolate craving. : ) -
These were really good. You do have to cook them a little longer than it says ,but you can't beat them for 3 points. You can also substitute applesauce for the pumpking filling. I recommend that you cook them for thirty minutes instead. -
I just made these and didn't really care for them. They were too gooey and I cooked them for an extra amount of time.
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I had to mess with a great recipe. I added one beaten egg, mixed the 1/3c water with a tablespoon of dark cocoa and added a tablespoon of vanilla extract and a 1/4 cup vegetable oil. They baked and rose up beautifully in 15 minutes. It made 20 nice sized muffins. I sprinkled with powdered sugar Thanks for the basic recipe!!
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Tweaks
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ok,for the recipe the way it is, I could only give 2-3 stars. It definately tastes "lowfat." I smothered the muffins in choco-peanut butter frosting, and they were better. The second time I used this recipe, I took the advice of some of the other reviewers, and used a spice cake mix instead of chocolate - adding vanilla and nutmeg, and 1/3 cup water. I made the recipe into a 2-layer cake, and cooked it for 35-40 minutes, then left it in longer, with the over turned off. Very moist and delicious! Of course, it was once again covered in frosting. I used caramel frosting in between the layers, then frosted the entire cake with cream cheese frosting. I served it as part of our Thanksgiving desert, and it was a big hit! Thanks for posting, and a BIG thank you to the reviews for the ideas! -
By principle, I try to make all of my baked goods from scratch. But, when I saw this and how simple the prep was, I checked my pride at the door and whipped up a batch. I'm not a big fan of chocolate so I decided on a spice cake mix instead. I got a larger can of pumpkin and ended up using 2 cups total. The mix seemed a little thick so I added a couple tablespoons of buttermilk. The batter still seemed thick but, after baking for exactly 25min, this produced the most velvety, moist and flavorful muffins ever. The husband loved them and described it as "doughy pumpkin bread." I'm curious to try this with the chocolate as well as other mixes and processed fruits.
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These were really good. You do have to cook them a little longer than it says ,but you can't beat them for 3 points. You can also substitute applesauce for the pumpking filling. I recommend that you cook them for thirty minutes instead.
RECIPE SUBMITTED BY
Not the least bit domestic....but Im trying!
Im an artist,writer and musician. I spend a lot of time reading...books and people.
