Chocolate Pumpkin Chocolate Chip Muffins
Chocolate Pumpkin Chocolate Chip Muffins
Ingredients
- 1 box Chocolate cake mix Each kind changes the flavor a bit. Try Devil's Food, German Chocolate, Red Velvet, or even Spice cake mix!
- 1 tsp pure vanilla
- 1 can pumpkin (NOT the pie filling)
- 1 egg
- 1 tsp pumpkin pie spice or just cinnamon
- 1 cup chocolate chips Dark chocolate is best, but use what you have.
Instructions
- Preheat oven to 350 degrees. Prepare 2 muffin tins with cooking spray.
- Combine the first 5 ingredients in a large bowl with an electric mixer on low speed.
- Continue beating for 2 minutes on medium speed until batter is light and fluffy. (This is important to get light, fluffy muffins.) Fold in the chocolate chips.
- Fill muffin tins 2/3 of the way full. (I use an ice cream scoop.)
- Bake for 20 minutes until the centers are firm to the touch.
- Cool completely and store in an airtight container on the counter.
Notes
Whip up this delicious treat, pour yourself a cozy cup of tea, and settle in with one of my Cassandra Sato Mysteries! Nothing pairs better with a fresh-from-the-oven snack than a twisty mystery to keep you on the edge of your seat. 🍵🔍 Happy reading and happy baking!
Kelly Brakenhoff is the author of 15 books and a seasoned ASL interpreter. She splits her writing energy between two series: cozy mysteries set on a college campus and children’s books featuring Duke the Deaf Dog.
Parents, kids, and teachers love the children’s books and activity guides because they introduce ASL and the Deaf community through fun, engaging stories. And if you enjoy a smart female sleuth, want to learn more about Deaf culture, or have ever lived in a place where livestock outnumber people, the Cassandra Sato Mystery series will have you connecting the dots faster than a group project coming together the night before it’s due.
A proud mom to four adults, head of the dog-snuggling department, and grandma to a growing brood of perfectly behaved grandkids, Kelly and her husband call Nebraska home.