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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.
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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.
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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.
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Do you think that these can be made with fresh (boiled and pureed) pumpkin?
I just made this . waiting to cool right now. I came up with 18 muffins. I look forward to tasting. I did have a little trouble getting the last of the cake mix to combine. It got easier after I scooped about half the batter out of the bowl
Fantastic recipe…so easy! Everyone loved the chocolate pumpkin muffins.. Yummy!
OOO MMM GGG !!! those look heavenly!
It’s difficult to find an 18oz box cake mix as now it’s less. What can I use to make up for the difference or should I lessen the quantity of the canned pumpkin?
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