Chocolate 3 Ingredient Muffins (With Secret Ingredient)!

3 ingredient muffins

My family LOVES these muffins! I love that they are ONLY three ingredients and they have a hidden ingredient that nobody will know is there! Pumpkin!! There is no oil or eggs in this recipe! Just water, pumpkin, cake mix and chocolate! They are so much better for you and I promise you can’t even taste the pumpkin! Plus, if you are on weight watchers, these have a low points value!

Chocolate 3 ingredient muffins

1 boxed chocolate cake mix (I used sugar free)

1 small can of pumpkin puree 15 ounce

6 ounces of chocolate chips

**MAKES 48 mini ย cupcakes**

I made large ones.


Preheat oven to 350 degrees

Mix together cake mix and canned pumpkin. It is best to use a mixer for about 2 minutes on medium speed to get fluffier cupcakes.

Add in almost all of the 6 ounces of chocolate chips

Put in a muffin tin with liners. Batter is dense and does not rise much so these can be filled to the top.

Add a few tiny chips to the tops.

Bake for 22-25 min until a toothpick inserted comes out clean!


Recipe Name
3 ingredient Chocolate muffins
Published On
Preparation Time
Cook Time
Total Time
Average Rating
2 Based on 79 Review(s)

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      • Anne says:

        The mix counts the nutrition for the ingredients of just the mix (not the eggs/oil) but mine had 10 “servings” per box. If you make 24 cupcakes it comes out to 2 PP for the mix, not counting the ingredients you add.

  1. HB says:

    These are awesome! I have made these with regular (not sugar-free) spice cake mix and they are 4 points plus each. I bet the sugar free cake mix makes them lower points. Will have to try with chocolate mix – yum!

    • hodgkiss1122 says:

      Thanks for the comment! These should make 24 cupcakes. The sugar free cake mIx didn’t seem tO make a huge difference, we just prefer it. I will have to buy both and compare.

  2. MC says:

    You should also try Spice Cake mix with Cinnamon Chips (found at Albertson’s) and 1 can of pumpkin. Bake as above and Deeeeeelicious!

  3. Sam says:

    These are great! But I would like to note for future bakers — filling them to the top is a little ambitious. I filled mine all the way expecting them only to rise a little and they got HUGE. Maybe different brands vary? At any rate, thank you!

  4. Julie says:

    I put your ingredients as pictured and listed into etools and for 24 cupcakes, it’s 3 P+ per muffin. To do this I had to find the products and their nutritional information, as none of them were listed in etools by specific brand/product.

    If you eliminate the chocolate chips completely, then you get 2 P+ per muffin.

    If you eliminate the pumpkin puree, it’s still 2 P+ per muffin.

    And remember, in recipe builder, the nutritional information from fruits and veggies does count to the total points. Just better to have the correct information.

  5. momscriber says:

    If it makes 48 mini cupcakes, each of those is probably 1 WW pt., making one of 24 standard cupcakes 2 WW pts. each.

  6. Karen says:

    Cake mix for 12 cupcakes is 4PPV per cupcake. Chips are 2PPV per cupcake. Pumpkin is 0. This is with regular cake mix not sugar free. So if one makes 12 cupcakes that’s 6 PPV per cupcake.

  7. Julie says:

    I just ran this through Weight Watchers Recipe Builder and the Point+ calculation is correct for 48 mini cupcakes. Looks yummy! I’m sure they would freeze well.

  8. Ashley says:

    My chocolate chips disappeared before I could make these (11-year old boy in the house) but they turned out great even without them!

  9. Donice LaGrange says:

    The pointplus value on this, any flavor cake mix (Sugar free or regular doesn’t seem to matter) for an 18 oz cake mix mixed with a 15 oz can of pure pumpkin, is 5 points plus value per cupcake if you bake them as 12 servings. This is on hungry girls tv show just this week, where you can see the recipe for chocolate ones using Duncan Hines cake mix. So 24 cupcakes would be 2.5 ppv each. (The old points system used to count these as 1 point each for 24 servings)

  10. Sarah says:

    These are SO good…I’ve done them before with Spice cake mix, but the chocolate never dawned on me…duh! Really soothed my chocolate craving! One quick tip: spray paper liners with a little Pam…I didn’t and I wished I had…they were stuck like glue! Still yummy, though, even if we were scraping the liners with our teeth!

    • Nan says:

      Sarah, I thought my papers were stuck too, but after freezing them and then taking one out and letting it thaw on it’s own, the papers came off without a problem. Love the spice, can of pumpkin and 1 cup of water. Have chocolate in the oven now. Doesn’t anyone use water? Mine came out like moist spongy cupcakes! Yummy!

  11. Laurie says:

    I have the pickiest 9 year old daughter. Made these yesterday with the sugarfree chocolate cake mix. Didn’t tell her I made them with pumpkin because I knew she would stick her nose up at them if I did. She ate 3 yesterday and one for breakfast today – she loves them. Even my son who doesn’t like chocolate likes these. They are so moist and flavorful.

  12. Emma says:

    I accidentally purchased sugar free brownie mix and didn’t realize it until I started making these. Oh well! They are still delish. It made 12 large muffins. For the sugar free brownie mix and pumpkin (I didn’t use the chocolate chips), I calculated them to be 3.3 points plus each. Not a bad points plus cost for a huge chocolate muffin! I hope that info is helpful for someone. :+)

  13. Maureen Primosch says:

    i just used the recipe builder to calculate these. Using a box of regular chocolate cake mix, libby’s pumpkin and tollhouse chips, it came out to 2 pp per MINI muffin. If you were to make just 12 of these with the batter, they’d be 8 pp each or 4 pp each if you made 24.

  14. Becky says:

    Yummy, just took mine out of oven a little over 1/2 hour ago! SO moist and I made the regular size cupcakes. I mixed them for at least 2 minutes or so (as someone had mentioned earlier) and they are fluffy and not as dense. They did rise quite a bit so I would NOT fill to the top of liner. It made 18 regular size cupcakes for me. I used a triple chocolate cake, so good!

  15. Linda says:

    I will try these. I always use the recipe that calls for 1can pumpkin and a box of devel food cake mix. I have made these in min form and even served them to people an have always been asked for the recipe. No pumpkin taste at all. They taste like brownies. Sometimes I set out the fat free cool whip to top it off. The minis are 1point each and a bit more with the cool whip. I got this from a weight watchers meeting years ago. Can’t wait to try this version. Thanks.

  16. Heather Fletcher says:

    I just pulled them out of the oven a little bit ago and ate one while it was still warm. They are SUPER moist and taste very very good! This is my first time making something like this, so I wasn’t too sure how I was going to like them. Wow…they are very good and the chips dropped on top give you that extra burst of chocolate. Yum!! I wish I could post the picture of mine here.

  17. Wanda Thornton says:

    I made these the other night and my fourteen yr old son grabbed a couple while they were warm and absolutely loved them. I have a picky family so that speaks volumes. Then took them to church and the kids there gobbled them up! I love the fact that they are healthy and yummy, and yes they are very moist!

  18. Donna says:

    I use a cup of water as well, and mine pop right out of muffin tin and they are moist and springy! YUM my kids devour them as well ๐Ÿ™‚

  19. Lori says:

    We loved them! I calculated the SF cake mix as 50 points and the Chocolate chips were 24 points. Calculated to be 3 points each for 22 muffins!

  20. Melissa Flageolle says:

    Do you know if these could be made with Zucchini instead of pumpkin?? I am looking for a very low cal choc zucchini cake/bread and I would love to try this!? By the way, did make the recipe above and my family LOVED it!!!

  21. Jessica says:

    Just made these with regular chocolate cake mix, very yummy! My 3 year old daughter ate one and before I knew it she was asking for more ๐Ÿ™‚

  22. Danielle says:

    I made these today using the sugar free cake batter and they came out GREAT! I do have to say that I added 1 cup of water (no calories, so for me it didn’t matter) because I was afraid my mixer wouldn’t work because the cake batter and pumpkin were so thick together. I was kind of nervous because the last time I attempted to make some “healthy” desserts, they didn’t rise properly and were all doughy, but these came out perfect!! Thank you so much for this idea!

  23. Judy says:

    I refigured the points plus value of these cupcakes with WW etools using a regular cake mix. If you make 24, they are 4 points each. If you make 48 servings, they are 2 points plus values each.

  24. Brenda says:

    I made these this past weekend and they were GREAT. I will definitely be making them again. I used a SF devils food cake mix and didn’t have any issues with the recipe as is. Thanks!b

    • Jamie says:

      I just made these and they r delicious! My oldest daughter will not eat anything healthy so I am always trying to hide healthy foods in things she likes. I used the sf cake mix and could not tell the different n no don’t taste the pumpkin at all. I see on here someone made them w spice cake mix n cinnamon chips I will definitely try that next. I did fill mine all the way to the top so they were huge but that was okay w us! Thanks for sharing

  25. Lisa says:

    Just made these and my very picky 9 year saw the pumpkin when I added it to the mix and she freaked. However, she devoured the cupcake and begged me for more so this is a winner!

  26. karla says:

    I didn’t have Choc Chips so I threw in some M&Ms. Kinda defeats the part of being healthy but my daughter thought they were pretty.

  27. stacey says:

    i made these tonight…they are super easy and smell amazing! On a scale of 1-10 10 being the best i would rate them 7-8…they are really moist and great chocolate flavor!

    • Jennifer says:

      Thank you for the wonderful feedback!! In our house lately we started adding kale or spinach powder for an extra kick! The kids eat it because all you can taste is the chocolate!

  28. Terri Gentry (@tgentry346) says:

    I am so anxious to try this but I have a question. In the opening paragraph it says that it is just water, pumpkin, cake mix and chocolate. I don’t see water mentioned in the recipe part. Am I just missing it? And if I am I’m so sorry to ask a dumb question. Thanks!

    • Jennifer says:

      Thank you for pointing that out!! Some people feel like the muffins are too dense the way that the recipe is written, so they add a little bit of water. We like them thick, so we just use the pumpkin, cake mix and chocolate chips!

  29. Bonnie says:

    I made these yesterday and took a pan to dance class. I made mine in 2 – 9 x 5″ bread pans and added cooking time until the knife test came out clean. They were a big hit. Delicious.

    • Patrick Hodgkiss says:

      Hi! It depends on how dense you want your muffins. For a more dense muffin, just use the pumpkin. For a light muffin add about a 1/4 cup of water.

  30. Lori says:

    I made these last night and they were delicious! I was skeptical about not tasting the pumpkin since I don’t like pumpkin at all, but I could not taste it. ( I have also been told you could not taste the coffee in a brownie recipe I made a long time ago, but yuk, I could.) I sprayed my muffin cups and they did not stick at all and since I put the chocolate chips in the batter, I counted it as 3PP. Thank you so much for sharing this recipe!!

  31. Elisa M says:

    I made these muffins last night and they are so great! I have 4 boys 15, 14, 11 and 9 and they all enjoyed them and my husband. So, if you want something sweet and good, these are really it. Thanks for sharing…

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