Ahh, simple. We’re all fans of “instant” recipes that taste amazing. Something you can whip up quickly but still has a wow factor. This is definitely one of those, courtesy of The 1825 Inn Bed and Breakfast Cookbook. Hubs and I stayed at the 1825 Inn, located near Hershey, Pennsylvania, last summer while my parents were so kind to keep the kids for a few nights at their place in Harrisburg so we could have a nice getaway at this B&B.
The lodgings were excellent, but one of the main reasons I booked this place was the food got rave reviews on Google. The owners at the time have since sold the 1825 Inn and now run the Mansion Farm Inn in Milton, Delaware. So, while I can’t necessarily vouch for the 1825 Inn anymore, if you find yourself in Milton, stay at the Mansion Farm Inn!
Our first breakfast was a bacon-egg nest, fresh fruit, and some incredible mini chocolate bread loaves. When David, one of the owners, came by to top up my coffee, he asked how I liked my breakfast. I was raving over the chocolate bread (possible also I was in a good mood since it was the first night I’d been able to sleep in in MONTHS), and he said, “Oh honey, it was the easiest thing. A box of devil’s food cake mix and a can of pumpkin. I think I threw some chocolate chips in this morning. That’s it!”
We had a great time in Hershey and thoroughly enjoyed staying at the 1825 Inn. We ended up buying the cookbook sold in the little gift shop as a souvenir of our getaway.
Oh, and I almost lost one of my favorite earrings there – a silver elephant pair I’d had for over 20 years from Bangladesh. I know things are just things, but I was pretty upset over the loss. We told Will and David about the earring before we left and they promised to look for it. About a week later, we get a call. They’d found it in the parking lot! I was so happy to have it back, and I will always be grateful to them for rescuing this relic of my past!
In the cookbook, this is a muffin recipe, but it can be made in mini loaf pans, too. I made these several times for small group or other gatherings, and they were a hit every time! I always opted for to throw in some chocolate chips, like David did, and omitted the additional spices.
Simple Chocolate Muffins (AKA Chocolate Pumpkin Muffins)
David says, “Easy, delicious, moist, and you don’t even taste the pumpkin. Sometimes we throw in a ripe banana.”
Ingredients
- 1 box Devil’s Food cake mix
- 1 15oz can of pumpkin
- 1 tsp pumpkin pie spice (optional, did not include)
- 1/2 cup chocolate chips (optional, not really optional)
Directions
- Preheat oven to 400 degrees, and prep muffin tins with nonstick cooking spray.
- Mix the cake mix and pumpkin thoroughly together. Fold in the chocolate chips.
- Fill muffin tins 1/2 full, and bake for 20 minutes. Cool for 10 minutes before removing from pan.
A Recipe to Repeat?
Yes! I’ve made them two or three times with great reviews.
