Pumpkin is inarguably the most recognized flavor that escorts the welcome of my favorite season, autumn. I am not one of those “pumpkin everything” people. Pumpkin definitely has its time and place for me and it is in these muffin tops.
This recipe was originally a mistake gone completely right! It was not the results I was expecting but was still delicious none the less. These supposed-to-be cookies turned out to be more like muffin tops, and honestly, I’m 100% okay with that. Some mistakes are meant to happen, in love, life, and cooking.
Ever since this happy, lucky day I have been making these for friends, gatherings, dinners and events. They’re usually the first thing cleared from the table which is alright by me!
What You’ll Need:
1 spice cake mix
1/3 cup oil
1/2 cup butterscotch chips
For the icing:
1 cup powdered sugar
2 Tbsp. cold milk
2 Tbsp. cream cheese
*dairy free option:
1 cup powdered sugar
1 Tbsp. cold water
1/8 tsp. vanilla extract
The How To:
Preheat your oven to 350F and line a tray (or two) with parchment paper. Set aside.
In a large mixing bowl whisk the eggs and milk together. Once fully combined add the spice cake mix until combined. Stir in the chocolate chips.
With a large table spoon (for eating) or a tablespoon (for measuring) scoop the mixture into rounded tablespoons right into the prepared pans, 2 inches apart.
Bake them for About 10 minutes or until the muffin tops have springy sponginess to the touch. Remove from oven and let cool on the pan for 5-10 minutes before transferring to a cooling rack to cool completely before icing. Don’t throw away your parchment paper!
While the muffin tops are cooking make the icing. Combine the milk and cream cheese with a whisk until creamy. Add in the powdered sugar and continue to beat until fully combined. Set aside. *If making the day before, store. in the fridge. Set it out day of, an hour before use to soften.
*dairy-free: mix all of the ingredients together until fully combined with a whisk and set aside.
Place the used parchment underneath your cooking rack with the muffin tips still on top. Fill a corner of a ziplock bag (or an icing bag) and snip off a tiny tip. Twist the bag at the top of the icing to pipe and beautifully drizzle the icing over the tops of the muffin tops. Let the icing set unless you’re like me, eat 2-3 right away!
Can be stored air tight in the fridge for 3-4 days, but I doubt they’ll last that long!
A perfect fall accompaniment to hot coffee, fires, insulated socks, and of course friends. Even if you live in Texas and autumn entails temperatures in the 80s and only one leaf color: green.
Food well shared is food well eaten.