This post may contain affiliate links. For more information, read my disclosure policy.
My Chocolate Pumpkin Muffins have just three ingredients, are so easy to make, and taste amazing! They don’t taste like pumpkin – they’re just all chocolate for breakfast with chocolate chips and cake mix. Kids love them too!
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? These are super moist muffins and they’re perfect for breakfast (or dessert).
3 Ingredient Chocolate Muffins
- Chocolate Cake Mix – you can use any brand you like, any flavor really, I like chocolate, but this will work with yellow cake, spice cake, whatever.
- Pumpkin Puree – not pumpkin pie mix
- Chocolate Chips – which are optional. You could even add nuts or anything you like.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Dorothy’s Testing Notes
- I like to just stir these with a wooden spoon or spatula, but you can use a mixer if you prefer.
- You need to grease your muffin pans. Since there is no added fat in the mixture they’ll stick. I like to use nonstick cooking spray.
- These are very moist and dense muffins. They’re not light and fluffy like a cake.
- If you’re worried, let me reassure you – you cannot taste the pumpkin at all. They’ve passed multiple kid tests with flying colors!
- These are done when a toothpick comes out mostly clean from the center of the muffin.
- Want them to taste more like fall? Add a teaspoon or two of pumpkin pie spice.
- These taste best fresh, but you can store them for up to 2 days in an airtight container or freeze for up to a month.
3 ingredient Chocolate Muffins Recipe
Video
Ingredients
- 1 (15-18 ounce) box chocolate cake mix
- 1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
- 1 cup (170g) 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 ⅔ full with batter. Sprinkle each muffin with more chocolate chips (optional). Bake for 12-16 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.
Did you try this recipe? Click here to rate the recipe below.
How to make Easy Chocolate Muffins
- The batter will be thick and dark, more dense than normal muffins.
- Stir in chocolate chips after mixing everything else.
- Muffin cups should be 2/3 to 3/4 full.
Favorite Muffin Recipes
hey girl- these look so yummy!
Oh, my goodness- yum on the go!
Sounds like breakfast to me. YUM!
my brakes just died on my way hoe from school today and my a/c broke again, yesterday so i plan to drown my sorrows in at least tree of these bad boys
I had the same week last week with my car. I hit a pothole on the interstate and my front tire totally exploded. Car towed, tire replaced, and with Ubers and all things considered it was over $500. So not as bad as yours but my car has less than 2000 miles on it. Sniff. Anyway….I totally could use one of these muffins and happen to like pumpkin + chocolate so even if you could taste it, would be fine by me!
Featured In
Rate This Recipe
Recipe Ratings without Comment