Description
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!
Ingredients
- 1 Devil’s Food Cake Mix (I used Betty Crocker)
- 1 3/4 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 1 3/4 cups of mashed pumpkin. You can also use a 15 ounce can of pumpkin if it is available.
