Not only do I like to have a stash of go-to meals, I like to have a stash of "extras". I mentioned some of these extras (milk, butter, shredded cheese, chopped onion) in my last post. Another extra I like to have in the freeezer (and especially during the holiday season) is these chocolate chip pumpkin muffins.
They are perfect for when you have to bring an item for a school party or a ladies' gathering or a work party (and the last thing you have time for is making up something handmade). They are perfect when it snows and the neighborhood comes inside your house for hot chocolate and a snack. They are perfect when friends stop by to wish you a Merry Chirstmas and you want to have them in for a visit. They are even perfect when you forgot a gift and have no time for last minute shopping. And then they are just perfect for breakfast or an after school snack or dessert. These are the muffins I always serve at my Meal Planning and Freezer Cooking class.
And another thing that makes them perfect is you only need 3 ingredients to make these yummy chocolate chip pumpkin muffins. I always make sure these 3 ingredients are in my pantry. I stock up on pumpkin during October and November; that is when you can get the best deals (about 99¢ a regular can like below or $1.79 for the large).
And one more thing that makes these muffins perfect is that they freeze beautifully.
Ingredients for 3.5 dozen mini muffins: box of Spice Cake mix, 15 oz can of Pumpkin, 1 cup of mini chocolate chips
Mix all the ingredients in a bowl. I usually double the recipe because these are so good. Also you don't have to measure the chocolate chips; a bag is 2 cups. So I use 2 boxes of cake mix, a bag of mini chocolate chips (use the mini ones; the large ones sink to the bottom of the muffins), and 2 (15 oz) cans of pumpkin or 1 large can (29 oz). Doubling the ingredients will make 7 dozen. You mix and mix these 3 ingredients until there is no white cake mix showing. This will take some muscle.
Then spoon the mixture into a mini muffin pan. I spray the muffin pan with Pam first.
Bake at 350 for 13 minutes (that is my oven, of course test to make sure they are done and not gooey). Here thet are getting ready to go in the oven:
Now if you have any muffins leftover, you can freeze these. That is why I lik edoubling the recipe. It ensures I have some leftover. Let the muffins cool completely. And then put them in a freezer safe tupperware. I use the large rectangle Ziploc containers because I can fit 36 muffins in there perfectly. I put 18 muffins in, put a piece of wax paper on top of that bottom layer, and then put another 18 muffins. And make sure you seal the container very tightly. Freezer burn happens when oxygen gets to your frozen food. So the less oxygen you allow in the package, the less chance of freezer burn. Muffins are good for upto 3 months in the freezer.
These muffins are good right out of the freezer so my kids tell me. But I guess the "right" thing to do is let them defrost on a plate That is what I do when I have company over. Since they are mini muffins, they take only about 20 minutes to defrost.
Now. . I would recommend that you make a single batch of these muffins first and try them out. Make sure you love them like we do. You do not want to make 7 dozen muffins and put them in the freezer to discover you do not like them. That is actually Rule #1 when it comes to Freezer Cooking: Try the Recipes First!! Never make more than one of something until you know for sure it is a "winner." I have learned this rule the hard way.
This is Day 4 of my Blog Series: Freezer Cooking: The EASY Way. For Days 1-3, click here. And make sure you come back all this week for Days 5-8. I will be posting Tues-Fri of this week to make a full 8 days of Freezer Cooking:The EASY Way posts. Perfect for the busy days ahead.
I am sharing this at some of my favorite linky parties: Cornerstone Confessions' Titus 2 Tuesdays and Beauty and Bedlam's Tasty Tuesday