Off-grid pantry planner



I love to find a tasty, easy recipe that is also a healthier-for-you recipe. Take this one I’m about to share. But first, the only chocolate muffins I have ever made are the ones from a package. I don’t know how to make homemade muffins- but I’d like to know how. [I’ll have to look that up some day.]


You could actually just make these as chocolate muffins by using the first two ingredients alone. But I made chocolate chocolate-chip and chocolate chocolate-chip mint. Here’s all you need for both. Substitute either for anything else you like!


 4 Ingredient Mint Chocolate Muffins


1-  chocolate cake mix

1- 15 oz. can of pumpkin puree

chocolate chips (if you want- I chose dark chocolate)

mint flavoring (if you want it- I used organic peppermint)


Mix your cake mix and pumpkin together with an electric mixer on medium for about 2 minutes to get fluffier batter. The muffins don’t rise much if at all. Throw in some chocolate-chips if you want and add some mint flavoring. Mix to incorporate.

Drop a few chocolate chips on the top of your filled muffin cups before entering them into an oven preheated to 350 degrees. Bake about 22 minutes. Stick in a toothpick – if it comes out clean, they’re  done.  I used a cupcake pan and got about 18 muffins.



I added the mint flavoring to my second batch of muffins. Above you’ll see my son Jack eating his second Chocolate Chocolate-Chip Muffin (from the first batch). He hasn’t had the mint yet. Both my boys had seconds of the healthier-for-you made with pumpkinchocolate chocolate-chip muffins.

I found this recipe on Pinterest from this blogger. Would you like to get my posts delivered?


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*Sharing at: Crystal and Company .