Let me start by saying, whoever baked pumpkins for hours, pureed them, drained them, mixed them into a cake mix and then baked again, wow, impressive (or just plain Crazy?!!).
Next time my friends, I will buy the pumpkin in the can at the store..
This recipe was worth it though.
Almond Chocolate Chip Pumpkin Muffins (Bundt)
(This has a sweet amaretto almond chocolate flavor with the moistness and barely there hint of the pumpkin)
1 box Almond Poppyseed Muffin Mix (less the poppyseeds)
2 cups Pureed fresh Drained Pumpkin pulpy consistency (keep some of the water from draining) or 16oz Canned Pumpkin
¼ C Water or Pumpkin water (drained from the pumpkin puree)
½ tsp Ground Cloves
½ tsp Cinnamon
½ tsp Nutmeg
½ tsp Pumpkin Pie Spice
½ tsp Ground Ginger
1 Tblsp Baking Soda
1 Cup Flour
1/4 Cup unsweetened Cocoa
1/4 Cup Stevia Sweetener or ½ cup sugar
12 oz Mini Chocolate Chips
Mix ALL Dry ingredients, Almond Poppyseed mix (do not use the poppyseeds) , Cocoa,
Flour, Sugar spices, soda, flour. Make a well in the center and using a mixer mix in wet ingredients until well mixed,
fold in with spoon or spatula the mini chocolate chips
Bake in 10 inch prepared (oil/floured lightly) Bundt for 45 min 350 or until toothpick is clean.
Ensure cake is completely cooled before edging around with knife to separate and invert on plate.
Can use muffin pans as well 30-35 min 350 or until toothpick comes clean.
For my Bundt I used Stevia sweetener and fresh pumpkin, but you can substitute. J
You can use Yellow cake mix and add 1 Tsp almond flavoring or Almaretto, or just yellow cake mix for more of a pumpkin flavor)
You can also use grated zucchini in place of the pumpkin as a variation.