Chocolate Pumpkin Muffins made with a Gluten-Free Cake Mix

By · Print This Post Print This Post

IMG_4859xWith the first yummy taste of these, I knew I had to share this recipe with you. Just look at how quick and easy it is to have a chocolate dessert or snack ready.

I made these Chocolate Mini-Muffins for my daughter to take to school to share with her classmates. I  intended to make banana muffins, but didn’t have any ripe bananas. So, this is what I came up with at the last minute. I guess I should call them cupcakes because that’s really what they are. But, I didn’t frost them like cupcakes. I was trying to keep them from being too sweet. It didn’t matter to anyone in our house that they weren’t frosted, the muffins disappeared very fast! I did, however, manage to save a few of them to see how they would last. Thanks to the pumpkin, they were still moist after sitting on the counter (in a sealed container) for a few days.

I’m linking this to Slightly Indulgent Tuesdays this week because the pumpkin adds to this treat a good amount of vitamin A, but adds no saturated fat or trans fat. And, no egg, oil or milk is needed to bake these; the pumpkin provides all the moisture needed. That’s good news for our friends with additional food allergies, too.

Chocolate Pumpkin Mini-Muffins made with Betty Crocker’s Gluten-Free Chocolate Cake Mix





  1. Combine the ingredients and mix thoroughly.
  2. Scoop batter into a Mini-Muffin Pan with paper liners or lightly sprayed with oil. You can also bake these on a flat baking sheet. Just place scoops of batter onto a baking sheet lightly greased or lined with parchment paper.
  3. Bake in the oven for 10-12 minutes at 350° F.

Additional Notes:

  • Makes about 36 mini muffins.
  • No need to add egg, milk, oil, or anything else.
  • I used 1-1/3 cups pumpkin because I had it leftover from a pumpkin pie I made. You could probably use 1 Cup, but I wouldn’t try a whole can (15 oz.) of pumpkin.
  • The batter is very thick, so you can’t pour it into the muffin pans. I used a small cookie scoop, which gave it a round shape. Baking it did not make it spread. It actually kept its shape on a flat baking sheet.
  • Please note that these do not have a strong pumpkin flavor. I used the canned, plain, solid pack 100% pumpkin. I also didn’t add any pumpkin pie spices. You could certainly do that if you’re wanting more of that flavor. But, if you do want a pumpkin-flavored muffin, I would try it with Betty Crocker’s Gluten-Free Yellow Cake Mix and add in some pumpkin pie spices.
  • When I make these with chocolate chips, my kids think they taste like brownies.

Ready to get baking? If you need one of these cake mixes, why not enter the giveaway of the Betty Crocker gluten-free dessert mixes I posted last week.



These are definitely healthier…and since they don’t taste like pumpkin you could get the nutrients into kids without them knowing. What a neat idea!
Thanks for linking to Slightly Indulgent Tuesdays!


[…] with oatmeal crisp13. Chelsey – Ranch dip mix14. Lynns Kit Avd (easy cauliflower soup)15. Heather @CeliacFamily (Chocolate Pumpkin Muffins) 16. Comfy Cook – Mashed Potatoes, Pumpkin and […]


I do love chocolate! Thank you for sharing this on Friday Foodie Fix.


Not sure how you can say these do not taste like pumpkin. They were awful. They didn’t even taste like chocolate.


Susan – Thanks for your feedback on the recipe. Sorry you didn’t like them. We didn’t think they had a strong pumpkin flavor. Everyone in my family loved them. I will say that after making them 3 or 4 times in one month, I thought they needed a change. I added mini-chocolate chips to them and thought they were even better with the additional chocolate.


Dark chocolate is my favorite kind of chocolate. Chocolates have some natural antioxidants too.-:,


Have you tried using a mix and applesauce instead of the pumpkin?


Laura – No, I haven’t tried applesauce, but that sounds like a great idea!


I tried the chocolate pumpkin muffins. I dont know if it was the brand of ingredients or what. But they were not very tasteful. Sorry


Thanks for your feedback, Debbie. You aren’t the first to dislike these. But, my picky kids still request them for a treat. And, they get gobbled up quickly when I take them to parties. You could try adding some mini chocolate chips to them to give them a stronger chocolate flavor. On the other hand, these just may not be for you. Sorry.


I was excited to see something GF & easy!! My 8 year old helped me make them. Although uncooked the batter had a strong pumpkin flavor, once cooked we found them very good. All 3 of my kids liked them. I did use Nestle choc chips, so good! thx for posting the recipe!


Julie – I appreciate you taking the time to add your feedback to this post. So glad that you and your 8-yr-old enjoyed them!


[…] to have during our first really cold fall weekend. I’ll also be making the often-requested Chocolate Pumpkin Muffins (made with a gluten-free chocolate cake mix) […]


[…] Chocolate Pumpkin Muffins made with a GF Cake Mix (GF) at CeliacFamily […]


[…] Chocolate Pumpkin Muffins made with a GF Cake Mix (GF) @CeliacFamily […]

Leave a Comment