Two Recipes For Chocolate Pumpkin Muffins

THREE INGREDIENT CHOCOLATE PUMPKIN MUFFINS

The first "recipe" (if you can even call it that) has three ingredients.  I first ate these pumpkins at a down-home bakery and a worker let it slip that they had canned pumpkin in  them.  So after I wiped the gooey melty chocolate chips off of my fingers I googled "Chocolate Pumpkin Muffins" and found the secret:

1 box chocolate cake mix

1 15 oz can pumpkin puree or 2 cups homemade pumpkin puree

chocolate chips (I  like the really dark ones)

Mix all three ingredients (use about 1 cup of the chips to start, add more until you think "enough").  Spoon in to cupcake liners or sprayed cupcake pan.  Bake at 350 degrees for 20 minutes until done.

EGGLESS CHOCOLATE PUMPKIN MUFFINS

(Surprisingly good, no pumpkin taste)

But I have given up cake mixes, or any "mixes". So I had to look for a real Chocolate Pumpkin Muffin recipe.  The only problem -- I didn't have any eggs.

1.5 cups flour

1 cup sugar

1/3 cup unsweetened cocoa

1 tsp baking soda

1/2 tsp salt

1 cup water

1/2 cup pumpkin puree

1 tsp vanilla

1 T. white vinegar

1.5 cups chocolate chips

Preheat oven to 350 degrees.  Spray or put liners in one cupcake pan (12 cupcakes.) Mix all dry ingredients in one bowl, and all moist ingredients in another.  Then combine them, without overmixing. Add chocolate chips. Fill cupcake holders 2/3 full and bake 20-22 minutes.