In my months of cooking my way through recipe after recipe given to me by my friends and family when I got married, I have encountered many good and many bad dishes.
One of the good ones was a very quick and very foolproof recipe for the baker in the house. This will be perfect for a Thanksgiving themed breakfast/brunch, or as a ‘lighter’ dessert alternative to all the pies you are sure to encounter. Plus, it makes both the chocoholics and the pumpkin-lovers happy. Really, what more do you need?
If you are very, very industrious, you could actually scrape out a pumpkin for 30 ozs of real pumpkin innards and put together chocolate cake/muffin mix from scratch. But why bother? You’ve got enough going on with the holidays!
- 1 box chocolate cake mix (whatever type you prefer)
- 2 15 oz cans pumpkin
Combine cake mix and canned pumpkin in a bowl. Mix them well.
Grease muffin tins. Bake according to the time/temperature specified for muffins on your cake mix box.
Remove from oven. Let cool. Remove carefully from muffin tins. Serve with plenty of napkins, as the pumpkin in these guys can stain your fingers. Will be moist, pumpkin-y, and chocolate-y.
Tell everyone these were very difficult to make and that you had to slave for hours in the kitchen putting them together from scratch.
I’m looking forward to giving these chocolate pumpkin muffins a try. They look yummy!