Recipe: Pumpkin Mini Chocolate Chip Muffins

In the Valley of the Sun most ovens remain on hiatus from early June until late October.  There is just so much heat outside and such an effort and cost to keep the inside cooled down that you just don’t want to add more burden. But when the temperatures start dipping…..into the 80’s…all constraints are off as I take  my inner New England self and try to see, feel, and taste, my favorite season: Autumn!  Of course it helps when your sister sends you a beautiful photo from her driveway…..really?????
Anyway, I whipped up these yummy Pumpkin Mini Chocolate Chip Muffins…..easy, quick and a small taste of Autumn!

1 pkg 18.25 oz Spice Cake Mix

1 15 oz can 100% pure pumpkin

3 Large Eggs

1/3 cup vegetable oil

1/3 cup water

1 teaspoon of cinnamon

½ teaspoon of pumpkin spice

1 cup of the mini semi sweet chocolate chips

In a large bowl stir the pumpkin, spices and cake mix together until well blended.  Beat in the eggs, oil and water for 2 mins.  Stir in the chocolate chips.  Use cupcake liners or spray bottom and sides of muffin tin.  Pre-heat oven to 350’ and bake for approx. 20 mins or until a toothpick inserted into the center comes out clean.  Cool in pans for 10 mins.

Top with cream cheese frosting if desired but not necessary.  Muffins are sweet and moist on their own. Note: If baking ahead for company (like I do) put more than one out for husband so he doesn’t feel cheated and hide the rest in the freezer! 🙂

Next on the Autumn list….tackling the box of apples from Utah!  YUM!
Image
(The driveway picture)

Image

Advertisements


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s