Chocolate Pumpkin Muffins (Super Easy)

Unleash the Magic of Fall with This Irresistible Treat

Are you ready to embark on a culinary adventure that combines the rich flavors of chocolate with the cozy warmth of pumpkin spice? Look no further than these Super Easy Chocolate Pumpkin Muffins! With just a handful of ingredients and minimal effort, you can whip up a batch of these heavenly treats that are sure to delight your taste buds and warm your soul. So, let’s dive into the recipe and discover how to bring the essence of fall to your kitchen!

Ingredients:

• 1 box of Devil’s Food cake mix
• 1 can 100% pure pumpkin (15 ounces)
• 1 tablespoon pumpkin pie spice
• 1 cup semi-sweet chocolate chips, plus a little extra for topping the muffins

Instructions:

1. Preheat and Prepare:
   • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups with cooking spray.
2. Mix the Batter:
   • In a large mixing bowl, combine the Devil’s Food cake mix, canned pumpkin, and pumpkin pie spice. Stir until well combined and no lumps remain.
3. Add Chocolate Chips:
   • Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
4. Fill the Muffin Cups:
   • Spoon the batter into the prepared muffin cups, filling each cup about 2/3 full.
5. Top with Chocolate Chips:
   • Sprinkle a few extra chocolate chips on top of each muffin for an extra indulgent touch.
6. Bake to Perfection:
   • Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and Enjoy:
   • Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Cook’s Notes and Variations:

• Nutty Addition: Add chopped nuts such as walnuts or pecans to the batter for added texture and flavor.
• Cream Cheese Swirl: For a decadent twist, swirl a tablespoon of softened cream cheese into each muffin before baking.
• Dusting of Powdered Sugar: Dust the cooled muffins with powdered sugar for an elegant finishing touch.

Frequently Asked Questions (FAQs):

Q: Can I use a different cake mix flavor? A: Absolutely! Feel free to experiment with different cake mix flavors such as spice cake mix or yellow cake mix for a unique twist on this recipe.

Q: Can I substitute fresh pumpkin for canned pumpkin? A: Yes, you can use cooked and mashed fresh pumpkin instead of canned pumpkin. Just be sure to drain any excess liquid before adding it to the batter.

Q: Can I make these muffins ahead of time? A: Yes, these muffins can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. Simply reheat them in the microwave for a few seconds before serving.

Keto and Low-Carb Versions:

For Keto Version:

• Substitute the Devil’s Food cake mix with a keto-friendly chocolate cake mix made with almond flour or coconut flour.
• Use canned pumpkin puree with no added sugar or preservatives.

For Low-Carb Version:

• Opt for a low-carb chocolate cake mix and canned pumpkin puree with reduced sugar content.
• Use sugar-free chocolate chips or chopped dark chocolate for a lower carb option.

In conclusion, Chocolate Pumpkin Muffins are the perfect combination of indulgence and simplicity, making them a must-have for any fall gathering or cozy night in. With their moist, chocolatey crumb and subtle hint of pumpkin spice, these muffins are sure to become a favorite among family and friends. So, gather your ingredients and get ready to savor the flavors of the season with this delightful recipe!