Chocolate Muffins

Wow, you guys!! Can we talk about the weather this week?! Waking up to those crisp, cool mornings was intoxicating. I was so motivated to be productive-- as long as it meant windows open, sweatshirt on and coffee brewing. And nothing pairs better with that coffee than a warm chocolate muffin. This recipe is the easiest, yummiest way to get your chocolate fix. Tastes like a cake but offers far more nutrition. Regardless the weather, these always hit the spot!

I'm thrilled to feature this popular chocolate + pumpkin recipe on my blog because to me, it's the epitome of brief and balanced. Two ingredients (fast) and where healthy meets chocolate (balanced). This recipe reinforced my passion for ingredient swaps and simple baking in 2011. It certainly deserves a spot on this blog. 

And while chocolate is my love, the star here is the pumpkin. Do you know how amazing this fruit is?  It's considered a nutrient dense food meaning in each serving, you get the biggest bang for your buck. Low calorie, jam packed with vitamins, nutrients and disease reducing benefits. You can also call it an immunity booster thanks to the Vitamin A, C and iron and folate.

PSA: Stop making this superfood seasonal--Eat it often!!

And making this my own, I have added just one more punch of nutrition. Oatmeal!  Like our friend pumpkin, it blends in easily and offers so much beneficial nutrition.

The cool thing about adding the oatmeal (and water) into the mix is that the recipe yields more than the typical 12 regular sized muffins. Per directions, this makes 18 muffins. Why is this important?  Well, you're now eating less cake mix per serving.  Each muffin has approximately half the sugar of the serving suggestion on the label.  And don't forget we added protein, fiber, vitamins, minerals, antioxidants, etc. Kinda cool, huh?  This dessert is starting to sound more like a well balanced snack!

I know I say all my recipes are easy but this one is SUPER easy. Simply stir dry cake mix with canned pumpkin until well combined.  Pour in the water and dry oats.  Once mixed, spoon into the muffin tin and bake.  When cool to touch, you'll need to hide the muffins-- they will disappear! My husband will DEVOUR these gone. 

And here's a tip-- when combining the cake mix and pumpkin, I like to do in a specific order. First, add pumpkin (wet ingredient). Then add cake mix (dry ingredient) but in small amounts, stirring as you go. Otherwise, this combination is thick and can take some real muscle to get blended. Then add water and oats. I suppose if you're using a mixer, you can dump everything in and have a go.  But I still prefer to do this by hand. 

Such a simple recipe.  So many memories.  Chocolate + pumpkin, you have my heart! And now a space on this blog.  Enjoy!

xo, Brit

Chocolate Muffins

Ingredients

1 box chocolate cake mix

1 can (15 oz) canned pumpkin (NOT pumpkin pie mix)

1 cup of oatmeal

2/3 cup of water

Instructions

1. Preheat oven to 400 degrees and grease muffin tin or line with cupcake liners

2. Mix pumpkin, cake mix, water and oatmeal. Stir until well blended

3. Fill each muffin cup halfway full

4. Bake for 15-20 minutes

Notes

• If you love oatmeal, you can definitely add more. Or sprinkle some on top.
• Any flavor of cake mix can be used
• Looking for even less sugar? Make into mini muffins for a bite size chocolate fix