I had heard that they were going to "run-out" of pumpkin during the holidays, so when I did find it in the store, I bought several cans. Now, January, I still have a couple cans. Not to worry - I know what to do with it!
3/4 c. white sugar
1/4 c. vegetable oil
2 eggs
3/4 c. canned pumpkin
1/4 c. water
1 1/2 c. flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 c. semisweet chocolate chips (Really; more is not more here - too much chocolate and the muffins will not bake all the way through.)
1. Preheat oven to 400 degrees. Grease and flour muffin pan or use paper liners.
2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the dry ingredients. Add wet mixture and stir in chocolate chips.
3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 - 25 minutes. Top with cream cheese frosting (below) if desired.
Cream Cheese Frosting
(I halved this recipe and had just enough for the muffins above plus a little left over for dipping.)
1 pkg. cream cheese, softened
1 Tbsp. milk
1 tsp. vanilla
4 cups powdered sugar
Beat cream cheese, milk and vanilla in medium bowl on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and of spreading consistency. Frosts a 13x9 -inch cake or fills and frost two 8-9 inch layers. Refrigerate any remaining frosting. (16 servings.)
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