This recipe is an easy to prepare dessert that's rich enough to satisfy the greatest of chocolate cravings. Made with only store bought devil's food cake mix and plain pumpkin, it's easy to make this dessert it's high in fiber and adds no oil, butter or egg. The pumpkin taste is so subtle, you can hardly tell it's there and it somehow really enhances the chocolate flavor of the devils food! Yummy!

Step 1: Prepare

You will need:
- 1 box Duncan Hine's Devil's Food Cake Mix
- 1 can unseasoned pumpkin (NOT pumpkin pie mix)
- 1 cupcake tin
- cupcake tin liners
- non-stick spray (I love this pricey one from Williams-Sonoma because it has no taste and really works well because it has tiny specs of flour in it)
- confectioner's sugar (a few pinches)
- a mixer of some sort (hand, cuisinart both work well)

Pre-heat oven according to the regular cooking directions on whatever type of devil's food cake mix and baking pan you use. The metal cupcake pan and mix show here call for a 350 degree oven. You might as well line the cupcake tins with the liners now and be sure to spray them with your non-stick spray of choice.

Step 2: Combine

Add dry devil's food cake mix to a large mixing bowl. I have also prepared in a cuisinart and this gives a good result. Since my "sous chef" likes to use the hand mixer, that's how we prepared this batch.

Be sure to add the pumpkin a little bit at a time as it's very dense and hard to blend if you don't go slowly. We added the full can's worth in about 3-4 doses.

Step 3: Bake

Spoon dough/batter into greased, lined cupcake tins. Fill about 3 quarters of the way to the top. Shape will be a little irregular due to the density of the mix.

Bake according to directions provided on the devil's food cake mix and check to ensure the middles are just cooked through with a toothpick or fork.

Step 4: Cool, dust & enjoy!

Make sure you let muffins cool for at least 15 minutes. Once cooled, dust with confectioner's sugar and enjoy with a tall glass of milk!
It is really delicious.
Could you make this in a Bundt pan? I don't have a muffin tin and I hate messing with cupcake liners anyway.
that is pretty sweet i want to make some now thank you so much
Do you add <em>just</em> pumpkin and mix, or the other ingredients on the box, too.<br/>
O. M. G. you combined pumpkins, devil's food cake, and MUFFINS? you are godly.
No pumpkin taste? :'( *sad*
can you use betty crocker instead of dunkin hines? it was onsale!!!
What size pumpkin can do you use?
Ok, I've made these before and they are absolutely amazing! The only thing I do different is add about 1/3 cup of applesauce. It makes them crazy moist. You really can't taste the pumpkin, but the bottom of my muffin always turns my napkin orange :) BTW, they're excellent with ice cream, whipped cream, chopped fruit...or various combinations of all of the above.
it sounds awesome.
Excellent and simply delicacy! One item to keep in mind: I found that adding 1/4 cup of extra flour to the mix helps at higher altitudes. I live in Denver and the cupcakes are a bit heavy without it. Thank You for a decadent and easy snack!
These are DELICIOUS and ridiculously easy to make! Serve with a small spoonful of vanilla ice cream and enjoy yummy goodness.
To really blow you away....top with a cream cheese frosting. OMG! It's so good it makes your eyes roll back in your head!
OH.... MY.... GOD! <strong>MUFFINS!</strong> <em>And...</em> They look <strong>delicious!</strong><br/><br/>Wow, how'd you come up with this, it's really awesome! I'll <em>have</em> to try this some time, it seems <em>sooooooooo</em> much easier than making them from scratch!<br/><br/><strong>Thank You!</strong><br/><br/>By the way, Awesome work, Keep it up!<br/>-Muffinator<br/>

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