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My Chocolate Muffins have just three ingredients, are so easy to make, and taste amazing! Rich chocolate muffins with a hint of pumpkin and lots of chocolate chips are perfect for snacks and breakfast. They’re so good they even pass the kid test!

stacked chocolate muffins with chocolate chips baked in.


Table of Contents

Chocolate Muffins that taste like Brownies

These Pumpkin Brownie Muffins have only 3 ingredients and taste like the most chocolatey breakfast you’ll ever try.

I think my most favorite thing about these chocolate muffins is that they are the perfect excuse to have chocolate for breakfast. I mean, is there anything better?

They are so easy – three ingredients easy – and taste like the most chocolaty breakfast you’ll ever try. It’s probably not a secret what the three ingredients are – the title pretty much gives it away.

3 Ingredient Chocolate Muffins

So, they may not look like it but these are actually better chocolate muffins because you don’t add things like oil, eggs, or milk. Pumpkin puree takes the place of those ingredients and so they’re a lot lighter than a regular muffin.

If you’re worried, let me reassure you – you cannot taste the pumpkin at all.  They’ve passed multiple kid tests with flying colors and my daughter, who can detect a healthy swap a mile away, couldn’t tell they were made with pumpkin. She loves them even after I spilled the beans about the secret ingredient.

These easy muffins are rich, dense and so chocolaty.

process shot of pumpkin brownie muffins.
process shot of pumpkin brownie muffins.
process shot of pumpkin brownie muffins.

How to make Easy Chocolate Muffins

  • Add pumpkin and cake mix to a large bowl. Stir until smooth.
  • Stir in chocolate chips.
  • Place in muffin pans with muffin liners (be sure to spray them with nonstick spray).
  • Bake until a toothpick comes out clean.
stacked chocolate muffins with chocolate chips baked in.

Tips for making easy muffins

  • You only need one bowl and a spoon to make the batter. No fancy equipment required for this recipe.
  • Be sure to grease your muffin pans well. If you use muffin liners, you should spray the insides with cooking spray otherwise the muffins have a tendency to stick.
  • I love these chocolate pumpkin muffins warm with all the ooey-gooey melted chocolate. Don’t skip the extra chocolate chips on top of the muffins – they just add more chocolate goodness.
  • If you want to give them a fall-twist add 1 teaspoon of pumpkin pie spice to the batter.
  • Store them in an airtight container and they’ll keep well for a few days at room temperature. Or, freeze them and they’ll keep for a few months! 

3 ingredient Chocolate Muffins with Pumpkin

5 from 42 votes
These easy muffins have just 3 ingredients and taste like a brownie muffin!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 12 muffins
Serving Size 1 muffin
Save RecipeRate RecipePrint Recipe

Ingredients
 

  • 1 box approximately 18 ounces chocolate cake mix
  • 1 can 15 ounces pumpkin puree (not pumpkin pie mix)
  • 1 cup chocolate chips plus more for topping

Instructions

  • 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.

Recipe Video

Recipe Nutrition

Serving: 1muffin | Calories: 76kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 11mg | Fiber: 1g | Sugar: 9g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American
Author Dorothy Kern

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Last Updated on September 30, 2023



Dorothy Kern

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32 Comments

  2. I loved it. I quickly gobbled up 2. I dont think that the calories are correct, so I reduced the chips to 1/2 cup (and none on top) in attempt to decrease the calories a bit. It still tasted so good. I can’t believe how tender and moist they are, and so simple!

    Reply

  3. Great recipe! It made more than 12 muffins, so I put extra batter in mini-muffin pan. Delicious! Today I am going to try this with spice cake mix, pumpkin and 1 cup of pecans.

    Reply

  5. Hi, just curious have you tried making these with other flavored cakes & the pumpkin puree? The chocolate was absolutely heavenly & couldn’t taste the pumpkin one bit which was great. So was wondering would strawberry cake mix work?

    Reply

  6. These were pure chocolate decadence 💕. EVERYONE loved them! A co-worker said they were better than Tasty cake brand! Sooo good right out of the oven. 10 out of 10. Definitely my new go to super easy dessert. I added a sprinkle of flakey sea salt to the top!

    Reply

  7. These are absolutely amazing! I made these using the King Arthur Gluten Free brownie mix and a mix of semi-sweet and sea salt caramel chips. They were fudgey, moist and perfectly chocolaty!

    Reply