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These “muffins” are actually more like cupcakes without the frosting. But I’m going to call them muffins because 1) it makes them healthier and 2) it means I can eat them for breakfast. Also, the original pinner called them muffins so I’m totally justified in calling them that as well.
This is how I sleep at night, people.
The original Chocolate Pumpking Muffin pin was from Cathy Mighton, who pinned it from a site called Sweet Verbena, so check out Cathy’s boards and the rest of the Sweet Verbena blog for more great ideas.
Although calling these muffins is a bit of a misnomer, the “so-easy-you-want-to-kiss-someone” part is totally true. Let me prove it to you.
See this picture?
Those are the only two ingredients. Seriously! You don’t even need all of crap Betty Crocker says you need on the back of the box. Betty Crocker is full of it – you totally only need a can of pumpkin.
The recipe actually calls for a 15-oz can of pumpkin, but I only had a 29-oz can. Which makes me think, what the heck Libby’s? Why would you make small cans 15 ounces and large cans 29 ounces, not 30 ounces, which would be twice as much and make so much more sense? I think it’s a conspiracy to get you to buy more pumpkin, because if you want to double a recipe, you have actually buy another can to get a full 30 ounces.
Unless you’re like me and just say, “Eh, close enough.” Which is totally what I did. I used about half the can for one batch, and since these muffins turned out well I made a second batch with the other half of the can about a week later.
So, the first step is simple to dump the cake mix and the pumpkin into a bowl together:
Mix it together until smooth and then, if you’re feeling a little naughty, so what I did and scrounge up some chocolate chips from your pantry and toss ‘em in. It makes up for the missing pumpkin, so it’s totally necessary. And we all know that when something is necessary, the calories don’t count.
Plus it is a really great way to use up chocolate chips when you only have part of a bag left after using the first half for another recipe. Otherwise, they would just sit in the pantry unused, unloved, and tempting you to eat them by the handful late at night. So it’s your duty to use these chocolate chips.
Scoop into muffin tins. I like using papers, but you could to it straight into the tin too if you want. If you go for that option, I would heavily spray them first so the muffins don’t stick.
They’ll puff up a little in the oven, but not a ton, so leave a little room, but don’t fill them jut 1/2 full or you’ll get the weeniest looking muffins ever.
Bake for 20-25 minutes at 350 degrees. Then, pop them out of the oven and smack your boyfriend and roommate with a wooden spoon to keep them from eating while the muffins cool.
You really do need to let these cool. There’s no oil in them, so they have a tendency to stick to the wrappers. If you don’t allow them to cool, they will really stick and you’ll lose half of your muffin. Or get chocolate all over your face as you attempt to scrape it off the wrapper with your teeth. Super ladylike, I know.
You could add whipped cream or powdered sugar or even frosting if you want. Personally, I just like them plain. The chocolate chips are enough. You could also use different kinds of cake mixes. The original recipe called for yellow cake mix, and I saw commenters talking about trying the same recipe with carrot cake mix and spice cake mix. I even saw one person say she used sweet potato pie filling because the store was out of pumpkin. And of course, you could add nuts, raisins, dried cranberries, etc. instead of chocolate chips. Play with it!
The final step? Place on a plate and then smack your boyfriend with a wooden spoon again as he tries to eat it while you’re attempting to get a picture for you blog. And then kiss him, since these are, in fact, so easy you want to kiss someone.
The smacking is optional. I guess.
Here’s the handy dandy printable recipe: