Posted by Sara on Dec - 6 - 2013 under Breakfast / Brunch, Slide, Sweets

For the muffins:
1 cup dark brown sugar, packed
3 Tablespoons dark unsulphured molasses
1/4 cup sunflower oil
2 large eggs
1 cup pureed pumpkin, canned, fresh or frozen
1 teaspoon vanilla extract
3/4 cup plain yogurt
1 cup whole wheat flour
1 cup UNBLEACHED all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
3/4 cup mini chocolate chips
3/4 cup chopped pecans

For the frosting:
1/4 cup unsalted butter, softened
4 ounces cream cheese, softened
2 cups of powdered sugar
1 teaspoon vanilla extract

Cooking time: 40 Serving: 24 people

Pumpkin Pecan Chocolate Chip Muffins with Cream Cheese Frosting

Here is another answer for the question of What Do You Do With Leftover Pumpkin?



Preheat oven to 400 degrees F. Line a 12 cup muffin pan with liners. I like the ones that are unbleached. In a large bowl mix the brown sugar, molasses, oil and eggs until combined. Mix in the pumpkin and vanilla. In a medium bowl whisk together the flours, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Gradually add the flour mixture and yogurt alternately to the sugar mixture until until well combined. Fold in the chocolate chips and pecans. Spoon mixture into lined muffin tin and bake for about 20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool completely on a wire rack before icing.


In a large bowl, beat the butter until smooth and fluffy, add cream cheese and mix until well combined. Add the powdered sugar in 2 batches, mix in the vanilla extract. Pipe onto cool muffins.




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