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1-2-3 Ingredient Pumpkin Chocolate Chunk Mini Muffins

Falls here, which means all of the best seasonal staples are back. I admit, I look forward to pumpkin spice everything, but I truly do enjoy the flavor of pumpkin. Its a healthy substitute when baking and cooking. While browsing through all of the pumpkin products in Trader Joe's I decided to make some low calorie, gluten free pumpkin muffins. All you'll need are these three easy ingredients and some will power not to lick the bowl clean.

1 can of organic pumpkin (make sure not to use pumpkin pie filling)
 4 tbsp of semi sweet chocolate chunks or chips 
1 box of pumpkin muffin mix or carrot cake mix 
1/2 c of water 

Preheat your oven to 350 degrees. Line your mini muffin pan with mini muffin liners. In a bowl, mix together the entire box of cake mix, 1 can of pumpkin and add your 1/2 cup of water as you are mixing. The batter should be light and airy as you blend. Start mixing in your chocolate chunks 1 tablespoon at a time. Spoon in your mixture into your muffin liners and bake 20-22 minutes until toothpick comes out clean with no batter.   

 Mix batter together until mixture is fluffy. 

Bake muffins for 20-22 minutes at 350 degrees until tops are golden brown. 

Let your muffins cool before removing them. I like to freeze our muffins and defrost when we want one. They stay fresh and taste just as delicious. Other cake mixes that can be used at spic cake and carrot cake. I've tried this recipe all three and enjoyed them all! Let us know how you used canned pumpkin for cooking and share your favorite fall recipe!


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