If you ever have the need for a delicious and simple muffin recipe, this is one to keep on hand. I have been making (and playing with) this recipe for years and it is one of my absolute favorites. This version seems a little more sophisticated, but it’s truly one that I make to give to anyone, especially when I have people doing work on my house.
We’re getting a new HVAC system installed in our home today. We’re not exactly thrilled with the timing, but the original system was installed in 1998, so we knew we were due. Since I knew the workers would be here for much of the day, I thought I would make some muffins to show my appreciation for all the work they’re doing. I made this recipe in mini-muffin tins so they would be “pop-able”… nothing worse than having to worry about muffin wrappers or holding food between bites if you’re working hard. I just love the ease of this treat!
Note: If you saw my post about “chocolate jury gems”, this is a version of the same recipe.
- One box chocolate brownie mix (I like to use dark chocolate mix)
- One can solid pack pumpkin (NOT pumpkin pie mix)
- 1/3 cup mini chocolate chips
- 1 teaspoon cinnamon
- 1 teaspoon dark chili powder
- 1/4 cup (2 Tablespoons) red wine. I used a pinot noir, but any dry red wine works well
- Preheat oven to 400 degrees.
- Empty brownie mix into a large bowl and add remaining ingredients.
- Blend everything together thoroughly until it resembles the photo in the lower left corner of the collage above.
- Using a small cookie scoop, divide batter into mini muffin tins that have been sprayed with cooking spray. Note: this recipe will make about 40 mini-muffins, so you’ll go through two sets of mini muffin pans twice
- Bake in pre-heated oven for 18 minutes, remove promptly and allow to cool while you scoop the remaining batter into the muffin tins for the second round of cooking.
- These muffins are delicious warm, room temp, or cool. They are fabulous for kids (the pumpkin packs a great punch of fiber) and have been a favorite in my family for years.