Wednesday, November 5, 2014

Chocolate Pumpkin Muffins

Only two ingredients & 90 calories each!

Once in a while, a recipe comes along that's so easy you just think it's "too good to be true."   This is one of those recipes!

My granddaughter is always looking for good recipes with great flavor and lower calories.  In case I didn't mention it, she's lost over 120 lbs.   Yes, I am so very proud of her!  She's been working hard for over a year and is dedicated to better health for herself and her hubby. 

Andrea found this on the WW page and it's our new favorite muffin.   Not only are these muffins easy to make, they are so delicious, rich and super moist! 

I gave one to my neighbor, who doesn't like pumpkin and he loved them.  I almost felt guilty that I didn't tell him what was in it until after he ate it.  He was shocked!

You may be tempted to add the eggs, oil, water according to the cake mix directions, but DON'T DO IT!   I promise, you don't need any of it!   Just look at that gorgeous muffin Andrea made...yours will be beautiful and delicious too!

If you're not a big chocolate fan, then try this with Duncan Hines Spice Cake Mix...delicious!


1 box of Duncan Hines chocolate cake mix
1 (15 oz.) can of pumpkin puree (not pumpkin pie filling)
1 cup chocolate chips, regular or mini (if desired)

Preheat your oven to 350 degrees.

Dump ingredients into a large mixing bowl. Blend with a mixer for two minutes on medium speed or until well mixed. The batter will be thick. If desired, use a spatula to fold in chocolate chips.  Use an ice cream scoop to spoon batter into lined or greased muffin tins. (Spray liners with Pam or the muffins will stick to the paper.)

Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean. Let muffins cool before removing from the muffin tins.

You may choose to top them with powdered sugar or frosting, but they really don't need anything.

"Christ honors our submission even when our only motivation is obedience." - Beth Moore

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