Chocolate Pumpkin Muffins

Rich and moist, these Chocolate Pumpkin Muffins are a fun cake mix hack that’s easy to throw together. The small-batch recipe makes just six tasty muffins, perfect for baking in the toaster oven!


Devil’s Food Cake Mix Pumpkin Puree Chocolate Chips

Adjust the oven rack to the middle position and preheat to 350°F. If using a toaster oven, select the BAKE setting and use either the middle or bottom rack positions.

Spray a 6-cavity muffin pan with oil and set aside.

In a large bowl, add the cake mix and pumpkin. Beat until combined and no dry spots or lumps remain. Stir in the chocolate chips.

Divide the thick batter between the muffin cups, filling them all the way up. Smooth the tops with a rubber spatula and top with extra chocolate chips if desired.

Bake until a toothpick inserted into the center comes out clean, about 17 to 21 minutes.

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