Ingredients:

  • 18.5 oz Boxed Chocolate or Devils Food cake mix (I bought 2 – 15oz Betty Crocker gluten-free mixes and measured out the extra 3.5 oz)
  • 15 oz can of pure pumpkin (Not pumpkin pie filler)
  • 6 oz. mini chocolate chips (I used Wilbur brand – they are dairy free)

Directions:

  • Preheat oven to 350 degrees.
  • Mix dry cake mix with pumpkin until fully mixed.
  • Stir in chocolate chips.
  • Use muffin tins – these are very moist so coat well with cooking spray. 12 regular muffins or 28-36 mini-muffins (They are pretty dense so I’ve always done minis)
  • Bake at 350 for 20 min. (full size muffins may take a bit longer) Toothpick test works!

~Kim D.