These muffins don’t actually taste too “pumpkin-y” . . . the chocolate kind of takes over and these muffins are just a really moist chocolate muffin. I have made these muffins for my kids as a snack and even as breakfast and they absolutely love them. I love that they are so easy to make – no eggs, no oil, just three simple ingredients.
Recipe Ingredient Notes
So what are the three magical ingredients that make up this recipe? Here they are:
- 1 box Devil’s Food cake mix
- 1 can (15 oz) unsweetened pumpkin puree
- 1/3 cup applesauce
Cake Mix Type
For this recipe, we used Devil’s Food cake mix, but any chocolate cake mix would work perfectly. If you want something that will make these muffins a little more pumpkin flavored, we recommend using a spice cake mix. They will taste a lot more pumpkin-ish, and still work just as well as the chocolate.
Recipe Additions
You can add additions to this recipe, such as the following: M&M’s, Milk or Semi Sweet Chocolate Chips, Slivered Almonds, Reeses Pieces, White Chocolate Chips, and Chopped Peanuts.
How to Make Chocolate Pumpkin Muffins
- Add your three ingredients to the bowl.
- Stir well. I used a wooden spoon, but you could also use a standing mixer or a hand mixer.
- Throw in any other additions. I did chocolate chips, but this is totally optional.
- Place small scoops of the batter into the muffin liners.
- Bake and enjoy!
Muffin Liners
For this recipe, you do not have to use muffin liners. You could just spray the muffin tin with non stick cooking spray. However, I do recommend using muffin liners because it’s much easier to clean!
Difference Between Muffins and Cupcakes
Technically, these muffins are made with a cake mix, so they could be considered a cupcake. However, these are so rich and flavorful that they don’t need frosting on top. You could always top them with frosting but they are so rich that one bite in, you would be done with it.
You could use oil in place of the applesauce, but the applesauce gives it a sweet flavor that we think you will love.If you are looking for a delicious cupcake recipe, I recommend our Pumpkin Pie Cupcakes. The frosting on those cupcakes is the best part.
Convert This Recipe Into Bars
For this recipe, we personally recommend making these into muffins, rather than bars. They aren’t the most smooth dessert on top. They are dense and thick, so if they are made into bars, they may look a little funny. However, if you do make them into bars, here is what we recommend:
- Use a 9×13 inch baking pan and spraying it with nonstick cooking spray.
- Spread the batter out into the pan evenly.
- Preheat oven to 350℉.
- Bake the bars for about 25-30 minutes.
- Check them for doneness by placing a toothpick in the middle of the bars, and if it comes out clean, the bars are done. If it comes out with batter, it may need another minute or two, to finish baking through.
- This is a thick batter so they take a while to cook through when made into bars. For best results, make these into muffins.
Storage Instructions
- Counter: Place any remaining muffins that you tend to eat the tender snickerdoodle muffins next 2-3 days in a ziplock bag and store them on the counter.
- Freezer: Store these in a freezer-safe ziplock freezer bag for up to 3 months for the best results for the delicious muffins.
Want More Muffin Recipes?
Whether bursting with fruit or studded with toasty nuts and chocolate chips, check out our comprehensive collection of muffin recipes here.
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- Mini Banana Chocolate Chip Muffins
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Chocolate Pumpkin Muffins Recipe
Ingredients
- 1 box Devil's Food Cake Mix
- 15 ounces unsweetened pumpkin puree
- ⅓ cup applesauce
Optional:
- ½ cup chocolate chips, (I used mini-chocolate chips in the picture)
Instructions
- *DO NOT follow the instructions or use the ingredients on the back of the cake mix box.
- Add the cake mix, pumpkin puree, and applesauce to a large bowl. Mix well either by hand or with a hand mixer. When thoroughly blended, fold in chocolate chips (if using). The batter will be pretty dense.
- Line a cupcake tin with cupcake liners and lightly spray each liner with non-stick cooking spray. Spoon batter into each liner until it is about 3/4 of the way full (I was able to get about 12-14 muffins). The shape of each muffin will be a little irregular because of the density of the batter.
- Bake according to the directions on the back of the cake mix box (I baked mine at 350℉ for 18-22 minutes). Stick a toothpick in the middle of muffin to make sure the middles are done.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
think i might add butterscotch chips instead of the choc chips though....
I have not tried chocolate but definately will, very soon!