From Our Best Bites
Makes 2 dozen
1 Spice cake mix (I used Betty Crocker)
1 15 ounce can pumpkin
1 cup sour cream
1/4 cup vegetable oil
3 eggs
1 teaspoon vanilla
1 12 ounce package chocolate chips
Streusel Topping
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon pumpkin pie spice
3 tablespoons butter
Ignore the cake box directions. Preheat oven to 350o F. Line 2 twelve-cup muffin tins* with cupcake liners and set aside.
In a large bowl, combine cake mix, pumpkin, sour cream, oil, eggs and vanilla. Mix on low for 30 seconds, then beat on medium speed for 2-3 minutes more, until mixture is smooth. Stir in chocolate chips.
Divide the batter evenly into the cupcake liners. Whisk together the flour, sugar and pumpkin pie spice. Using two knives, a pastry cutter or your fingers, cut or smush together the butter until it resembles coarse crumbs. Sprinkle the topping over the batter. Bake the muffins for 20-30 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.
*Because I always make my muffins larger, I was able to make about 16 muffins using a heaping 1/4 cup of batter for each muffin. These also took about 40 minutes to cook.
- Recipe courtesy of Cathy Pollak