It doesn’t get much easier to make unless you buy them premade. Chocolate Chunk Muffins need only 2 ingredients, 3 if you want chunky chocolate chips added.
Chocolate Chunk Muffins are a quick and easy snack, dessert, breakfast, or brunch item that’s super easy to make.
I love these because they’re not too sweet, which I like for breakfast.
Don’t get me wrong, they satisfy, but without that over-the-top sweetness.
In fact, if you want a touch more sweetness, by all means frost them.
Food for thought (pun intended) they’re delicious with Strawberry Milk Shake Frosting and a sprinkle of Strawberry Crunch Topping.
Making Chocolate Chunk Muffins
Like I said, you only need 2 ingredients.
First, a box of Devil’s Food cake mix. You can find one most anywhere.
Second, a can of pure pumpkin. Not pumpkin pie filling, just pure pumpkin.
Mix these 2 ingredients together and they’re ready for the oven, and yes, the batter is thick.
Adding baking chips
Ok, let’s add a 3rd ingredient.
My favorite are peanut butter baking chips. Peanut butter with chocolate has always been my favorite pairing.
I also love straight up chocolate chips.
I added the chunky chocolate chips, hence the name Chocolate Chunk Muffins, but you can use whatever you have.
Semi-sweet, milk chocolate, dark chocolate, confetti, white chocolate…they’re all good.
Baking time
This recipe makes an even dozen, so you’ll need one muffin pan with liners.
Preheat the oven to 375°, although it won’t stay there.
Put the muffins in the oven to bake, but then reduce the temperature to 350°.
Bake for approx. 25 minutes, or when a toothpick comes out clean.
Let them cool in the pan for just a few minutes, then remove them and let them cool completely on a wire rack.
Muffins Galore
If you like the simplicity of this recipe, you might like my Pumpkin Streusel Muffins. There’s a few more ingredients in the streusel layer, but it’s so worth it.
Or, check out some of these other recipes:
- Banana Blueberry Muffins
- English Toffee Banana Muffins
- Strawberry Whole Wheat Muffins
- Ham and Cheese Egg Muffins
Chocolate Chunk Muffins
Materials
- 15.25 oz. box Devil's Food cake mix (no eggs, water, or oil needed)
- 15 oz. can pure pumpkin
- 1 cup optional chunky chocolate baking chips (or any flavor chocolate chip, peanut butter chip, confetti, etc.)
Instructions
- Preheat oven to 375°. Line one muffin pan with 12 liners.
- In bowl, mix dry cake mix with pumpkin. Batter will be thick.
- Add optional baking chips (1 - 2 cups). Divide batter between 12 liners.
- Place in oven and reduce temperature to 350°.
- Bake for approx. 25 minutes, or until a toothpick comes out clean.
- Allow muffins to cool in pan for 5 minutes, then remove to cool completely on wire rack. Enjoy!
Nutrition
Chocolate Chunk Muffins
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