1 can pumpkin puree 1 bag of Bob’s Mill Gluten Free Chocolate Cake Mix 1/2 cup oil mix and scoop with melon scoop into mini muffin molds bake at 350 for 24 min enjoy by melting your favorite chocolate (I like ‘green and blacks’ 1, 70% and 1, 85%) That process is called Bain Marie. It’s a French word for water bath. Grab yourself a stainless steel bowl and place it over a pot of slow boiling water. Place the chocolate in broken bits and melt away. Top with whatever berry is fresh and good!