Chocolate Muffins
These Chocolate Muffins are a rich and moist treat made with a simple combination of chocolate cake mix, pumpkin, and Greek yogurt for a deliciously soft texture. With no extra oil or butter, they offer a lighter twist on classic chocolate muffins. These can be frozen ahead. Served with scrambled eggs, this recipe makes for a satisfying breakfast.
Prep Time
30 min
Total Time
30 min
Servings
6
Ingredients
Pantry
1 box Chocolate Cake Mix
1 15-oz can Pumpkin
Fridge and Freezer
1 cup Plain Nonfat Greek Yogurt
17 Eggs
Directions
Wash hands with soap and water. Preheat the oven to 400 degrees, grease and/or line 24 muffin cups.
In a mixing bowl, combine the cake mix, pumpkin, yogurt, and 1 egg. Use a spoon or ice cream scoop to divide into muffin cups. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Meanwhile, heat a little oil in a skillet over medium heat. Beat the remaining eggs in a bowl with salt and pepper, then add to the pan. Stir constantly until scrambled eggs are set.
Serve muffins with scrambled eggs on the side. This recipe makes 6 servings. Each serving is 4 muffins and 3 scrambled eggs. Refrigerate leftovers within 2 hours.
*Check cake mix packaging for allergens.