(Mostly) Food Storage Recipe - Pumpkin Chocolate Chip Muffins with Cream Cheese Topping

Sunday, October 27, 2013

Having pre-made muffin mix around is becoming dangerous to my waist-line...  ;)

Pumpkin Chocolate Chip Muffins with Cream Cheese Topping

3 eggs (or use 3 Tbsp egg powder and 6 Tbsp water)
3 tsp vanilla
2 cups water
3/4 cup vegetable or canola oil
5 1/2 cups Universal Muffin Mix
2 cups pumpkin puree
1 Tbsp pumpkin pie spice
3 cups mini chocolate chips

Preheat oven to 400 degrees.  Beat eggs in bowl; add vanilla, water and oil.  Add dry muffin mix and stir to combine.  Then gently stir in pumpkin, pie spice and chocolate chips - mix just until combined.  Fill muffin tin that has been sprayed with non-stick spray.  (I use a 2oz disher/scoop, it is the perfect size.) In separate bowl, beat together the following:

2 (8oz) pkg cream cheese
2 eggs
1/2 sugar

Drop cream cheese topping by rounded tablespoon on top of each muffin.

Bake 18-20 minutes.

Makes 2 dozen large (and incredibly tasty) muffins.  Nothing says fall quite like pumpkin and chocolate chips!

Okay, so the topping part isn't necessarily food storage, because of the cream cheese and fresh eggs, but these are still good WITHOUT the topping, and that part IS all from food storage!  ;)

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