Easy Chocolate Pumpkin Muffins
Chocolate Pumpkin Muffins are the easiest fall treat you’ll bake all year! These 3 ingredient cake mix muffins make a super simple breakfast option or after-dinner snack.
If you love muffins, you will also enjoy our Maple Glazed Pumpkin Muffins, or our Cinnamon Sugar Donut Muffins. Both are great for breakfast and are full of fall flavors. Other fall baked goods that we love are Cinnamon Apple Bread, Apple Cider Donuts, and Apple Bread Pudding.
Be sure to sign up for my email… to get new recipes and ideas in your inbox!
Why we love Chocolate Pumpkin Muffins
Fall baking is one of my favorite things to do. It warms up the house and makes it smell amazing in the process. These cake mix pumpkin muffins are always on my list of must-make fall recipes.
Not only do these chocolate pumpkin muffins make your whole house smell great, but they are also super simple to make.
- They start with a cake mix
- Just 3 basic ingredients
- One bowl is all you need
- Freezer friendly
- Easy to make a double batch
Ingredients for Easy Chocolate Pumpkin Muffins
One of my favorite things about these muffins is that you only need 3 common ingredients + mix-ins.
(full printable recipe at the end of this post)(Full printable recipe can be found at the end of this post.)
- Chocolate cake mix – Get one that is approximately 15.25 ounces.
- Solid pumpkin – This is also called pumpkin puree. Just make sure you don’t grab pumpkin pie filling as that has added seasoning and sweeteners.
- Mini chocolate chips – (optional mix-in) I prefer mini chocolate chips in these cake mix muffins, but you can also use regular chocolate chips if you already have them in your pantry.
- Egg whites – You only need the egg whites for this recipe, so save the yolks for my frozen peach custard, bacon carbonara or eggnog cookies!
How to make Chocolate Pumpkin Muffins
I know I said the best thing about these muffins is that they only need 3 ingredients, but I think what’s even better is that you only need one bowl to mix everything. Grab your large bowl, a spatula, and muffin tin, and let’s get started.
ONE: Preheat your oven to 375 degrees and grease muffin liners with cooking spray before adding them to the muffin tin. You can do this by spraying cooking spray directly into the cupcake liners.
TWO: In your large mixing bowl, whisk together your egg whites until they are white and foamy. This will add structure to the muffins.
THREE: Add the cake mix, pumpkin puree, mini chocolate chips and water to the egg whites. You will want to make sure that you mix until everything is well blended.
FOUR: Using an ice cream scoop, add the batter to the prepared muffin liners. Fill your muffin liners ⅔ of the way full, giving them room for the batter to rise without spilling over.
FIVE: Place your muffin pan in the oven and bake for 18-20 minutes or until a toothpick comes out clean when poked in the center.
SIX: I love to add a few chocolate chips to the tops of the muffins once they are done cooking. This is optional but provides a nice chocolate-y touch. Allow the muffins to cool on a baking rack after removing them from the muffin tin.
Cake Mix Pumpkin Muffins Pro Tips
No equipment is needed for this recipe. Simply a large bowl and spoon or spatula is all that you need. If you have an ice cream scoop, it’s a great way to fill the muffin liners to ensure your muffins are uniform in size.
This batter is a bit stickier than traditional muffins – so be sure to give the wrappers a quick spritz of nonstick cooking spray before filling them to prevent muffins from sticking
Adding chocolate chips to your chocolate pumpkin muffins is optional, but highly recommended! At the very least, don’t skip adding a few chocolate chips on top of the muffins – they add more chocolate goodness.
Cool on a cooling rack. After your muffins are done cooking, allow them to cool slightly before removing them from the muffin tin. Place the muffins on a cooling rack so that they can properly cool. If you leave them in the muffin tin, they can continue to cook and turn hard.
Cake Mix Muffin Variations
Try switching up the cake mix flavor. Spice Cake, Vanilla, or Butter cake would all be wonderful with this recipe.
Add a teaspoon of pumpkin pie spice for a little added flavor
Add chopped nuts. Pecans or walnuts are wonderful with pumpkin
Dust the tops of cooled muffins with powdered sugar (a great option if you don’t have chocolate chips to put on top)
Make these chocolate pumpkin muffins with just 2-ingredients. I have always made these with a little water and egg whites, but they can be omitted. Simply use a cake mix and 15 ounce can of pumpkin for great muffins or cookies!! -for cookies bake at 350° F for 13-15 minutes.
Storage And Freezing
Place any leftover muffins in an airtight container or zip-top bag. Make sure that they have a secure closure. The muffins can stay on the counter for up to 3 days. You can keep them in the fridge if you’d like, but I have found they dry out faster that way.
You can also freeze these chocolate pumpkin muffins! Allow the muffins to cool completely before placing them in a zip-top bag. Remove all the air from the bag and place it in the freezer. The muffins will stay fresh for 3 months. Thaw them in the fridge before enjoying them later.
Like This Chocolate Pumpkin Muffin Recipe? Pin It!
Follow Along On Social Media
If you’re looking for even more inspiration check out the fun little group I created on Facebook, I’d love for you to join in! It’s a place where you can share YOUR favorite recipes, home tips, creative ideas and ask questions and see what’s new with TidyMom! If you’d like to check it out, you can request to join HERE.
Be sure to follow me on Instagram and tag #tidymom so I can see all the wonderful TidyMom recipes YOU make and tips YOU use!
Sign up to receive an email in your inbox for each new recipe:
Originally posted in October 2009. UPDATED October 2021. We spiffed up this post with more info and better pictures! No changes to the original recipe.
- 1 box chocolate cake mix
- 1 can (15 oz) solid pumpkin (pumpkin puree)
- 1/2 cup mini chocolate chips (plus extra to sprinkle on top)
- 2 egg whites
- 2 tablespoons of water
- Preheat the oven to 375° F.
- Spray the insides of your muffin liners with no-stick spray and place in muffin tins.
- Using a large bowl, whisk the egg whites until a little foamy.
- Add in the cake mix, pumpkin, chocolate chips, and water and stir until well-blended. Use an ice cream scooper to fill prepared baking cups about 2/3 full. Bake until a toothpick comes out clean; about 18-20 minutes for full-size muffins or 10-15 minutes for mini muffins
- Sprinkle with a few mini chocolate chips as soon as they come out of the oven!
- Remove muffins from pans and let cool on a rack.
Make these chocolate pumpkin muffins with just 2-ingredients. I have always made these with a little water and egg whites, but they can be omitted. Simply use a cake mix and 15 ounce can of pumpkin for delicious muffins or cookies!! -for cookies bake at 350° F for 13-15 minutes.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 34Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 19mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 1g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.