Drum-roll please.... Here's a pumpkin recipe as promised....TaaaaDaaah! Finally!! I didn't want to leave the month of October without a few pumpkin recipes to offer you so I'm glad I finally got one in today. These muffins were amazing. It's another one of my cake box experiments and I actually wasn't even sure if would turn out okay because I added so much puree. I was so happy when they turned out light and incredibly moist. The flavors of chocolate and pumpkin/banana were wonderful together. I had to call them muffin-cakes because they were soft and tender like a cake, but still had the full body feeling of a muffin. So I call that the best of both worlds. My daughter made me promise to make a batch very soon so I know I will definitely make this recipe again.
Ingredients:
1 box yellow cake mix
2 ripe medium bananas mashed
1 (15oz) can plain pumpkin puree
1 bag (2cups chocolate chips)
1 tsp cinnamon
1/4 tsp nutmeg
sliced almonds (optional)
Directions:
Mash bananas and pumpkin puree together. Mix in spices and cake
mix. Tip: Make sure cake mix has no lumps by sifting it first). Mix the cake mix and banana/pumpkin mixture until it forms a batter. The batter will be a bit stiff, but don't worry. Fold in chocolate chip cookies next.
Spray a muffin pan with cooking spray and top with sliced almonds. Bake in a preheated 350 degree oven for 20-25 minutes. Allow muffins to cool in pan. Makes 18 muffins. Enjoy.
Tip: I don't recommend using cupcake liners (unless they are aluminum). I did a few with the liners and the liners did stick to the muffin.
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mix. Tip: Make sure cake mix has no lumps by sifting it first). Mix the cake mix and banana/pumpkin mixture until it forms a batter. The batter will be a bit stiff, but don't worry. Fold in chocolate chip cookies next. 
