Pumpkin Chocolate Chip Muffins with Cream Cheese FrostingDecember 13th, 2009 | Posted by in Chocolate | Desserts | Snacks | Vegetarian
Butter-free muffins! Until you get to the frosting, which is of course optional. These muffins are a hit at the party every time. Makes roughly 24 muffins.
Total time: 60 minutes
- 1 Â½ cups granulated sugar
- Â½ cup vegetable oil
- 4 eggs
- 1 3/4 cups pumpkin puree
- Â½ cups water
- 3 cups flour
- 1 Â½ teaspoon baking powder
- 1 teaspoon baking soda
- Â½ teaspoon ground nutmeg
- Â½ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- Â½ teaspoon salt
- 1/8 teaspoon vanilla powder (or Â½ teaspoon vanilla extract)
- 2 cups semisweet chocolate chips
Ingredients for frosting
- 1 stick of butter, softened
- 4 oz. cream cheese, softened
- 2 cups powdered sugar
- Preheat oven to 400ÂºF.
- In a large mixing bowl, mix the sugar, oil, and eggs. Add pumpkin puree and watter, and mix well.
- In a separate mixing bowl, combine all the dry ingredients (except the chocolate chips), and mix well with a fork.
- While using a hand-mixer on low speed, slowly add the dry ingredients to the batter. Increase speed gradually until your batter becomes smooth. Use a spatula to scrape the sides occasionally.
- Fold in the chocolate chips.
- Grease a muffin-pan with butter or shortening or line with paper. With a spoon, drop in the batter filling each cup about 2/3-full.
- Bake in the oven for 20-25 minutes, until golden brown. The muffins are done when you can insert a toothpick into the center of the muffin and pull it out without any crumbs sticking to the toothpick.
Making the frosting
- In a medium-size mixing bowl, beat together the butter and cream cheese with an electric mixer.
- Add the powdered sugar a cup at a time, and beat under low speed until the sugar is mixed in. Then blend on high speed to make your frosting fluffy.
- To make pumpkin puree from scratch all you need is one small sugar pumpkin and a hand-blender! Cut the pumpkin in half and scrape out the seeds. Cut the pumpkin into 2-inch wedges and place them in a large microwavable bowl. Cover and microwave on high for 15-20 minutes. Remove the pumpkin flesh from the rinds which should peel off easily, though be careful not to burn yourself. Use the hand-blender to puree the pumpkin – and you’re done!
- If you like your muffins moist, then this recipe should work for you. If you want it more moist, add more pumpkin puree. If you like it dense, then use 1 Â½ cup of pumpkin puree instead.
- Want your muffins to taste ultra delicious? Use fresh ground cinnamon and nutmeg to give them that extra punch in flavor.