The internet has loads of recipes for chocolate muffins made with a cake mix, but this is one of my favorite versions, mostly because it's low fat, quick, and delicious. You can mix these muffins up in a few minutes and pop them into the oven to bake while you eat dinner. When you're done, so are they. The muffins are great with fruit and after-dinner coffee or tea. Because they're low-fat, I also have convinced myself that the muffins are just fine for breakfast and snacking, too! Need a treat for the lunch box or for an after-school snack? These fit the bill nicely!
Quicky, Low-Fat Chocolate Muffins -- Makes 18
1 box (15.25 ounces) of chocolate or devil's food cake mix
1 15-ounce can of solid pack pumpkin
2 eggs
1/2 teaspoon of cinnamon (optional)
Turbinado sugar for sprinkling
Line 18 muffin wells with liners and spritz the liners with a little non-stick cooking spray. Preheat the oven to 400 degrees. In a large bowl, stir the eggs and pumpkin together until blended. Stir in the cake mix and cinnamon, if you're using it. Pour or spoon the batter into the prepared muffin tins. Sprinkle about 1/2 teaspoon of turbinado sugar on top of each unbaked muffin. Bake the muffins for 20-25 minutes or until a pick inserted in a muffin comes out with only crumbs and no wet batter. Let the muffins cool a few minutes before devouring them.
