3 Ingredient Pumpkin Brownie Muffins
Pumpkin Brownie Muffins have just 3 ingredients: cake mix, pumpkin, and CHOCOLATE! Such an easy recipe to make and they’re so good, they even pass the kid test.
I got the most expensive car wash in history last weekend: it cost me $1,000. (I know, right? Barf.)
Here’s what happened: Mel went to take my car to run it through the $5 carwash because it was more dust than car…and the car wouldn’t start. Luckily, we were able to jump it and took it in to get it checked out. I was close to my 40,000 mile checkup anyway, so I figured I’d just have them do the oil change then.
Turns out, the 40k checkup also includes spark plugs. And I needed a new battery.
And then they called me and told me I needed new tires…like yesterday.
4 hours later I picked up my car and was a lot poorer. Bonus: the oil change came with a *free* carwash.
I came home and drowned myself in brownie muffins. Wouldn’t you?
These Pumpkin Brownie Muffins have only 3 ingredients and taste like the most chocolatey breakfast you’ll ever try.
It’s probably not a secret what the three ingredients are in this recipe. After all, I put “pumpkin” in the title and you can see the chocolate chips, so the third ingredient is….that’s right CAKE MIX.
(I know, now you’re scratching your head like, um, you called them brownie muffins and they’re not cupcakes.)
For one, these are dense and heavy and super rich and chocolate, just like a brownie cupcake would be, except they’re muffins. After all, it’s been said that a muffin is just a cupcake without frosting and these fit that bill, except there are no eggs and no oil in the recipe, which makes them healthier than a traditional muffin.
Now, if you’re clicking off because you’re like, ewwwwww there’s pumpkin in them, that’s gross…WAIT. I promise…you cannot taste the pumpkin at all. In fact, all you taste is chocolate and heaven and love. These passed the multiple kid test: Jordan had two friends over when I made them and all three girls LOVED them. Jordan’s a super food purist, so if I try to sneak anything remotely healthy into anything she calls me on it (remember Jessica Seinfeld’s book…that never worked for me) and she loved them even after I spilled the news that they were full of a vegetable.
Even though I called these pumpkin brownie muffins, they’re really just brownie muffins that happen to have pumpkin in them, which makes them good all year long not just August – December. #totalwin
Also, they sure do hit the spot after dropping a grand on a car that’s only 4 years old. *Ouch*
How to make 3 ingredient Pumpkin Brownie Muffins Easily:
- Just use one bowl and a spoon, nothing fancy needed for these muffins.
- Be sure to spray your muffin liners with nonstick cooking spray or grease the muffin pans well. Without oil in the cupcakes, they’ll stick bad.
- These are so good gooey and warm! More chocolate is better than less, so I added more chips on top.
- Make them more fall-like by adding some pumpkin pie spice (about 1 teaspoon) to the batter.
Yield: 12 muffins
Total Time: 30 minutes
Pumpkin Brownie Muffins have just 3 ingredients: cake mix, pumpkin, and CHOCOLATE! Such an easy recipe to make and they’re so good, they even pass the kid test. One bowl, one spoon – these come together in minutes and are perfect for breakfast, snack, or dessert.
- 1 box (approximately 15 ounces) chocolate cake mix
- 1 can (15 ounces) pumpkin puree (not pumpkin pie mix)
- 1 cup chocolate chips, plus more for topping
- Preheat oven to 350°F. Line muffin pan with liners and spray well with nonstick cooking spray, or skip the liners and grease the muffin pans well.
- Stir cake mix and pumpkin in a large bowl until combined. Mixture will be thick. Stir in chocolate chips.
- Fill muffin liners 2/3 full with batter. Sprinkle each muffin with more chocolate chips (optional). Bake for 12-20 minutes, or until a toothpick comes out with just a few crumbs. Cool at least 5 minutes before eating.
- Store in an airtight container for up to 2 days or freeze for up to one month.
These muffins are great all year – they do not taste one bit like pumpkin. Even pumpkin haters love these muffins; the pumpkin just acts as a binder to leave out the eggs and oil and get some hidden veggies into your kids.
Recipe inspired by several sources, but I think Hungry Girl did them first.