These muffins are light, fluffy and taste incredible. The best part is that they are pretty darn healthy! While they still have flour and some sugar, we have substituted the oil, milk and eggs for only egg whites, a can of pumpkin and some water. The whole recipe takes minutes to whip up and bake. Giving you a great breakfast for on the go or those busy crazy mornings. You can freeze half the batch for later weeks if desired.
a long time ago I bought this muffin tin for LARGE muffins. Its my favorite. I saw a Food Network special on a cupcake shop with the best red velvet cupcakes…and they weren’t no average sized cupcake- no- they were LARGE and in charge! So when I saw this tin I grabbed it without thinking twice. It’s so fun for birthdays and any other sort of excuse one may need to make a cupcake.
It’s perfect for kids. They will never know they are eating a squash for breakfast :) I serve the muffin with eggs, or a side of fruit and send them off to school!
- 2 egg whites
- 2/3 Cup water
- 1 Chocolate Cake mix
- 1 small can pumpkin
- optional: chocolate chips
- Mix all ingredients
- Fill in cupcake tin and bake.
- I followed the cake box directions for baking. 350 for about 15 minutes