Prep 10 mins
Cook 20 mins
This recipe taken from a local community paper. Healthy can be defined in many ways. This would be on the "maybe a little bit healthy" side of healthy...does that make sense? Whenever a recipe instruction lists chocolate chips in the ingredients and then says its healthy, I hesitate. I know pecans are good for you too, but in moderation. The only thing I find truly healthy about this recipe is the fact it contains no oil. I have other recipes that use pumpkin instead of or even applesauce and actually I prefer it. Feel free to think this is healthy. There are worse!!!
- 517.37 g package devil's food cake mix
- 425.24 g pumpkin
- pecans, a handful at a time chopped
- chocolate chips, a handful at a
- 14.79 ml vanilla
- Preheat oven to 350 degrees.
- Grease 12 muffin cups or line with paper baking cups.
- Mix cake mix with pumpkin.
- Add vanilla.
- Drop into cupcake tins and sprinkle with chopped pecans and chocolate chips.
- Bake for 20 minutes.
I was worried at first since the batter is so thick but they were really moist. I stirred in the chips but sprinkled the nuts on top. My son loved these especially when he found out they had pumpkin in them. It was a great recipe to do with kids. Made for Mini cook-a-thon.
CB - well I made these a bit healthier by omitting the chocolate chips and pecans on top and just made a nice muffin. These are so moist and soft in texture with a great devils food chocolate taste. My kids do not even know there is pumpkin in this muffin! Tagged for my theme "Muffins & More Muffins" in My 3 Chefs Event, June 2008. Goodness am I glad that I did! These are so simple to throw together and are very economical too! Will be a tried and true recipe for our family!