By Andi of Longmeadow Farm on January 23, 2008
Photo by Lalaloula
Photo by Lalaloula
"Longmeadow Farm is trying something new. I feel inspired to make a nice warm treat, one that is a little less caloric but still captures that down on the farm taste. This recipe was adapted from a blog "Culinary Adventures" and since I had some canned pumpkin in the old pantry, I considered, and pondered and thought what the heck! After all, I don't need to be looking like one of our beautiful cows, "Flossy" as she is about ready to calve. And besides, it would be nice to fit into a smaller size overalls for the farm chores. Please note, my oven bakes these in exactly 15 minutes. I also have a pizza stone that stays put in the oven all the time, and radiates the heat a bit more. However; you may have to adjust baking times up or down depending on the accuracy of your oven. Most people are stating the 18 minute mark. I use the toothpick method of sticking it in the middle of the muffin to check for doneness. If it comes out clean, then your in business. Also note: I make these now for my vegan son, using a cake mix that is only soy and wheat based and a special dark chocolate that does not contain any dairy or eggs as well. For fun and frolic, I give em' a boost of sprinkled powdered sugar on the top."
Serving Size: 1 (61 g)
Servings Per Recipe: 18
"Oh Andi, seriously, this recipe is amazing! I would have never thought that it would work out, but it did and very well so. The muffins came out brownie like and fudgy with such an intense chocolate flavour. I wasnt missing anything at all! YUM!
I made half the recipe using this recipe Recipe #129855, but reducing the sugar to 1/4 cup, which was plenty for me and omitting the shortening. For the choc chips I used 1/4 cup mini semi sweet morsels.
Ill surely make these again, they are wonderful! THANK YOU SO MUCH for sharing a true winner here with us, hon!
Made and reviewed for the Turning Over A New Leaf Challenge in the Diabetic Forum January 2012."
"Miss Andi - I decided to live dangerously and wing this one a bit. First - I had a bag of Bob's Red Mill GF brownie mix I have been wanting to use up - so the bag went into the mixing bowl (all 21 ounces). Next, the can of pumpkin. Third, since I read through the reviews prior to my experiment, I was a bit concerned that the brownies would not rise, so I added 1 large brown egg. Lastly 6 ounces of white choco-chips. I did mix this all together quite well, and ended up adding between 1/4 - 1/2 cup warm water so the beaters could actually get through this stuff! I then put about 1 to 1 1/2 tablespoons in each of my mini muffin pan cups and baked for 16 minutes in my 350 convection oven. Can you say ooey-gooey-rich and chewy inside...golden-cakey-tender-flakey outside !!?? These came out wonderfully - kind of crusty on the outside like a brownie, and very fudgy and delicious in the inside. This is another super simple and quick recipe to put together and bake. I got 43 mini muffins out of the batch, so some of those will go to work so I can brag about this great recipe I found LOL. Thanks for posting - made for Spring PAC 2012."
"Andi these were some yummy muffins! I also used my Kitchenaid to mix the batter and it worked great. No one ever knew there was pumpkin in the mix and enjoyed every muffin they ate. Nice moist muffins that satisfy the chocolate craving. Will keep the ingredients on hand from now on! Made and reviewed for Kittencals Nuffin But Muffin Tag Game in the Vegetarian Forum."
"This is my kind of recipe! I love that it is so simple to make and tastes delicious! My children & husband thought they were great. I didn't tell them what was in them until they tried a bite, though - my husband doesn't like it when I "funkify" things, but he would eat these again. I tried making this as a loaf of quickbread, but it was a bit hard to slice because it is so moist. Next time, I'll make it into mini-muffins."
"Man oh man...can you say DELISH!!!. I've too have adapted pumpking into some of my baking recipes...aka cupcakes, and this one for muffins is totally over the top scrumptous. Who knew only three little ingredients could produce such flavor. Mine baked in a little more than 15 minutes and I got 16 med. sized muffins. A definite repeat as there's nothing to remember in how to make/bake.
Made for NuffinButMuffin Tag game in KK's forum."
"These tastes amazing%u2014but I found my oven needed an extra fifteen minutes to bake them. My oven always needs extra, though. I the can of pumpkin that I had was larger than required, though%u2014and the box of mix was smaller. I will definitely do this again, thanks for the recipe!"
"This recipe is great! I am always looking for lighter versions of my favorite naughty indulgences. These were just as delicious as the real thing without all of the added fat! I didn't have pumpkin, so I used a can of sweet potato puree. It worked great, and think of all that Vitamin A and C I just added! Bonus!! Thank you for a wonderful chocolate recioe that I won't feel guilty about."
"I set out with great trepidation here and had great success. Our packet mixes seem to be smaller here - mine was 340 grams - so reduced pumpkin accordingly with a very good result.Moist, dense, lovely colour too and not a hint of pumpkin flavour so good for unsuspecting kids !! They will be in the lunch boxes this week !"
"Andi, these were so good. They tasted better the second day, could not tell that they had pumpkin in them at all. I made 12 muffins and used peanut butter and chocolate chips for variety. DD and I made these and decorated them for Valentines Day on Friday as of Monday morning there are only 4 left... "revised". This has become a standby recipe, one of Dh's favorites. I make these at least once a month. So good."
"Can I submit a review with 15 stars!!! These are amazing little guys. My DS was so pleased - I made brownies as a muffin! I used Reeses mini peanut butter baking cups instead of chips. These muffins are moist and EXTREMELY easy to make. Baked up perfectly in 17 minutes in my oven. Andsie - can't thank you enough for a treat I'll be going to often for the whole family! Made for Zaar Stars Tag Game ! :)"
"Thanks so much...loved this one...so simple yet seems so special...i did a mix of chocolate and peanut butter chips also added a couple of t-spoons of "Walden Farms" syrup in ( 0 cal., extra chocolate and I have a lot to use up)...results were delish. - big hit with mr. free-free and at work... moist, rich and very decadent tasty treats...I love pumpkin chcolate nutty flavor mixtures- Thanks again Andi !! :)"
"Love these! Used a mix of milk chocolate and white chocolate chips. Very much like brownies once they cool. You could throw in any "add ins" you wanted instead of the chips. I'll make these again."
"I was really curious about this recipe with the canned pumpkin. They really are good and if you need a chocolate fix this is the way to go. I used white chocolate chips (I had 1/2 a bag leftover) and I really liked the white chips in with the dark chocolate muffin. Thanks Andi!!"
"Love these chocolate delights. I topped them with a reduced sugar chocolate fudge icing and used a dark chocolate cake mix. All I can say is, I finally got my chocolate fix, and boy are these good. YUM"
"For a fat free low cal muffin this is outstanding. VERY chocolatey though - too chocolatey for my oldest son. Also - one muffin is more than enough, because two kind of puts you in sugar shock. Thanks for posting Andy! I'll be making these again, I'm sure. Made for Potluck Tag."
"These were very good! They turned out very chewy and we added some chocolate chips on top to make them even better... will definitely make again!"
"Sorry, Andi, but I don't think I'll be making these again. I ate one almost straight out of the oven. Maybe it's the mix I used, but I wasn't crazy about them. I did like them better after they'd cooled, and much better the second day. They're really dense, probably because there are no eggs and/or I hand-mixed them instead of using a mixer. I'll be sticking with the oil and eggs muffins, but thanks for posting!"
"These are really good and a great way to have a light dessert. I believe they are only 1-2 Weight Watchers points when made into mini-muffins. These are very chocolaty and it's hard to believe they are light! I have also made these with a spice cake mix, pumpkin pie filling and some raisins. A great treat!"
"Wow! I had no idea that you could make a cake mix with pumpkin! I made this into a 13x9 pan and took it to a Super Bowl party last night. I used a reduced-sugar cake mix to further reduce calories, fat and sugar - I topped with reduced sugar cherry pie filling and light cool whip right before serving. These have a very fudgy consistency and are very easy to make; I plan to use this recipe many more times."
"Wow - these are great! I was looking for somthing not-too-bad nutritionally that my dh might actually like - he would never, never eat something if he knew there was pumpkin in it - but he loved these! My 3 year old helped mix these up -the cool thing is, with no eggs in it, I could let him lick the spoon! I got 14 muffins, but I think my pans were a little too full, and I needed 20 minutes, but thats just my oven. I will definitely make these again."