Just 2 ingredients are all it takes to make these tasty Chocolate Pumpkin muffins. No need for eggs, oil or butter! Perfect for a portable breakfast or an easy dessert, they also freeze well for a make-ahead treat!
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I also love stocking up on holiday flavors when they’re on sale. Keep an eye out for pumpkin puree to go on clearance right after Thanksgiving. I picked up cans for $.10 each last year!
And that’s all you need for this recipe. Just two ingredients. From there, you can get creative and add mix-ins or spices to make unique flavors. Your kids will never know that you made these chocolately muffins with pumpkin and that they’re technically “healthy!”
You’ll find yourself whipping up batches of these 2-ingredient muffins all the time. They’re that easy.
Chocolate Cake Mix: You’ll need one box of chocolate cake mix, preferably 15.25 ounces. Sizes between brands vary a little, so you’ll be safe using anything from 15-16 ounces. You can easily make this recipe gluten-free by using gluten-free cake mix.
Pumpkin Puree: You’ll need one (15 ounce) can of pumpkin puree, or 2 cups if you’re using homemade pumpkin puree. Make sure you’re using pumpkin puree, not pumpkin pie filling. The only ingredient should be pumpkin.
- Large Mixing Bowl
- Mixing Spoon or Whisk
- Spoon or Cookie Scoop
- 12 cup Muffin Pan
- Cupcake Liners (optional)
How to Make Chocolate Pumpkin Muffins
Start by preheating your oven and preparing your muffin pan with either cooking spray or cupcake liners. Next, combine your box of cake mix and can of pumpkin puree in a large mixing bowl. Stir or use a hand mixer to mix until well-combined. Your mixture will be pretty thick and that’s ok.
Portion your batter into your muffin pan. I like to use a cookie scoop so that I can make sure each muffin is the same size. Bake your muffins for 18-20 minutes, or until you can insert a toothpick in the center and it comes out clean.
Let your muffins cool for a few minutes, and enjoy!
This recipe is so simple and flexible that you can use easily swap out the cake mix flavor for some variety. I’ve made these with White, Yellow, Spice and Butter Pecan cake mix and all were super tasty!
As for other ways to make these muffins your own, try any of these mix-ins:
- Stir in 1/2 cup of mini chocolate chips
- Add 1/2 cup chopped toasted pecans or walnuts
- Stir in 1 Tablespoon of instant coffee to really pump up the chocolate flavor
- Add 1/2 Tablespoon of ground cinnamon or pumpkin pie spice
- Try using butternut squash or sweet potato puree instead of pumpkin puree
- Top your muffins with cream cheese frosting for a healthier cupcake
Yes, they freeze beautifully and make sure a super easy portable breakfast. To freeze, allow the muffins to cool completely. Wrap each muffin in plastic wrap and store in a freezer bag in the freezer. When ready to eat, allow the muffin to thaw at room temperature or remove the plastic wrap and wrap in a paper towel. Microwave for 30-60 seconds until thawed.
Your muffins will stay good for up to 4 days when stored in an airtight container at room temperature.
Yes, you can easily make mini muffins. Portion your batter into mini muffin pans and bake at 325 degrees Fahrenheit for 10-12 minutes, or until an inserted toothpick comes out clean.
More Easy Dessert Recipes
Chocolate Pumpkin Muffin Recipe
- 1 (15.25 ounce) box chocolate cake mix
- 1 (15 ounce) can pumpkin puree
- Preheat oven to 325 degrees Fahrenheit.
- In a large bowl, mix together cake mix and pumpkin puree (make sure it is puree, not pumpkin pie filling).
- Spoon or scoop into prepared muffin tin, filling 2/3 of the way full.
- Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow to cool on a cooling rack.
Variations: You can use any number of cake mix flavors with this recipe. White, Vanilla or Spice cake mix are all delicious.
Gluten-Free Option: Easily make this recipe gluten-free by using a box of gluten-free chocolate cake mix.
Freezing: To freeze, allow the muffins to cool completely. Wrap each muffin in plastic wrap and place in a freezer bag. Lay the bag flat in the freezer until the muffins are fully frozen. To reheat, remove a muffin from the plastic wrap and wrap in a paper towel. Microwave for 30-60 seconds until fully thawed. You can also allow to thaw at room temperature.
Storing: Muffins can be stored in an airtight container at room temperature for up to 4 days.
Mini Muffins: To make mini muffins, mix the batter and spoon into a prepared mini muffin pan. Bake at 325 degrees Fahrenheit for 10-12 minutes until a toothpick inserted comes out clean.
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Amount Per Serving: Calories: 133Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 19mgCarbohydrates: 29gFiber: 1gSugar: 15gProtein: 2g