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The World’s Easiest Chocolate Pumpkin Muffins


Whether you’re looking for a last minute treat to bake for your friend’s birthday, you’re staying in and just feel like baking, or need a way to burn those BRB’s, this recipe will serve your body and your taste buds much better than the proposed box instructions. Instead of using vegetable oil and eggs (just one egg has 70% the DRI of cholesterol and 8% DRI of saturated fat), completely forgo them and throw in a can of pumpkin. Not only will you be forgoing the unhealthy components of eggs and vegetable oil, but you will be adding in fiber, vitamins A & C, and iron (just to name a few). The pumpkin also keeps the muffins incredibly moist. If you feel like being super creative, throw in some slices of banana, apple, raisins, or nuts.

Prep Time: 2 minutes
Cook Time: 15-20 minutes
Total Time: 20 minutes

Servings: 12 muffins

Ingredients:
1 can (15 oz) of pumpkin
1 box chocolate cake mix

Directions:
1. Preheat oven to 350°F.

Photo by Katherine Carroll

2. Mix the pumpkin and box mix together.

Photo by Katherine Carroll

3. Fill 12 cupcake liners 3/4 full with batter.

Photo by Katherine Carroll

4. Bake for 15-20 minutes and use the toothpick test (see step 4 here).

Photo by Katherine Carroll

Hello beautiful.

The post The World’s Easiest Chocolate Pumpkin Muffins originally appeared on Spoon University. Please visit Spoon University to see more posts like this one.


Best-Ever Pumpkin Chocolate Chip Muffins (with Browned Butter Glaze)

The excessive amount of pictures in this post can only be justified by my obsession with these muffins. Introducing the most perfect pumpkin muffins yet – super soft, fluffy, and full of pumpkin flavor.

Pumpkin and I are having a thing at the moment.

And by that I simply mean that I am in fully out pumpkin mode. I like to think that it had something to do with the fact that I finally cracked the pumpkin muffin code. Ever since I worked at Great Harvest Bread Company I have been searching out a pumpkin muffin recipe that’s equally as soft, moist, and fluffy. Consider it mission accomplished because these muffins are the real deal.

Today we are going back to the basics – a traditional pumpkin muffin. But these aren’t just your ordinary mediocre-sized breakfast confection. They are big, bakery-style muffins full of fluffy soft crumbs and rich buttery bites. Perfectly domed tops and melty chocolate chips.

Go big or go home. Super large and in charge.

What makes my pumpkin muffins stand out from the rest is how supremely moist each bite of every muffin is. And it’s jam-packed with pumpkin and cinnamon spice flavors. Oh! And this is one of the best parts: there are plenty of mini chocolate chips gracing every bite.

I’m telling you – these are the good stuff.

The key to making these pumpkins so moist (and have such a high dome top) is the large amount of pumpkin in the batter. Not only does the pumpkin give lots of flavor, but it also acts like oil or butter and gives lots of moisture. Pair it with brown sugar and eggs and there won’t be a dry crumb in sight.

The only other fat in this muffin recipe is melted coconut oil – in other words, the batter is super thick. It’s almost shockingly thick. Trust me, you don’t need to worry – it helps keep the batter from sinking in and instead allows it to rise to bakery muffin heights.

It’s absolute perfection in these muffins. Whenever I make a batch, if I’m not giving them away, I have to freeze them all but a few or I will seriously eat them all.

Want to know the best thing yet? Just like chili, spaghetti, and indian food – this is another one of those foods that gets better on day 2. These are perfect for sharing with friends and family… they are sure to gobble them right up!


Best-Ever Pumpkin Chocolate Chip Muffins (with Browned Butter Glaze)

The excessive amount of pictures in this post can only be justified by my obsession with these muffins. Introducing the most perfect pumpkin muffins yet – super soft, fluffy, and full of pumpkin flavor.

Pumpkin and I are having a thing at the moment.

And by that I simply mean that I am in fully out pumpkin mode. I like to think that it had something to do with the fact that I finally cracked the pumpkin muffin code. Ever since I worked at Great Harvest Bread Company I have been searching out a pumpkin muffin recipe that’s equally as soft, moist, and fluffy. Consider it mission accomplished because these muffins are the real deal.

Today we are going back to the basics – a traditional pumpkin muffin. But these aren’t just your ordinary mediocre-sized breakfast confection. They are big, bakery-style muffins full of fluffy soft crumbs and rich buttery bites. Perfectly domed tops and melty chocolate chips.

Go big or go home. Super large and in charge.

What makes my pumpkin muffins stand out from the rest is how supremely moist each bite of every muffin is. And it’s jam-packed with pumpkin and cinnamon spice flavors. Oh! And this is one of the best parts: there are plenty of mini chocolate chips gracing every bite.

I’m telling you – these are the good stuff.

The key to making these pumpkins so moist (and have such a high dome top) is the large amount of pumpkin in the batter. Not only does the pumpkin give lots of flavor, but it also acts like oil or butter and gives lots of moisture. Pair it with brown sugar and eggs and there won’t be a dry crumb in sight.

The only other fat in this muffin recipe is melted coconut oil – in other words, the batter is super thick. It’s almost shockingly thick. Trust me, you don’t need to worry – it helps keep the batter from sinking in and instead allows it to rise to bakery muffin heights.

It’s absolute perfection in these muffins. Whenever I make a batch, if I’m not giving them away, I have to freeze them all but a few or I will seriously eat them all.

Want to know the best thing yet? Just like chili, spaghetti, and indian food – this is another one of those foods that gets better on day 2. These are perfect for sharing with friends and family… they are sure to gobble them right up!


Best-Ever Pumpkin Chocolate Chip Muffins (with Browned Butter Glaze)

The excessive amount of pictures in this post can only be justified by my obsession with these muffins. Introducing the most perfect pumpkin muffins yet – super soft, fluffy, and full of pumpkin flavor.

Pumpkin and I are having a thing at the moment.

And by that I simply mean that I am in fully out pumpkin mode. I like to think that it had something to do with the fact that I finally cracked the pumpkin muffin code. Ever since I worked at Great Harvest Bread Company I have been searching out a pumpkin muffin recipe that’s equally as soft, moist, and fluffy. Consider it mission accomplished because these muffins are the real deal.

Today we are going back to the basics – a traditional pumpkin muffin. But these aren’t just your ordinary mediocre-sized breakfast confection. They are big, bakery-style muffins full of fluffy soft crumbs and rich buttery bites. Perfectly domed tops and melty chocolate chips.

Go big or go home. Super large and in charge.

What makes my pumpkin muffins stand out from the rest is how supremely moist each bite of every muffin is. And it’s jam-packed with pumpkin and cinnamon spice flavors. Oh! And this is one of the best parts: there are plenty of mini chocolate chips gracing every bite.

I’m telling you – these are the good stuff.

The key to making these pumpkins so moist (and have such a high dome top) is the large amount of pumpkin in the batter. Not only does the pumpkin give lots of flavor, but it also acts like oil or butter and gives lots of moisture. Pair it with brown sugar and eggs and there won’t be a dry crumb in sight.

The only other fat in this muffin recipe is melted coconut oil – in other words, the batter is super thick. It’s almost shockingly thick. Trust me, you don’t need to worry – it helps keep the batter from sinking in and instead allows it to rise to bakery muffin heights.

It’s absolute perfection in these muffins. Whenever I make a batch, if I’m not giving them away, I have to freeze them all but a few or I will seriously eat them all.

Want to know the best thing yet? Just like chili, spaghetti, and indian food – this is another one of those foods that gets better on day 2. These are perfect for sharing with friends and family… they are sure to gobble them right up!


Best-Ever Pumpkin Chocolate Chip Muffins (with Browned Butter Glaze)

The excessive amount of pictures in this post can only be justified by my obsession with these muffins. Introducing the most perfect pumpkin muffins yet – super soft, fluffy, and full of pumpkin flavor.

Pumpkin and I are having a thing at the moment.

And by that I simply mean that I am in fully out pumpkin mode. I like to think that it had something to do with the fact that I finally cracked the pumpkin muffin code. Ever since I worked at Great Harvest Bread Company I have been searching out a pumpkin muffin recipe that’s equally as soft, moist, and fluffy. Consider it mission accomplished because these muffins are the real deal.

Today we are going back to the basics – a traditional pumpkin muffin. But these aren’t just your ordinary mediocre-sized breakfast confection. They are big, bakery-style muffins full of fluffy soft crumbs and rich buttery bites. Perfectly domed tops and melty chocolate chips.

Go big or go home. Super large and in charge.

What makes my pumpkin muffins stand out from the rest is how supremely moist each bite of every muffin is. And it’s jam-packed with pumpkin and cinnamon spice flavors. Oh! And this is one of the best parts: there are plenty of mini chocolate chips gracing every bite.

I’m telling you – these are the good stuff.

The key to making these pumpkins so moist (and have such a high dome top) is the large amount of pumpkin in the batter. Not only does the pumpkin give lots of flavor, but it also acts like oil or butter and gives lots of moisture. Pair it with brown sugar and eggs and there won’t be a dry crumb in sight.

The only other fat in this muffin recipe is melted coconut oil – in other words, the batter is super thick. It’s almost shockingly thick. Trust me, you don’t need to worry – it helps keep the batter from sinking in and instead allows it to rise to bakery muffin heights.

It’s absolute perfection in these muffins. Whenever I make a batch, if I’m not giving them away, I have to freeze them all but a few or I will seriously eat them all.

Want to know the best thing yet? Just like chili, spaghetti, and indian food – this is another one of those foods that gets better on day 2. These are perfect for sharing with friends and family… they are sure to gobble them right up!


Best-Ever Pumpkin Chocolate Chip Muffins (with Browned Butter Glaze)

The excessive amount of pictures in this post can only be justified by my obsession with these muffins. Introducing the most perfect pumpkin muffins yet – super soft, fluffy, and full of pumpkin flavor.

Pumpkin and I are having a thing at the moment.

And by that I simply mean that I am in fully out pumpkin mode. I like to think that it had something to do with the fact that I finally cracked the pumpkin muffin code. Ever since I worked at Great Harvest Bread Company I have been searching out a pumpkin muffin recipe that’s equally as soft, moist, and fluffy. Consider it mission accomplished because these muffins are the real deal.

Today we are going back to the basics – a traditional pumpkin muffin. But these aren’t just your ordinary mediocre-sized breakfast confection. They are big, bakery-style muffins full of fluffy soft crumbs and rich buttery bites. Perfectly domed tops and melty chocolate chips.

Go big or go home. Super large and in charge.

What makes my pumpkin muffins stand out from the rest is how supremely moist each bite of every muffin is. And it’s jam-packed with pumpkin and cinnamon spice flavors. Oh! And this is one of the best parts: there are plenty of mini chocolate chips gracing every bite.

I’m telling you – these are the good stuff.

The key to making these pumpkins so moist (and have such a high dome top) is the large amount of pumpkin in the batter. Not only does the pumpkin give lots of flavor, but it also acts like oil or butter and gives lots of moisture. Pair it with brown sugar and eggs and there won’t be a dry crumb in sight.

The only other fat in this muffin recipe is melted coconut oil – in other words, the batter is super thick. It’s almost shockingly thick. Trust me, you don’t need to worry – it helps keep the batter from sinking in and instead allows it to rise to bakery muffin heights.

It’s absolute perfection in these muffins. Whenever I make a batch, if I’m not giving them away, I have to freeze them all but a few or I will seriously eat them all.

Want to know the best thing yet? Just like chili, spaghetti, and indian food – this is another one of those foods that gets better on day 2. These are perfect for sharing with friends and family… they are sure to gobble them right up!


Best-Ever Pumpkin Chocolate Chip Muffins (with Browned Butter Glaze)

The excessive amount of pictures in this post can only be justified by my obsession with these muffins. Introducing the most perfect pumpkin muffins yet – super soft, fluffy, and full of pumpkin flavor.

Pumpkin and I are having a thing at the moment.

And by that I simply mean that I am in fully out pumpkin mode. I like to think that it had something to do with the fact that I finally cracked the pumpkin muffin code. Ever since I worked at Great Harvest Bread Company I have been searching out a pumpkin muffin recipe that’s equally as soft, moist, and fluffy. Consider it mission accomplished because these muffins are the real deal.

Today we are going back to the basics – a traditional pumpkin muffin. But these aren’t just your ordinary mediocre-sized breakfast confection. They are big, bakery-style muffins full of fluffy soft crumbs and rich buttery bites. Perfectly domed tops and melty chocolate chips.

Go big or go home. Super large and in charge.

What makes my pumpkin muffins stand out from the rest is how supremely moist each bite of every muffin is. And it’s jam-packed with pumpkin and cinnamon spice flavors. Oh! And this is one of the best parts: there are plenty of mini chocolate chips gracing every bite.

I’m telling you – these are the good stuff.

The key to making these pumpkins so moist (and have such a high dome top) is the large amount of pumpkin in the batter. Not only does the pumpkin give lots of flavor, but it also acts like oil or butter and gives lots of moisture. Pair it with brown sugar and eggs and there won’t be a dry crumb in sight.

The only other fat in this muffin recipe is melted coconut oil – in other words, the batter is super thick. It’s almost shockingly thick. Trust me, you don’t need to worry – it helps keep the batter from sinking in and instead allows it to rise to bakery muffin heights.

It’s absolute perfection in these muffins. Whenever I make a batch, if I’m not giving them away, I have to freeze them all but a few or I will seriously eat them all.

Want to know the best thing yet? Just like chili, spaghetti, and indian food – this is another one of those foods that gets better on day 2. These are perfect for sharing with friends and family… they are sure to gobble them right up!


Best-Ever Pumpkin Chocolate Chip Muffins (with Browned Butter Glaze)

The excessive amount of pictures in this post can only be justified by my obsession with these muffins. Introducing the most perfect pumpkin muffins yet – super soft, fluffy, and full of pumpkin flavor.

Pumpkin and I are having a thing at the moment.

And by that I simply mean that I am in fully out pumpkin mode. I like to think that it had something to do with the fact that I finally cracked the pumpkin muffin code. Ever since I worked at Great Harvest Bread Company I have been searching out a pumpkin muffin recipe that’s equally as soft, moist, and fluffy. Consider it mission accomplished because these muffins are the real deal.

Today we are going back to the basics – a traditional pumpkin muffin. But these aren’t just your ordinary mediocre-sized breakfast confection. They are big, bakery-style muffins full of fluffy soft crumbs and rich buttery bites. Perfectly domed tops and melty chocolate chips.

Go big or go home. Super large and in charge.

What makes my pumpkin muffins stand out from the rest is how supremely moist each bite of every muffin is. And it’s jam-packed with pumpkin and cinnamon spice flavors. Oh! And this is one of the best parts: there are plenty of mini chocolate chips gracing every bite.

I’m telling you – these are the good stuff.

The key to making these pumpkins so moist (and have such a high dome top) is the large amount of pumpkin in the batter. Not only does the pumpkin give lots of flavor, but it also acts like oil or butter and gives lots of moisture. Pair it with brown sugar and eggs and there won’t be a dry crumb in sight.

The only other fat in this muffin recipe is melted coconut oil – in other words, the batter is super thick. It’s almost shockingly thick. Trust me, you don’t need to worry – it helps keep the batter from sinking in and instead allows it to rise to bakery muffin heights.

It’s absolute perfection in these muffins. Whenever I make a batch, if I’m not giving them away, I have to freeze them all but a few or I will seriously eat them all.

Want to know the best thing yet? Just like chili, spaghetti, and indian food – this is another one of those foods that gets better on day 2. These are perfect for sharing with friends and family… they are sure to gobble them right up!


Best-Ever Pumpkin Chocolate Chip Muffins (with Browned Butter Glaze)

The excessive amount of pictures in this post can only be justified by my obsession with these muffins. Introducing the most perfect pumpkin muffins yet – super soft, fluffy, and full of pumpkin flavor.

Pumpkin and I are having a thing at the moment.

And by that I simply mean that I am in fully out pumpkin mode. I like to think that it had something to do with the fact that I finally cracked the pumpkin muffin code. Ever since I worked at Great Harvest Bread Company I have been searching out a pumpkin muffin recipe that’s equally as soft, moist, and fluffy. Consider it mission accomplished because these muffins are the real deal.

Today we are going back to the basics – a traditional pumpkin muffin. But these aren’t just your ordinary mediocre-sized breakfast confection. They are big, bakery-style muffins full of fluffy soft crumbs and rich buttery bites. Perfectly domed tops and melty chocolate chips.

Go big or go home. Super large and in charge.

What makes my pumpkin muffins stand out from the rest is how supremely moist each bite of every muffin is. And it’s jam-packed with pumpkin and cinnamon spice flavors. Oh! And this is one of the best parts: there are plenty of mini chocolate chips gracing every bite.

I’m telling you – these are the good stuff.

The key to making these pumpkins so moist (and have such a high dome top) is the large amount of pumpkin in the batter. Not only does the pumpkin give lots of flavor, but it also acts like oil or butter and gives lots of moisture. Pair it with brown sugar and eggs and there won’t be a dry crumb in sight.

The only other fat in this muffin recipe is melted coconut oil – in other words, the batter is super thick. It’s almost shockingly thick. Trust me, you don’t need to worry – it helps keep the batter from sinking in and instead allows it to rise to bakery muffin heights.

It’s absolute perfection in these muffins. Whenever I make a batch, if I’m not giving them away, I have to freeze them all but a few or I will seriously eat them all.

Want to know the best thing yet? Just like chili, spaghetti, and indian food – this is another one of those foods that gets better on day 2. These are perfect for sharing with friends and family… they are sure to gobble them right up!


Best-Ever Pumpkin Chocolate Chip Muffins (with Browned Butter Glaze)

The excessive amount of pictures in this post can only be justified by my obsession with these muffins. Introducing the most perfect pumpkin muffins yet – super soft, fluffy, and full of pumpkin flavor.

Pumpkin and I are having a thing at the moment.

And by that I simply mean that I am in fully out pumpkin mode. I like to think that it had something to do with the fact that I finally cracked the pumpkin muffin code. Ever since I worked at Great Harvest Bread Company I have been searching out a pumpkin muffin recipe that’s equally as soft, moist, and fluffy. Consider it mission accomplished because these muffins are the real deal.

Today we are going back to the basics – a traditional pumpkin muffin. But these aren’t just your ordinary mediocre-sized breakfast confection. They are big, bakery-style muffins full of fluffy soft crumbs and rich buttery bites. Perfectly domed tops and melty chocolate chips.

Go big or go home. Super large and in charge.

What makes my pumpkin muffins stand out from the rest is how supremely moist each bite of every muffin is. And it’s jam-packed with pumpkin and cinnamon spice flavors. Oh! And this is one of the best parts: there are plenty of mini chocolate chips gracing every bite.

I’m telling you – these are the good stuff.

The key to making these pumpkins so moist (and have such a high dome top) is the large amount of pumpkin in the batter. Not only does the pumpkin give lots of flavor, but it also acts like oil or butter and gives lots of moisture. Pair it with brown sugar and eggs and there won’t be a dry crumb in sight.

The only other fat in this muffin recipe is melted coconut oil – in other words, the batter is super thick. It’s almost shockingly thick. Trust me, you don’t need to worry – it helps keep the batter from sinking in and instead allows it to rise to bakery muffin heights.

It’s absolute perfection in these muffins. Whenever I make a batch, if I’m not giving them away, I have to freeze them all but a few or I will seriously eat them all.

Want to know the best thing yet? Just like chili, spaghetti, and indian food – this is another one of those foods that gets better on day 2. These are perfect for sharing with friends and family… they are sure to gobble them right up!


Best-Ever Pumpkin Chocolate Chip Muffins (with Browned Butter Glaze)

The excessive amount of pictures in this post can only be justified by my obsession with these muffins. Introducing the most perfect pumpkin muffins yet – super soft, fluffy, and full of pumpkin flavor.

Pumpkin and I are having a thing at the moment.

And by that I simply mean that I am in fully out pumpkin mode. I like to think that it had something to do with the fact that I finally cracked the pumpkin muffin code. Ever since I worked at Great Harvest Bread Company I have been searching out a pumpkin muffin recipe that’s equally as soft, moist, and fluffy. Consider it mission accomplished because these muffins are the real deal.

Today we are going back to the basics – a traditional pumpkin muffin. But these aren’t just your ordinary mediocre-sized breakfast confection. They are big, bakery-style muffins full of fluffy soft crumbs and rich buttery bites. Perfectly domed tops and melty chocolate chips.

Go big or go home. Super large and in charge.

What makes my pumpkin muffins stand out from the rest is how supremely moist each bite of every muffin is. And it’s jam-packed with pumpkin and cinnamon spice flavors. Oh! And this is one of the best parts: there are plenty of mini chocolate chips gracing every bite.

I’m telling you – these are the good stuff.

The key to making these pumpkins so moist (and have such a high dome top) is the large amount of pumpkin in the batter. Not only does the pumpkin give lots of flavor, but it also acts like oil or butter and gives lots of moisture. Pair it with brown sugar and eggs and there won’t be a dry crumb in sight.

The only other fat in this muffin recipe is melted coconut oil – in other words, the batter is super thick. It’s almost shockingly thick. Trust me, you don’t need to worry – it helps keep the batter from sinking in and instead allows it to rise to bakery muffin heights.

It’s absolute perfection in these muffins. Whenever I make a batch, if I’m not giving them away, I have to freeze them all but a few or I will seriously eat them all.

Want to know the best thing yet? Just like chili, spaghetti, and indian food – this is another one of those foods that gets better on day 2. These are perfect for sharing with friends and family… they are sure to gobble them right up!


Watch the video: Easy Vegan Pumpkin Muffins! Try this Healthy Recipe from The Simple Veganista! (January 2022).