Pumpkin season is in full swing and whether you are a die-hard pumpkin fanatic or are relatively indifferent about the big orange squash, these are two recipes you want to add to your must-make list for fall.
Bookmark this post now, because you will want to return here when it’s time to host a coffee date with friends or a holiday party for the kiddos. Both the muffins and cupcakes are great to make with your kids, who are sure to love every bite as much as (I hope) you do.
Even if you don’t have to feed a crowd or host a party, go ahead and make the full recipe. Because another thing I love about these treats is that they freeze very well. I learned this trick pre-kids (when I had even more time on my hands to bake) and maybe you know it already.
My husband doesn’t have much of a sweet tooth, so I’d end up with more baked goods lying around than I needed to be tempted with. So I would enjoy a couple, then freeze the rest of the batch – cookies, cakes, cupcakes, bread, etc.
Then, I could take my time eating them slowly, without worrying about them going bad. Reheat in the microwave and they’re just like new! You won’t be sorry when you can pull a little taste of fall right out of the freezer, even later in the winter or spring!
Up first: Pumpkin Chocolate Chip Muffins. These are super moist, have just the right amount of sweetness, and pair perfectly with a hot mug of coffee for breakfast or a snack. If you don’t have chocolate chips (whomp whomp), just skip them. Or, play around with other mix-ins such as cinnamon chips, chopped nuts (walnuts or pecans are best!), or even shredded coconut.
RECIPE: Pumpkin Chocolate Chip Muffins
Makes about 18 muffins
1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
3/4 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup coconut oil
1 15-ounce can pumpkin puree
1 cup dark chocolate chips
Powdered sugar for topping
2. In a large bowl, combine flours, salt, baking powder, baking soda, cinnamon, nutmeg, cloves, and sugars.
4. Pour batter into muffin cups, about 3/4 full.
5. Bake 26-28 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Remove from oven and let cool 10 minutes before removing from pan. Serve warm with butter.*Store extras at room temperature in an airtight container for up to 5 days.
Double Chocolate Pumpkin Cupcakes
RECIPE: Double Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting
Makes about 28 cupcakes
For the cake-
1 box chocolate cake mix
1 small box instant chocolate pudding
1/3 cup vegetable oil
1/2 cup almond milk (or other milk of choice)
4 large eggs
1/2 cup sour cream
1-15 ounce can pumpkin puree (save two tablespoons for the frosting)
2 cups semi-sweet chocolate chips
For the frosting-
1/2 cup (1 stick) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 tablespoons of canned pumpkin puree
1/4 teaspoon cinnamon
5 cups powdered sugar
2 tablespoons almond milk (or other milk of choice)
1. Preheat oven to 350 degrees. Line cupcake tin with paper or silicone liners and set aside.
2. In a stand mixer, combine all cake ingredients except the chocolate chips. Beat on medium speed until well blended, stopping to scrape down sides as needed. Be careful not to over-mix. Fold in chocolate chips and stir until evenly distributed. Spoon batter into the cupcake tin, filling each liner about 3/4 full. Bake 18-20 minutes. Remove from heat and cool completely before frosting.
3. For the frosting, add butter, cream cheese, pumpkin and cinnamon in a stand mixer. Beat on medium-high speed until light and creamy. Slowly add powdered sugar, about one cup at a time until you reach desired thickness. Add milk and mix until completely smooth. Frost and sprinkle cupcakes as desired!
*Very important to wait until cupcakes are completely cooled to frost, otherwise the frosting will melt and slide right off.