Thursday, September 27, 2012

Homemade mini pumpkin muffins- class treat!

I made mini pumpkin chocolate chip muffins for Ocoee's daycare class tomorrow. Since her birthday is on a Sunday these little treats will be a tasty way to celebrate with her friends at Tundra Tykes.

The recipes I used is below. I made 26 mini muffins that I topped with a homemade cream cheese icing (recipe below also). I divided the batter in half and used part for the mini muffins and part for a muffin loaf to snack on at home. There are only 7 kiddos in Ocoee's class so 26 mini will be more than enough.

So many things to celebrate. Hubby gets back from Portland tonight, grandma arrives from Nebraska tomorrow and the big party is on Sunday. I hope bug enjoys all the festivity.

All ingredient below I used were organic. I am sorta getting the hang of this baking thing!!


Pumpkin Chip Muffins

24 Servings, Prep Time: 10 Minutes, Cook Time: 20 Minutes


4 eggs
2 cups white sugar
1 (15 ounce) can pumpkin
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 12 cup muffin pans, or line with paper baking cups.
Beat the eggs in a large bowl, and mix in the sugar, pumpkin and oil.
In a medium bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans.
Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.

Cream cheese icing

1 8 ounce package of cream cheese soften

1/2 cup bitter soften

1 1/4 cup powder sugar (sift to remove lumps)

1 teaspoon of vanilla extract

Beat butter and cream cheese until smooth, add sugar a little at a time, add vanilla. Beat until smooth. Spoon into piping bag, toss in fridge until muffins cool and the pipe on to muffins. Has a great tart, creamy flavor. Add more sugar if you like but since it was for kids I dialed back a bit on the sugar.

Nutritional Information

Servings Per Recipe: 24
Amount Per Serving
Calories: 327

Fat: 18.9g
Cholesterol: 35.2mg
Sodium: 246.0mg
Carbohydrates: 39.0g
Protein: 3.6g
Dietary Fiber: 2.0g

No comments:

Post a Comment