Recipe: Pumpkin Mini Chocolate Chip MuffinsPosted: October 22, 2012
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! 🙂