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 box Betty Crocker Gluten-Free Chocolate (Devil’s Food) Cake Mix
- 1-1/3 Cups of pumpkin (about 12 oz.)
- 1/2 Cup mini chocolate chips (optional)
- Combine the ingredients and mix thoroughly.
- 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.
- Bake in the oven for 10-12 minutes at 350° F.
- 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.