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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!

Two chocolate chip muffins stacked on a wooden board, with more muffins in a baking tray in the background and scattered chocolate chips around.

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).

A can of pumpkin, a box of milk chocolate cake mix, and a bowl of chocolate chips are arranged on a white surface with labels identifying each item.

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.
Two chocolate chip muffins are stacked on a wooden board with extra chocolate chips on top. More muffins and scattered chocolate chips are visible in the background.

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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.
5 from 46 votes

3 ingredient Chocolate Muffins Recipe

By: Dorothy Kern
These easy muffins have just 3 ingredients and taste like a rich fudgy chocolate muffin!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 -14 muffins
Two chocolate chip muffins stacked on a wooden board, with more muffins in a baking tray in the background and scattered chocolate chips around.
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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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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

How to make Easy Chocolate Muffins

  1. The batter will be thick and dark, more dense than normal muffins.
  2. Stir in chocolate chips after mixing everything else.
  3. Muffin cups should be 2/3 to 3/4 full.

Favorite Muffin Recipes

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 46 votes (31 ratings without comment)

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42 Comments

  1. 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

  3. 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

  4. 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

  5. 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