Devilishly Delicious Chocolate Pumpkin Muffins (3 Ingredients!)

Oh my goodness have I got an awesome recipe for you today! Not only are these double chocolate pumpkin muffins a chocolate lovers heaven but they are super easy too!

I can’t believe that there are only 3 ingredients in this recipe. Well actually there are four but the fourth one is water so I don’t count it! I based this recipe on one I found here at Mommy’s Kitchen, but I think that there are a few versions going around.

Its pumpkin season here in Australia so I was looking for an easy recipe that I could use some pumpkin in. The original recipe says that you can use a can (15 ounce) of pumpkin or fresh pumpkin puree. You can’t get canned pumpkin here in Australia so I just steamed some raw pumpkin and then mashed it up.

It worked beautifully! I used butternut pumpkin (known as butternut squash in some places) because these are our favourite pumpkins to grow.

These double chocolate pumpkin muffins would have to be the most deliciously moist muffins that I have ever made! They’re soft, rich, and chocolatey and they melt in your mouth very quickly.

You will only need one bowl for these muffins and they’ll be in the oven in about 10 minutes. They’re perfect when you need to whip up some muffins in a hurry. The only down side (if you can call it that) is that the muffins are best eaten within a day or so. So make sure you have a few people around to help you eat them. It’s a good excuse to eat two I think!

5.0 from 1 reviews

Devilishly Delicious Chocolate Pumpkin Muffins (3 Ingredients!)

These double chocolate pumpkin muffins are the most deliciously moist muffins that I have ever made! And the best thing is they only require 3 ingredients!

Serves: 12 - 14

Ingredients

1 Devil’s Food Cake Mix (I used Betty Crocker)
1¾ cups of mashed pumpkin*
1 cup of chocolate chips
2 tablespoons of water

Instructions

Preheat oven to 180 °C (350 °F) and line medium sized muffin pans with paper cases.
Place the dry cake mix into a large mixing bowl.
Add the mashed pumpkin and water and stir to combine then fold through the chocolate chips.
Spoon the mixture into the prepared muffin pans till they are around 80% full (muffins don’t rise too much).
Bake for 20 - 25 minutes or until a cake tester or toothpick inserted into the middle comes out clean.
Allow muffins to cool in tins for a few minutes then transfer them to a wire rack to cool completely.

Notes

* I steamed 550g of fresh peeled raw butternut pumpkin to get 1¾ cups of mashed pumpkin. You can also use a 15 ounce can of pumpkin if it is available.