Since it's the the season of all things pumpkin, I thought I'd whip up a batch of {semi-homemade} Chocolate Pumpkin Muffins. It's no secret that fall is my favorite season, so naturally I like to try cooking with pumpkin like everyone else. This is a really, really simple recipe—and they're light, too!
1 box of Chocolate Cake Mix (I used sugar-free Devil's Food)
1 can Pumpkin Puree (I always use Libby's)
6oz of Semi-Sweet Chocolate Chips
Preheat the oven to 350. Mix your cake mix and pumpkin puree on medium speed for 2-3 minutes—this makes your cupcakes a little fluffier. Then mix in most of the 6oz of chocolate chips. Line your muffin tin with cupcake liners and fill them almost to the top with batter. You can make regular sized muffins (3 WW points+ each) or mini muffins (1 WW points+ each). I made some of both. Right before you put them in the oven, sprinkle a few chocolate chips on top, just for a little extra chocolate. Bake them for about 20 minutes and enjoy! Oh, and the leftover muffins are wonderful microwaved for about 8 seconds, just to make the chocolate chips good and gooey.
Do you have any tasty pumpkin recipes for me to try? I'd love to see them!
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