Mini Pumpkin Chocolate Chip Muffins with Salted Caramel Cream Cheese Glaze

Pumpkin Fest continues!  These chocolate chip pumpkin muffins are delicious and moist on their own; add a salted caramel cream cheese glaze and your talking turkey!  In my never ending quest to create yummy and original breakfast items, I combined a whole lot things in my pantry and refrigerator to create these glorious, petite muffins.

There are so many flavors exploding in your mouth when you eat these.  First you taste the creamy caramel glaze that leaves a hint of kosher salt on your lips.  Then the moist dark orange muffins, dotted with sweet chocolate chips and a hint of spice hits the palate.  This mini muffin is literally gone in two bites, which makes popping them like doughnut holes, very dangerous.  However, I highly recommend it.

On another note I am sooooo excited that I am now part of the Blogher Food Publishing Network!  I have longed for that black and green symbol to appear in the right sidebar of my blog for a long time. 

When I started food blogging I wasn’t all that serious about it. I used a click and shoot camera and a really basic blogger template.  In retrospect, it was kind of ugly.  Then I had a wonderful friend offer to upgrade the design of the site – what a difference!  Then I got a Nikkon DSLR camera. Then I learned how to use it correctly and finally, I bought a 50mm lens that transformed my pics into everything I ever dreamed of.

I was finally ready for Blogher and couldn’t be more proud to be a part of this awesome community.

Mini Pumpkin Chocolate Chip Muffins 
with Salted Caramel Cream Cheese Glaze

*Recipe notes - this makes a nice think batter. I used a small cookie scoop to create domed tops. As well, since this glaze has no powdered sugar it remains fairly soft and creamy.  Add powdered sugar for a glaze that sets fully.

Prep Time: 20 minutes
Bake Time: 20 minutes
Yield: 36 muffins
Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup packed brown sugar
• 1/4 cup vegetable oil
• 1 can (15 ounces) pumpkin 
• 2 large eggs, lightly beaten
• 1 cup mini semi-sweet chocolate chips

Glaze:

• 1/4 cup caramel sauce
• 1/4 cup cream cheese icing
• 3 tablespoons cream cheese
• Kosher salt

Cooking Directions

1. Pre-heat oven to 350 degrees F. and grease muffin pan. Add first 5 ingredients to a medium bowl and mix until thoroughly combined.
2. In another medium bowl mix sugar and oil. Add pumpkin and eggs and mix well. Gradually add flour mixture into pumpkin mixture until just combined. Fold in chocolate chips.
3. Fill prepared muffin pan to top edge.
4. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack.
5. While muffins are cooling, combine caramel sauce, frosting and cream cheese in a medium pot. Heat on low until the ingredients have completely melted and are combined. Let cool for a few minutes, until glaze has thickened up. Drizzle glaze on muffins and top with a pinch of kosher salt.