Our Best Bites Cupcake Frosting

Ingredients:
6 T. Flour
1 cup milk
1 cup butter
1 cup sugar
2 tsp. Vanilla

Directions:
In a small sauce pan, whisk together the flour and milk. Heat over medium heat and continue to whisk together until the mixture starts to thicken. Once you can tell its thickening, switch and use a rubber spatula to scrape the bottom of the pan and stir while it continues to thicken. Heat it until it has the consistency of pudding. Once thickened, put the mixture into a bowl and chill it in the refrigerator until it has cooled completely. (It helps to stir it every now and then while cooling.)

Once the mixture has cooled, add the butter and sugar to a large mixing bowl. Beat together for a few minutes until the butter and sugar are fluffy. Add the flour/ milk mixture and continue to beat scraping down the sides every now and then. Add the vanilla and continue beating until the mixture comes together and fluffs up. Take a little of the frosting in your fingers to feel if the sugar has dissolved completely. Once the sugar is dissolved and the frosting is fluffy, remove it from the bowl and use it as desired. This frosting can be stored in the refrigerator once mixed for a few weeks.


Time to Make: about 20 minutes (plus the cooling time)
Recipe Origin: Our Best Bites Website

Pumpkin Chocolate Chip Muffins

Ingredients:
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
1/2 cup coconut oil, melted
1 - 15 oz. can pure pumpkin puree
1 + 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
2 cups chocolate chips (or however many you would like)

Directions:
Preheat the oven to 375 degrees. Place the sugar, brown sugar, eggs, vanilla, and pumpkin in a large bowl and blend together. Slowly add in the coconut oil and continue to blend until it is incorporated. In a medium bowl mix together the flour, baking soda, salt, cinnamon, cloves, and nutmeg, and chocolate chips. Add to the wet ingredients and mix together.

Place muffin liners in muffin tin (or grease your muffin tin) and fill each 3/4 full with batter. Put a few chocolate chips on the top of each muffin, pressing them in slightly.  Bake muffins at 375 degrees for 20-22 minutes (or until a toothpick comes out clean). Remove muffins from tin and cool completely. For mini muffins bake for about 10 minutes and then keep checking on them until they are done. These muffins freeze really well.

Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: http://lovelylittlekitchen.com/best-ever-pumpkin-muffins/