Community Pick

Brownie Muffins That You Wouldn't Expect to Be Good!

“Longmeadow Farm is trying something new. I feel inspired to make a nice warm treat, one that is a little less caloric but still captures that down on the farm taste. This recipe was adapted from a blog "Culinary Adventures" and since I had some canned pumpkin in the old pantry, I considered, and pondered and thought what the heck! After all, I don't need to be looking like one of our beautiful cows, "Flossy" as she is about ready to calve. And besides, it would be nice to fit into a smaller size overalls for the farm chores. Please note, my oven bakes these in exactly 15 minutes. I also have a pizza stone that stays put in the oven all the time, and radiates the heat a bit more. However; you may have to adjust baking times up or down depending on the accuracy of your oven. Most people are stating the 18 minute mark. I use the toothpick method of sticking it in the middle of the muffin to check for doneness. If it comes out clean, then your in business. Also note: I make these now for my vegan son, using a cake mix that is only soy and wheat based and a special dark chocolate that does not contain any dairy or eggs as well. For fun and frolic, I give em' a boost of sprinkled powdered sugar on the top.”
READY IN:
23mins
SERVES:
18
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) box chocolate cake mix (can be devils food or dark chocolate)
  • 1 (15 ounce) can pumpkin (not pie filling)
  • 6 ounces chocolate chips

Directions

  1. Mix all three ingredients completely together.
  2. I use my stand mixer and really mix it well.
  3. It's important to remember this will be very thick and you may ponder about this, but really it's okay.
  4. Scoop into sprayed muffin tins with a small iced tea spoon.
  5. Bake at 350 for around 15-18 minutes.

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