I got this recipe from my friend Evelyn. I knew they were a keeper when I couldn't stop eating these mini delights! I love the Costco jumbo sized muffins and these are an easy, healthy (from the pumpkin), mini replica.
It also makes a great food storage dessert recipe too since all 3 ingredients can be easily found in your pantry. And don't worry, they don't taste anything like pumpkin after they've been baked. Just chocolate goodness!
It also makes a great food storage dessert recipe too since all 3 ingredients can be easily found in your pantry. And don't worry, they don't taste anything like pumpkin after they've been baked. Just chocolate goodness!
-1 box Dark Chocolate Fudge Cake Mix (Duncan Hines Moist Deluxe) believe me, it has to be this cake mix, the other chocolate cake mixes don't produce the same rich taste to really pull this recipe off.
-1 bag semi-sweet chocolate chips, regular size or mini (I usually use a little less than a bag. It can't be milk chocolate, won't taste right)
-1 can (14.5oz) canned pumpkin (not pumpkin pie)
Using an electric mixer combine cake mix and pumpkin together in a large bowl until creamy. Do NOT add any ingredients for making a cake as found on the box. Then stir in chocolate chips.
Using cookie scoop, add the batter to the greased mini muffin pan. The secret to a nice looking muffin is the cookie scoop as this batter tends to stay in the same shape/form when baked as the original dough.
Bake for 15-18 minutes at 350 F degrees, or until done when tested with a toothpick.
Yield: 48 mini muffins
