I saw this recipe over on Pinterest, and thought it looked a little too easy not to least try. . . plus it’s *almost* good for you! While these aren’t the yummiest muffins I’ve ever eaten in my life, they’re packed with fiber, and my daughter (who’s recently become the pickiest eater on the planet . . .) absolutely loved them.
To me they tasted a lot like the inside of a Snackwell’s Chocolate cookie, but if you’re looking for a lightened up sweet treat they’ll definitely hit the spot! The pumpkin flavor isn’t too strong, and adding the chocolate chips (which I forgot to include the in the picture . . .) really made them a great afternoon snack.
Lightened Up Pumpkin Chocolate Chip Muffins
adapted from Food.com
- small can pumpkin puree
- 1 devil’s food cake mix
- 1 cup semi-sweet chocolate chips (optional)
- Use mixer to blend cake mix and pumpkin together. I added the pumpkin slowly, adding about 1/4 of the can until it was thoroughly combined.
- Stir in chocolate chips.
- Bake in muffin cups at 350 for 20-25 minutes. Enjoy!