Chocolate Pumpkin Chocolate Chip Muffins
Chocolate Pumpkin Chocolate Chip Muffins
Our family's favorite snack. I used Red Velvet cake mix for the one in the photo. When people tell you how decadently delicious these taste, you have my permission to smile and nod without admitting there's no added fat or sugar. These are popular for school lunches, team sports snacks, backpacking trips, or pot lucks where you need an easy portable snack. One batch makes 24 muffins or 48 mini muffins.
Servings: 24 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
If your family doesn’t gobble them up right away, you can freeze the muffins in a zipper bag for up to a month. To defrost, wrap one in a paper towel and microwave for 25 seconds.
Kelly Brakenhoff is an author of eleven books and an ASL interpreter. She divides her writing energy between two series: cozy mysteries set on a college campus and picture books featuring Duke the Deaf Dog. The mother of four young adults and a hunting dog, and grandma to a growing brood of perfectly behaved grandkids, Kelly and her husband call Nebraska home.