I love the fall. Great sports, changing leaves, cool weather (in theory – not here), and delicious food. Mike and I have gone a little crazy over all the limited time pumpkin and spiced apple items at our local stores. But that’s okay, because it’s sweater weather (in theory – not here) and sweaters are great at covering a few extra pounds. When Mike drove up to the Bay Area for the Giants’ game a couple of weeks ago, I sent him with a fresh loaf of chocolate chip pumpkin bread. He ate the ENTIRE THING during the six-hour drive. The stuff is good, you guys. We’re having a Halloween party in a few weeks and I want to serve chocolate chip pumpkin bread, but I thought making them into muffins was more “party.” I obviously had to have a test run to make sure they were still delicious in muffin form. Obviously.
To make the chocolate chip pumpkin batter, you can follow the recipe from my original pumpkin bread post – all the ingredients and measurements are the same.
Put cupcake liners in your muffin tins. Fill each cup about 2/3 full. Bake at 400° for 18-20 minutes (this is different from the pumpkin loaves, which bake at 350° for at least an hour). Do you see how red my face and chest are? That’s because I thought making muffins on a 90 degree day was a good idea. Welcome to October in LA.
Making them into muffins was the greatest idea ever because they are done in a fraction of the time.
In the spirit of diabetes the season, I frosted some of them with cream cheese frosting. SO GOOD. I think for the party I may use a pastry gun to inject frosting into the middle. I take my muffins and parties seriously.
Annie was like, “ZOMG CUPCAKES!”
Mike took the world’s biggest bite, while Annie chose to merely lick the frosting off the top.
She was too busy licking her fingers to give a proper thumbs up….
…but she came around to eating the muffin eventually. And then asked for another one!
The recipe makes thirty-six muffins. If you make them for a party Mike is invited to, you need to make thirty-six muffins just for him. What I’m saying is, he likes them.
Enjoy!
Daisy says:
Yum! I’d like nothing more than to fly out there and have a pumpkin chocolate chip bread throwdown with you. Annie & Mike as the judges!
TamaraL says:
I absolutely LOVE your pumpkin bread recipe…it has become a favorite around here! Will def try it in muffin size!
KaraB says:
I’m not a big pumpkin fan, but I have to admit, those look delicious!
Kay says:
These look yummy!! Question: do you use the pumpkin without the spices already in or the one with the spices?
Kay
Heather says:
Without! Just use regular pumpkin puree.
MissyK says:
MMmmm! Those look wonderful.
Brooke says:
If you want to make filled cupcakes, you may want to also look into a cupcake corer:
http://www.williams-sonoma.com/products/cuisipro-cupcake-corer/?pkey=cbaking-pastry-tools-bakeware
Lee Cockrum says:
Okay, the muffins look great and all, but what I am really noticing is Annie’s hair?! It looks very smooth, and almost like it is shoulder length?!
Lauriesl says:
Yum-o-la! Definitely trying these! Is the cream cheese frosting from the store or is it from scratch? If it’s homemade, do you kind posting the recipe, please?
Heather says:
I used store-bought!
Stacy says:
Thanks Heather! Just finished making these and they are delish! Doubled the recipe since my hubby and 2 kids are like having 3 Mikes! They all LOVE pumpkin bread, so I knew these would be a hit. I don’t know why I’ve never thought of doing muffins before. Love that they are a fraction of the time! Stocked up on pumpkin so I’ll be able to make these on demand….which I’m sure will be as soon as these are gone! Fall has officially began! Thanks again!
AmazingGreis says:
Now I really want pumpkin bread muffins! *sigh*
Will definitely be trying this recipe!