I know pumpkin season in short-lived, but I find a can of pumpkin puree in my cupboard at random times in the year and whip up a batch of these muffins and trust me, no one complains. Pumpkin really does need a much longer season.
The best part of these is that you can use the same recipe for a few different things. You can omit the chocolate chips and make a cream cheese frosting and top these with that instead. It will be more dense than your typical cupcake, but these are amazing with frosting. Need a treat for your kid’s school and you want those with allergies to be included? Use this recipe, omit the chocolate chips, add any white frosting you’d like, and top with a holiday candy. I made these and put candy corn pumpkins on top of white frosting and they were a hit for a Halloween party where I knew a few people joining couldn’t have gluten, dairy, or both. Not only that, there were compliments from those who can eat all the gluten and dairy they’d like.
Give these a try and let me know if you use them for anything fun or if you adjust the toppings!