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The Best Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting

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Pumpkin Chocolate Chip Cupcakes

Pumpkin Chocolate Chip Cupcakes

There’s nothing likely whipping up a little quick bread (muffin, cupcake, bread, whatever) to satisfy the baking need. Mix the wet ingredients. Mix the dry ingredients. Put them together without overmixing, bake and voila! A sweet, sumptuous little treat in no time.

October = pumpkin for me, in case you didn’t know. Psst. There are like 40 pumpkin recipes in this blog. I’ve done pumpkin-chocolate chip cookies before, but never pumpkin chocolate chip muffins (or cupcakes as the case may be). Some people love the combo, and I am one of them. These are equally good with or without the icing, I think. So if you can’t be bothered with the icing, don’t be!

Pumpkin Chocolate Chip Cupcakes

 

The Best Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Yummy pumpkin chocolate chip cupcakes - perfect for a Halloween party.
Author:
Recipe type: Dessert
Serves: 18-20
Ingredients
  • 4 eggs
  • 1½ cups granulated sugar
  • ½ cup light brown sugar
  • 2 cups canned pure pumpkin
  • 1 tsp vanilla extract
  • 1 cup vegetable oil
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • pinch ground cloves
  • 1 tsp salt
  • 2 cups semi-sweet chocolate chips
  • For the frosting:
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
Instructions
  1. Preheat oven to 350˚F. Prepare muffin tins by either spraying them with cooking spray or lining them with paper liners.
  2. In a large mixing bowl, beat together the eggs, white sugar, brown sugar, pumpkin, vanilla extract, and vegetable oil. Set aside.
  3. In a medium bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. In three batches, add the flour to the wet ingredients and stir to incorporate. Don't overmix, but incorporate thoroughly.
  5. Fold in the chocolate chips. Fill muffin cups at least ¾ of the way full. I like to create a big muffin top, so I fill them almost all the way.
  6. Bake for 25 minutes or until golden brown on top and a knife inserted comes out clean. If you have to have two layers of tins in your oven, rotate them halfway through the cooking time for even baking.
  7. To make the icing:
  8. While the muffins are baking, you can make the icing. With an electric hand mixer, cream together the cream cheese, butter, vanilla and confectioner's sugar until completely smooth, Allow to chill if need be.
  9. To ice the cupcakes:
  10. Once the cupcakes come out of the oven, they will need to cool before you can ice them. Once they are cooled, you can fill a pastry bag with your icing and pipe it out into large concentric circles.

 

Pumpkin Chocolate Chip Cupcakes

Pumpkin Hazelnut Muffins

Pumpkin Hazelnut Muffins

Pumpkin Hazelnut Muffins

Day 8 of 31 days of pumpkin brings us to the pumpkin muffin: a true classic. This was the perfect recipe for me today because this week, it is my responsibility to bring the daily afternoon snack to my son’s kindergarten class. I can’t wait to drop these off tomorrow. Since they’re not iced and there aren’t any chocolate chips in them (although, chocolate chips would probably be great in these), I don’t feel too guilty when it comes to the children’s health meter. I hope they can’t tell!

The recipe worked just as I’d hoped. They are fluffy and moist and not overly sweet.
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