Sunday, April 1, 2012

Sweet summertime and....triple chocolate muffins?

After such a beautiful summer-like Sunday and plenty of time spent outdoors (probably a little too much sunshine) it was time to head back inside for a little reprieve.  While trying to avoid getting groceries before I jet-set off to Ohio, I decided to make 2-ingredient triple chocolate muffins. Two ingredients!  You bet.  Happy Palm Sunday...and April Fool's Day?! Haha, I hope you enjoy these as much as I do.  I promise you do not taste the secret ingredient, and they stay moist for the entire week.

Triple Chocolate Chunk Muffins

You will need:
  • 1 box of Duncan Hines Triple Chocolate Muffin mix
  • 1 can of pumpkin (not pumpkin puree, not pumpkin pie filling, just pumpkin)
  1. Spray a muffin tin (I used jumbo muffin tins, but you can pick whatever size you'd like) with a can of non-stick spray.  Pre-heat the oven to 400 degrees.
  2. Combine the muffin mix and the can of pumpkin.  Stir until dough-like.
  3. Spread dough evenly in the muffin tins and bake for 20-23 minutes (if you use jumbo-sized tins, if not bake for 17-20).
  4. Remove from the oven, and let cool on a cooling rack.

  5. Enjoy :)

1 comment:

  1. What a great weekend you enjoyed and then topped it off with these delicious looking muffins!! Have a great Easter.