From the kitchen of: TCMGA - Dottie Stone

Mini Pumpkin & Chip Muffin With Cream Cheese Glaze

Quantity/Servings:

40

Ingredients:

1 3/4 cups flour 1 1/4 cups white sugar 1/4 cup butter 2 tbls oil 1 cup cooked or canned pumpkin 2 eggs 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp cinnamon 1/4 tsp  cloves 1/2 tsp salt

Preparation:

Cream together: 1/4 cup butter                         2 tbls oil 1 1/4 cups white sugar         2 eggs 1 cup cooked or canned pumpkin Mix together and stir in: 1 3/4 cups flour                      1/2 tsp salt 1/2 tsp baking soda              1/2 tsp cinnamon 1 tsp baking powder             1/4 tsp cloves Stir in: 1/3 cups miniature chocolate chips Drop tablespoonfuls into teflon mini muffin pans that have been sprayed to avoid sticking.

Bake:

350 degrees (15 minutes)

Cool slightly and remove to rack.  While warm, dip into cream cheese glaze. Can also be baked as a 9x5 loaf fro about an hour or 3 small loaves for about 40 minutes.

Serve with frosting (see below)

Serving Suggestion:

Cream Cheese Glaze

Ingredients:

2 tbls cream cheese 1 tbls butter 1 tbls cream 1/2 tsp vanilla extract 6 tbls powdered sugar

Preparation:

In small bowl, put: 2 tbls cream cheese 1 tbls butter Microwave to soften: Stir and add: 1 tbls cream 1/2 tsp vanilla extract Add about 6 tbls powdered sugar