2 Ingredient Chocolate Pumpkin Muffins
This is a recipe I’ve been making for so many years because it’s so easy, inexpensive, and surprisingly yummy! The pumpkin makes them so moist. 🎃
All you need to do is take a 13oz box of chocolate cake mix, and blend it with a 13oz can of pumpkin. (You can do it by hand, it blends easily.) Pour the batter into a well greased cupcake tin and bake at 350 degrees for about 20-25 minutes.
This recipe is also easy to play with.
Variations:
🍫 Want it sweeter? Stir in a bag of chocolate chips before baking.
💪 Want it healthier? Stir in protein powder before baking.
🧁 Want them bigger? Stir in an egg before baking.
Enjoy!
I’ve tried many muffin recipes over the years, but this 2-ingredient chocolate pumpkin muffin recipe has become a favorite for its simplicity and guaranteed deliciousness. One of the best things about this recipe is how the pumpkin not only adds moisture but also a subtle depth of flavor that complements the chocolate perfectly. When I first made these muffins, I was surprised at how easy the batter came together. Mixing a 13oz box of chocolate cake mix with a 13oz can of pumpkin requires just a bowl and a spoon or whisk—no fancy kitchen gadgets needed. The batter is thick but blends smoothly, and I always grease my cupcake tin well to ensure easy removal after baking. The recipe’s versatility makes it fantastic for different preferences and dietary needs. For a sweeter muffin, adding a handful of real chocolate morsels or chips right into the batter before baking is a game changer. For those wanting to add a protein boost, stirring in a scoop of your favorite protein powder works wonderfully without changing the texture. If you want larger muffins, adding an egg enriches the batter and helps it rise, giving a fluffier texture. I often experiment by adding a pinch of cinnamon or nutmeg for an extra warm fall taste. Baking at 350 degrees Fahrenheit for 20-25 minutes is perfect; I always check with a toothpick to make sure they come out perfectly moist inside without overbaking. This recipe fits perfectly into busy lifestyles because you can easily make a batch for the week. They keep well in an airtight container and also freeze beautifully. Before eating, a gentle warm-up in the microwave brings back a fresh-baked feel. Overall, these muffins are a wonderful treat for fall gatherings, after-school snacks, or simply a cozy bite with your morning coffee or tea. The use of quality chocolate cake mix and real pumpkin creates a rich, indulgent flavor without any complicated steps. Give it a try—you might find, like me, this becomes your go-to muffin recipe for every pumpkin season!