Pumpkin Spice Chocolate Muffins with Maple Cream Cheese Icing

makes 15 muffins

2 cups all purpose flour

1/2 tsp salt

1/2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground cloves

1 cup granulated sugar

1/2 cup brown sugar

2 large eggs

3/4 cup oil

1 - 15 oz can pumpkin puree

1 cup semi-sweet chocolate chips

2 - 8 oz packs of cream cheese, room temperature

1 stick (1/2 cup) unsalted butter, room temperature

1 cup powdered sugar

2 tbsp maple syrup

Preheat the oven to 350 ºF.

Line a muffin pan with 15 muffin cups.

In a large bowl combine the flour, salt, baking powder,

baking soda, cinnamon, nutmeg, cloves and both sugars.

In a separate bowl combine the eggs, oil, and pumpkin puree.

Add the wet to the dry and combine. Stir in the chocolate chips.

Fill the muffin cups 3/4 full.

Place the muffin pan into the oven and bake for 30 minutes. Remove and let cool on a wire wrack. 

In a large bowl add the cream cheese, butter, icing sugar, and maple syrup. With a stand mixer or hand mixer, beat until light and fluffy. 

Ice the muffins. Store in the fridge for 4 days.