Bake: 20 min
Yields: 12 muffins
1 Foodstirs Organic Chocolate Chippy Pumpkin Bread Mix
½ cup oil
2/3 cup milk
8 oz semi sweet chocolate chips
1 cup heavy cream
1 Tbsp butter, room temperature
Preheat oven to 350 degrees and line a muffin pan with cupcake liners. In a large bowl, whisk eggs until blended. Whisk in milk and oil, then add pumpkin bread mix and stir until smooth.
Scoop batter into cupcake liners, filling each 2/3 full. Bake 18-20 minutes, until golden and cooked through. Remove from oven and cool 5 minutes in pan before removing to a wire rack to cool completely.
Place chocolate chips into a heatproof bowl; set aside. Pour heavy cream into a small saucepan and bring to a simmer over medium heat. Pour over chocolate chips and let stand until chocolate has melted, about 4 minutes. Add butter and stir until smooth. Drizzle chocolate mixture over cooled muffins. Enjoy immediately!