Thursday, August 2, 2012

Chocolate pumpkin muffins

What's that you say? Chocolate muffins with only 3 (actually only 2 if you so choose to be like me) ingredients. Twist my arm....okaaaaaaaaay, I'll do it. Oh and they're only 1 Weight Watchers point per cupcake? Twist it again. That's need to get rowdy.

1 boxed chocolate cake mix (I used sugar free)
1 small can of pumpkin puree
6 ounces chocolate chips (optional)

Preheat the oven to 350 degrees, mix together the cake mix and canned pumpkin with a fork or a mixer. Add chocolate chips and load up your muffin tins! Batter is dense and does not rise much so these can be filled all the way to the top. Bake for 22-25 minutes until a toothpick inserted comes out  clean.

Easily the simplest muffins I've ever made...but we all know I don't bake much. Either way, these were very dense and filling so it seemed decadent but didn't give you the Catholic guilt for ruining your diet afterwards. Git on dis!

Oh, and just a tip....don't store them in an airtight container until they've sat out (at least overnight) to let the moisture escape. I left them in a tupperware hot outta the oven until a few days later at the lake and they got a teensy bit moldy from the moisture inside the container. The one I had right outta the oven was delectable though...

1 pt per cupcake (2 pp per cupcake)

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  1. Okay, so this may be a stupid question, but do you make the cake mix to box directions, then put the pumpkin in, or just the powder mix with the pumpkin? Thanks!!