Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins are not only adorable, they are super delicious! And the Cream Cheese on top is a real treat!

Prep Time 10

Bake / Cook Time 15

Total Time 25

Equipment

Pastry Bag and 4 Tips

Pastry Stand

Ingredients

CREAM CHEESE FROSTING

▢ 5 1/2 oz (155 g) cream cheese (Softened | At Room Temperature | Philadelphia)
▢ 1/4 tsp (1.25 g) vanilla bean paste
▢ 2/3 cup (80 g) powdered sugar
▢ 3/4 tsp (3.75 g) milk

Instructions

Place your Cannelé Flexipat® Tray on the top of your medium perforated baking sheet. Set aside.
Preheat oven to 350F/180C.

PUMPKIN CHOCOLATE CHIPS MUFFINS

In a mixing bowl, whisk together the eggs, pumpkin purée, light brown sugar, vegetable oil and vanilla bean paste together. Combine the all-purpose flour, baking powder, cinnamon and sea salt. Fold in the dark chocolate chips.
Transfer your batter to your Piping bag. Pipe your batter into your Flexipat®.

BAKE!

Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your Muffins from 12min). It is ready when the toothpick inserted comes out clean.
Once your Pumpkin Chocolate Chip Muffins are out of the oven, let them cool down completely in the mold. Then, Unmold onto your service platter.
While your Muffins are cooling down, prepare your Cream Cheese Frosting.

CREAM CHEESE FROSTING

In a mixing bowl, beat the Cream Cheese first. Then, add the powdered sugar, vanilla bean paste and a 1/4 tsp of milk at a time. Beat until you find the desired consistency.
Pipe your frosting onto your muffins, and decorate as you wish. Enjoy & Bon Appétit!

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Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com