I am so excited to share this simple, absolutely delicious fall muffin recipe with you today – Triple Chocolate Pumpkin Muffins! Simple to make, oh so good. A family favorite for years!
TRIPLE CHOCOLATE PUMPKIN MUFFINS
These awesome, super duper moist chocolate pumpkin muffins are sure to become a fall and year round favorite! With just three ingredients and minutes to throw together, these muffins will have family and friends raving, asking for the recipe.
Read great reviews from people who tried this recipe on Pinterest!
Update – This recipe was first shared in March, 2012. It has been a fall and year round favorite since.
These muffins did not disappoint, they are super moist and delicious. A lot healthier too! The big bonus for me, it’s a great egg-free treat for my little one with an egg allergy. These muffins also do not have a strong pumpkin taste – I actually cannot taste the pumpkin. If you are not a fan a pumpkin like my husband, you may find you’ll like these – my husband did, he loves them.
What You Need To Make Triple Chocolate Pumpkin Muffins
Chocolate cake mix (I love Betty Crocker’s Triple Chocolate), can of pumpkin and chocolate chips.
How To Make Triple Chocolate Pumpkin Muffins
Preheat oven to 325 degrees F. Lightly spray mini muffin pan with non-stick cooking spray.
Pour cake mix in a large bowl and add a little bit of pumpkin at a time and mix. Once all the pumpkin is blended well with the dry cake mix, use an electric mixer on medium speed for 2 minutes. Next, spoon mixture into mini muffins 3/4 full. Sprinkle tops with a few chocolate chips.
Place in oven on middle rack, bake for 15 mins or until toothpick comes clean.
Simple to make, oh so good….
Pinnable Image
Note – This is NOT a sponsored post. I have no affiliation with Betty Crocker or any products shared in this recipe.
Triple Chocolate Pumpkin Mini Muffins
Ingredients
- 1 Box of Betty Crocker Triple Chocolate cake mix OR any Devil’s Food/Chocolate Cake Mix
- 1 can 100 % Pure Pumpkin (15 ounces)
- Mini or Regular Semi-Sweet Chocolate Chips for topping
Directions
Preheat oven to 325 degrees F. Lightly spray mini muffin pan with non-stick cooking spray.
Pour cake mix in a large bowl and add a little bit of pumpkin at a time and mix. Once all the pumpkin is blended with the dry cake mix, use an electric mixer on medium speed for 2 minutes. Next, spoon mixture into mini muffins 3/4 full. Sprinkle tops with a few chocolate chips, place in oven on middle rack, bake for 15 mins or until toothpick comes clean.
Tip
If you want a pumpkin-y taste, you can add up to 1 tablespoon of pumpkin pie spice – it’s a fantastic addition.
Makes approximately 30 mini muffins. Enjoy!
Thanks for stopping by!
Cheers!
Kimberly
Can I add the chocolate chips into the cake batter as well as on top?
Mary Neumann
Yes!
Elaine
If you do want a pumpkin flavor, try using a spice cake mix instead of the chocolate cake mix.
Mari
Hello! If I want to make this as a cake (I don’t have muffin pans) can I follow the instructions on the cake box, do you know?
Kaylynn
This are so yummy and moist! Love love love
Ash
There is no pumpkin flavor to these muffins. Truly disappointed.
Mary Neumann
Ash, in my post I state that you cannot taste the pumpkin. If you want that pumpkin(y) flavor, I recommend adding some pumpkin pie spice.
Diane
Just a quick question……..How are these “Triple” Chocolate?
Mary Neumann
Hi Diane,
The muffins are made with a triple chocolate Cake mix.