I love chocolate. I also love muffins. And occasionally, I'm in the mood for some caramel too.
I'm not the first person to share this method, but adding pumpkin puree to cake mix to make muffins or cakes is one of my favorite healthy tricks. You end up cutting out the butter, oil and eggs! Even better - if you don't like pumpkin, don't worry because you can't taste it!
Tip - In the fall, stock up on canned pumpkin. The shelf life is usually a year or two (the can I used today, I purchased this fall and the expiration date was for 2014) and it is great in SO many things!
Depending on how you make these muffins, it only takes 4 or 5 ingredients! So fast, so simple and so delicious. My whole family loves them!
Source: Jenna's Journey Blog
Ingredients:
1 box chocolate cake mix (can be dark, milk, fudge, devil's food etc)
1 15oz can pumpkin puree (NOT pumpkin pie mix)
1/2 can water
1/2 cup chocolate chips
1/2 cup caramel bits (optional)
Whisk together cake mix, pumpkin and water (fill half of the empty puree can with water - no exact measurement!).
Mix well. Add chips and bits. Mix. Bake at 350 for 25-30 minutes. Makes about 21 muffins.
*Note - these are NOT mini muffins, but regular sized muffins.
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