I am so excited to have a fully functioning sewer system. This means that I can now go back to testing recipes, which also involves dirtying every dish in the house, and I can wash the dishes in the sink, not the backyard. Which is a good thing, because I exploded the kitchen testing these pumpkin muffins. The combination of excitement and the supermoon/harvest moon (now they're saying that we will be able to see the Northern Lights!!!) I'm a little crazier than normal, which also means clumsy, which means that while I was in the kitchen preparing these muffins I had literally exploded a pumpkin all over the walls and blew up the cream cheese icing onto the ceiling. It was a disaster, but the muffins turned out fantastic, and that's all that matters in the end.
This recipe has been tested and tweaked a few times over the years, and each year I can't decide on whether I am calling it a cupcake or a muffin. Brent thinks that it is a cupcake because it has icing. I agree, but I also feel that its much more like a muffin in taste and texture. I went with muffin, because it felt right. They are full of smooth soft pumpkin and all the festive spices: cinnamon, nutmeg, and cloves. I added dark chocolate to the mix, and topped them with a cream cheese icing and a sprinkle of cinnamon because in my head that sounded amazing, and in reality it was even better. Oh lawd, let the pumpkin season begin.
PUMPKIN SPICE CHOCOLATE MUFFINS WITH CREAM CHEESE ICING
makes 15 muffins
2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
3/4 cup oil
1 - 15 oz can pumpkin puree
1 cup semi-sweet chocolate chips
2 - 8 oz packs of cream cheese, room temperature
1 stick (1/2 cup ) unsalted butter, room temperature
1 cup powdered sugar
2 tbsp maple syrup
Preheat the oven to 350 ºF.
Line a muffin pan with 15 muffin cups.
In a large bowl combine the flour, salt, baking powder,
baking soda, cinnamon, nutmeg, cloves and both sugars.
In a separate bowl combine the eggs, oil, and pumpkin puree.
Add the wet to the dry and combine. Stir in the chocolate chips.
Fill the muffin cups 3/4 full.
Place the muffin pan into the oven and bake for 30 minutes. Remove and let cool on a wire wrack.
In a large bowl add the cream cheese, butter, icing sugar, and maple syrup. With a stand mixer or hand mixer, beat until light and fluffy.
Ice the muffins. Store in the fridge for 4 days.