Thursday, October 18, 2012

Double Chocolate Pumpkin Muffin

Ok so I obviously have been MIA lately. I have so much going on right now with school and everything. I just passed in 40 plus pages of midterm papers today and I am not even done!! I asked the fabulous Lyndi from the journey... to fill in for me this week. Lyndi and I met through foodie pen pals and have stayed in contact ever since. Her blog is adorable. Check it out if you can! She has some very yummy recipes posted!! - Lauren

Hey y’all! I’m Lyndi from The Journey and I am thrilled to be a guest here today on Girls Gone Food! I’ve got a yummy fall recipe to share with you. Fall is officially here, and it is my very favorite time of the year! I love the changing of the trees, pumpkin flavored things, cooler weather, football, scarves, boots, and I could go on… I just love this time of the year! One of my favorite things about fall is pumpkin flavored treats. I love cooking with pumpkin this time of the year, especially when it comes to baking. This recipe I’ve used for a few years after hearing about it at a weight watchers meeting. I have tried it with different combinations, and this one is the best. (in my opinion) These chocolate muffins are a great guilt free treat, but they also make a great breakfast when paired with milk. However you enjoy them, they’re the perfect fall combination for the chocolate lover!  

·         1 box super moist chocolate cake mix
·         1 can pumpkin
·         ½ cup mini chocolate chips

1.       Combine cake mix, pumpkin and chocolate chips in mixing bowl.
2.       Stir together with electric mixer for 2-3 minutes until everything is mixed together.
3.       If using liners, place liners in muffin tin.
4.       Preheat oven to 350.
5.       Scoop about 1-2 tablespoons of mixture into each muffin tin hole.
6.       Bake for 18-20 minutes.
7.       Let cool, and ENJOY!

*makes 12-24 muffins depending on how full you fill the muffin tin holes.

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