Say whaaaa?! So easy, but so tasty. Not super redeeming, but hey, there still decently healthy and we’re all in a pinch sometimes-right?!
I’m about to blow your mind with these. Or at least I think I am. Again, this recipe came about pretty randomly after me tinkering around in the kitchen for hours, but it was fun. And the kids and I ate them ALL. I’m starting to notice an “we ate the whole batch” theme to this blog. Oh well. Not too upset about it.
These are so easy, I had to put fancy papers on there, just so that it looked like they were harder… cheating, I know. But we’re all in a pinch sometimes right?!
And this chocolate frosting made out of sweet taters is a game changer. You would NOT KNOW if I brought these to a party unless I told you. I promise.
For this, all you need is:
1 can canned pumpkin (NOT pumpkin pie filling!!!!!)
1 c milk of choice
1 large sweet potato, preferably freshly baked, but definitely warm
Preheat oven to 350*. Mix the first 3 ingredients until it resembles muffin batter. Fill muffin cups 2/3 full. Bake for about 30 minutes or so.
While those are baking, whip out the ol’ food processor. Put the sweet tater in that and pulse. Add your chocolate chips process it (is that the right verb for that?!?!…) until the mixture resembles frosting. Feel free to adjust your sweet potato/chocolate ratio to accommodate your palate/flavor profile. I use bittersweet chocolate because I love a not-to-sweet, rich chocolate frosting, but I use milk chocolate chips for the kiddos. Allow it to cool a bit before spooning it into a piping/plastic bag.
By now your muffins should be done! Go ahead and try one to see if you like the consistency. Sometimes they’re still a little gooey in the middle and need a few more minutes.
Let the muffins cool completely. Frost and enjoy! You could even have these for breakfast and not really be cheating!