My oldest said these were the best “cupcakes” he had EVER eaten…
1 cup canned pumpkin puree
1/2 cup yellow squash puree (baby food)
1/2 cup firmly packed brown sugar
1/2 cup water
1/3 cup canola oil
1 tsp vanilla extract
2 1/4 cup flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup semisweet chocolate chips
8 oz. cream cheese
1/3 cup pure maple syrup
2 tsp vanilla extract
Preheat oven to 350 degrees.
Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
Put the pumpkin and squash in a large mixing bowl. Add the brown sugar, water, oil and vanilla and beat until well blended.
Next add the flour, baking soda, salt and chocolate chips and mix thoroughly.
Divide the batter among the muffin cups and bake 20-25 minutes.
For the frosting, beat the cream cheese, maple syrup and vanilla together. Spread the frosting over the COOLED muffins.
Did I change anything? I was going to make these without the frosting just to cut down on the sugar, but these really do need the frosting. That said, the consistency of the frosting I made was kind of off. My oldest said it looked like cottage cheese, but that didn’t stop him from eating it all up. 🙂 I think maybe I should have spent the money on name brand cream cheese, maybe that would have helped with the consistency issues.