My favorite thing about these muffins is the wonderful chocolate taste that gets elevated with the addition of chocolate chips. The pumpkin that is added is a boost of healthy vitamins and fiber and my kids don't even taste it!
This is a quick and easy three ingredient muffin recipe that tastes amazing. You'll find this two ingredient pumpkin muffin recipe and these banana flavored three ingredient chocolate banana muffins on this site too! They are all perfect when you need something delicious but quick and easy.
Why I love making these double chocolate muffins
If you have a craving for chocolate, these hit the spot. I tend to feel less guilty eating them because there is a whole can of pumpkin in the recipe. All that fiber and those vitamins must make this delicious treat healthier. Am I right?
This is a fantastic pantry recipe where you can keep three simple ingredients on hand when you need a dessert/treat/snack quickly. When my kids were teenagers, we were the house in walking distance from the highschool. This recipe takes a total of 30 minutes from start to finish. These were devoured!
Technically it could be just two ingredients. The chocolate chips are optional.
Table of contents
1 box of chocolate cake mix - I like Betty Crocker brand but others will work! Get your favorite or use what you have at home.
1 15 oz can of pure pumpkin - You want the can of 100% pumpkin, not pumpkin pie filling. The pumpkin pie filling has additional ingredients in it that are not needed for this recipe.
1 cup of chocolate chips - I like either semi-sweet chocolate chips or milk chocolate. Use your favorite type or what you have at home.
As mentioned above, you can use your favorite type of chocolate cake mix. Just make sure it contains approximately 15 oz of cake mix.
Do not substitute pumpkin pie filling for the pure pumpkin!
Preheat oven to 375 F.
Dump chocolate cake mix and pumpkin puree into a bowl.
Stir until well combined. Then mix in chocolate chips. Reserve a few chips to place on top of the muffins just prior to baking.
The batter is thick.
Scoop batter into paper lined or well greased muffin wells. I normally fill the muffin wells ¾ of the way full and when baked, these are a good sized muffin. Add chocolate chips on top of muffin batter.
When I am making any type of chocolate chip muffin, I always add a few to the top. That way you can clearly see there are delicious chocolate chips in these muffins!
For neater and easier portioning, I use a scoop (similar to an ice cream scoop) to fill the muffin wells. It's so much easier!
Bake in 375 F oven for 20 - 22 minutes. Test with a toothpick and when toothpick comes out clean, the muffins are done.
These smell so good! They taste purely of chocolate and no one needs to know you've added some healthy pumpkin puree into these.
Nope. Just the dry cake mix, pumpkin puree and chocolate chips.
They taste like chocolate and you cannot taste the pumpkin. There are no pumpkin spice seasonings in this recipe so it does not taste like pumpkin spice. I'll list some pumpkin spice flavored muffins below.
How to store
These can be stored in the refrigerator for up to 5 days. They do freeze well. If freezing for up to a week, they are fine in a sealed container. If freezing for up to 2 months, wrap individually.
Other pumpkin recipes
If you enjoyed these muffins as much as I did, please come back and give them a 5 star rating.
Pumpkin chocolate chip muffins
- 1 can pumpkin 15 oz 100% pumpkin puree
- 1 box chocolate cake mix
- 1 cup chocolate chips semi-sweet
- Preheat oven to 375℉
- Mix chocolate cake mix and pumpkin puree together until well combined. Add a cup of chocolate chips (reserving a few to top muffins prior to baking) and stir together.
- Using a scoop, portion the batter into 12 lined (or greased) muffin wells. Top each with 2 -3 chocolate chips
- Bake for 20 - 22 minutes. Bake until toothpick inserted in the center comes out clean.