Halloween Pumpkin Choc Chip Muffins

Muffins

• ¾ cup flour
• ¾ cup wholemeal flour
• 2 teaspoons mixed spice
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 100g CADBURY Milk Chocolate Baking Chips
• ¼ cup brown sugar
• 125g PHILADELPHIA Light Spreadable Cream Cheese
• ¼ cup vegetable oil
• 1 egg
• 440g can crushed pineapple in juice, drained
• 1 cup finely grated pumpkin

Frosting

• 250g PHILADELPHIA Frosting Cream Cheese with a hint of Lemon Flavour
• Orange food colouring

Serving Suggestion

• Chocolate decorations

1. SIFT the flours, spice, baking powder and bicarbonate of soda into alarge bowl, and return the husks to the bowl. Stir through the chocolate chips and sugar then make a well in the centre.
2. COMBINE the PHILLY, oil, egg, pineapple and pumpkin then stir into the dry ingredients until just combined. Spoon into 12 x ⅓ cup capacity paper lined muffin pans.
3. BAKE in a moderate oven 180°C for 20 minutes or until cooked when tested. Stand for 5 minutes before turning out onto a wire rack. Cool.
4. COMBINE PHILLY Frosting with orange food colouring until desired shade is achieved. Spread on the muffins and decorate as desired. 

Tip: For a twist on this recipe, you may omit the chocolate chips.

Chocolate Decorations

• Bats, spider webs, spooky messages. Which decorations will you pipe using CADBURY Dark Chocolate Melts?