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Three-Ingredient Chocolate Pumpkin Muffins

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Chocolate Pumpkin Muffins

These chocolate pumpkin muffins are incredibly moist and fudgy, and with just three ingredients, they come together in a flash.

The secret to this oh-so-simple recipe? A can of pumpkin puree. It eliminates the need for eggs, milk and oil, while contributing lots of nutrients and moisture.

Just stir three ingredients together, and the batter is ready to go. You won’t even dirty your measuring cups and spoons making these muffins because there’s nothing to measure.

Pop a pan in the oven, and in 20-25 minutes you’ll have a tasty seasonal treat to share with your family!

Pan of Three-Ingredient Chocolate Pumpkin Muffins

Three-Ingredient Chocolate Pumpkin Muffins Recipe

This recipe makes approximately 14 regular-size muffins.

Ingredients:

What You Do:

Preheat oven to 350 degrees F.

Ingredients for Chocolate Pumpkin Muffins

In a large mixing bowl, combine the chocolate cake mix, pumpkin puree and chocolate chips.

Chocolate Pumpkin Muffin Batter

Stir until all the ingredients are incorporated, and a thick batter forms. It’ll have the consistency of cookie dough.

Fill Muffin Pan With Chocolate Pumpkin Muffin Batter

Spray a muffin pan with cooking spray, or line the cups with cupcake wrappers. Then, divide your chocolate pumpkin muffin batter evenly between the cups. These muffins won’t rise much, so fill the cups close to the top. You should have enough batter for 14 muffins.

Tip:

  • Use a large (3-tablespoon) cookie scoop to make quick work of filling your muffin pan. Two scoops fills a standard muffin cup perfectly. I flatten the top of each muffin with a rubber spatula, when I’m done.

Bake for 20-25 minutes, or until a toothpick inserted in the center of the muffins comes out clean.

If you didn’t use cupcake wrappers, I recommend allowing your chocolate pumpkin muffins to cool completely, before you remove them from the pan. These muffins are incredibly moist, so they may crumble, if you try to remove them, while they’re still hot.

Store your chocolate pumpkin muffins in an air-tight container on the counter for up to 3 days, or store them in the refrigerator for up to a week.

Enjoy these muffins for breakfast, a snack or a dessert. They’re delicious any time of day.

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Chocolate Pumpkin Muffins

Three-Ingredient Chocolate Pumpkin Muffins

You only need three ingredients and 30 minutes to make these moist and fudgy chocolate pumpkin muffins.

  • Total Time: 25 minutes
  • Yield: 14 muffins 1x

Ingredients

Scale

Instructions

Preheat oven to 350 degrees F.

In a large mixing bowl, stir the cake mix, pumpkin puree and chocolate chips together, until a thick batter forms.

Spray a muffin pan with cooking spray, or line it with cupcake wrappers. Then, divide the muffin batter evenly between the cups (you should have enough for 14 muffins). 

Bake for 20-25 minutes, or until a toothpick inserted in the center of the muffins comes out clean.

Notes

  • If you didn’t use cupcake wrappers, allow the muffins to cool completely before you pop them out of the pan. These muffins are incredibly moist, so they may crumble, if you remove them from the pan, while they’re still hot.
  • Use a large cookie scoop to quickly fill your muffin pan.
  • Store your chocolate pumpkin muffins in an air-tight container on the kitchen counter for 3 days, or in the refrigerator for up to a week.
  • Author: Erin Huffstetler
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes (up to 25 minutes)
  • Category: Breads
  • Method: Bake
  • Cuisine: American

Keywords: chocolate pumpkin muffin recipe, how to make chocolate pumpkin muffins

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