Double Chocolate Pumpkin Muffins with Cake Mix

For a speedy prep and huge flavor, make these Double Chocolate Pumpkin Muffins with Cake Mix! One can of pumpkin puree is packed into these tender muffins along with eggs, oil, pumpkin pie spice, chocolate chips, and a magical ingredient: cake mix! Chocolate cake mix contains all of the flour, cocoa powder, sugar, and leavener you need for a super easy recipe. These muffins have a light and moist texture and the chocolate and spice are perfectly balanced. You can whip up a batch any time the craving for chocolate strikes!

There are many, many recipes for pumpkin muffins made with cake mix. I tested several to get an idea about the texture and flavor, and I found that the simplest 2-ingredient versions were dense and drier than I like. The addition of eggs and oil goes a long way to get a super tender interior to the muffins. This double chocolate version is light and fluffy!

Muffins make great snacks, provide a quick grab-and-go breakfast, and can even work as a simple dessert.  Try these Banana Carrot Muffins next!

Ingredients

I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!

• Chocolate Cake Mix - Find any variety of chocolate cake mix that measures 15.25 ounces. This will include your flour, cocoa, sugar, and leavening agents.
• Canned Pumpkin Puree - Use a can of pumpkin puree that does not contain any other ingredients. Pumpkin puree is not the same as pumpkin pie mix, which contains sugar and flavorings, so look for the single ingredient can.
• Pumpkin Pie Spice - Pumpkin pie spice blends combine cinnamon, nutmeg, ginger, and cloves to get that perfect fall flavor. Each blend will be a bit different, so once you identify a brand you love, stick with it.
• Eggs - Two large eggs help stabilize the lift of the muffins, keep them moist, and contribute to their tender crumb.
• Vegetable Oil - Vegetable oil does a great job in creating a soft and moist muffin texture that won't dry out in a single day. You can use any neutrally flavored oil in place of vegetable oil, like avocado, canola, or corn oil.
• Chocolate Chips or Chunks - Semisweet or milk chocolate chips are perfect in these muffins, melting into little pools of chocolate when the muffins are served warm. Use chocolate chunks for even bigger pops of chocolate flavor.

Instructions

Preheat your oven to 350°F. Spray the wells of your muffin tin with baking spray or line them with paper or silicone liners.

Add the canned pumpkin, pumpkin pie spice, eggs, and oil to a large mixing bowl.

Stir the wet ingredients together until they are smooth and well-incorporated.

Open the cake mix packet and empty the contents out over the top of the wet ingredients.

Stir the dry ingredients into the wet until most of the dry ingredients are moistened. Add the chocolate chips or chunks.

Fold in the chocolate chips or chunks until they are evenly distributed. Try not to over mix the batter for the lightest tender muffins.

Scoop the batter and distribute it evenly between the 12 wells of the muffin tin.

It's optional, but sprinkling a few extra chocolate chips or chunks over the wet batter makes them extra delicious!

Bake the muffins for 24-25 minutes. Test that a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs. Allow the muffins to cool and serve.

Top Tip for Muffins

To keep muffins light and fluffy and avoid a texture like a hockey puck, mix carefully. In baking, the muffin method describes a mixing process that minimizes the formation of gluten and ensures light, tender baked goods. This method involves mixing the wet ingredients and dry ingredients separately and combining them in one step. You mix gently and only just enough to bring the ingredients together. Some lumps in the batter are ok! 

The muffin method is used on these pumpkin muffins with cake mix, of course, but also for recipes like quick breads, pancakes, waffles, and cornbread as well. While you can mix the wet ingredients vigorously to combine them, use a light hand once you add the dry ingredients. Since you are using a prepared cake mix in place of mixing several dry ingredients, this is still a one-bowl situation.

Equipment

These double chocolate pumpkin muffins come together in a snap, probably faster than your oven can heat up! Here are some common kitchen tools that help make prep simple and quick:

• Mixing Bowl - It's helpful to have mixing bowls in a variety of sizes, but you'll always reach for a sturdy glass or stainless steel mixing bowl for mixing batters, cookie doughs, snack mixes, and salads. Bigger is better, usually! It's the worst to try to mix carefully in a too-small bowl.
• Cookie Scoop - A cookie scoop makes portioning the muffin batter a cinch.  Cookie scoops are great for making meatballs, scooping ice cream, portioning out sticky things like peanut butter or frosting, and transferring wet batters (like muffins and cupcakes) to baking tins.  Scoops are labeled with their size based on how many scoops you'd get in a quart of dough.  My favorite for cupcakes and muffins is a #20, which holds about 3 tablespoons of batter.
• Heavy-Duty Muffin Tin - A heavy-duty aluminum baking muffin tin will last for years and heats evenly, baking your muffins and cupcakes perfectly.

Serving Suggestions

Serve your double chocolate pumpkin muffins as is for a simple presentation. They can also be served with butter, or even spiced brown sugar butter! Make them part of a brunch spread with sausage or bacon, scrambled eggs, and a simple fruit salad.

Make This Recipe Kid Friendly

These deep, dark double chocolate muffins make a great Halloween treat for breakfast! Serve them with orange slices for a black and orange theme. Pumpkin muffins will also make a sweet after-school snack.

Storage

Store baked and cooled muffins in an airtight container on the kitchen table for up to two days, or in the refrigerator for up to 5 days. Pumpkin muffins can be reheated in the microwave, if desired.

FAQ

More Chocolate Treats

We love chocolate around here, and it's even better if there are two ways to get your chocolate fix in one recipe! If your family feels the same, try any of these tasty treats next:

Fall Flavors

These pumpkin muffins with cake mix have a warming spiced note that's perfect for fall. Try any of these other fall-inspired recipes to take advantage of seasonal flavors:

Try It and Share

I hope you try these Double Chocolate Pumpkin Muffins with Cake Mix and enjoy the recipe as much as we do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.