Whip up fall flavors in no time with this Easy Mini Pumpkin Bread recipe. A moist, dense pumpkin bread with REESE'S Peanut Butter Chips is made even sweeter with a drizzle made of HERSHEY'S Milk Chocolate Chips. This triple-flavor treat is perfect served a la mode on your fall dessert menu.
Heat convection oven to 300°F (standard oven: 350°F). Generously spray mini loaf pans (4x2-1/2x1-1/2 inch) with vegetable cooking spray or line with mini loaf papers.
Prepare muffin mix as directed on package. Fold in pumpkin, raisins, pumpkin pie spice and REESE'S Peanut Butter Chips. Fill prepared mini loaf pans 3/4 full (4 oz.) with batter.
Bake 15 to 25 minutes* or until wooden pick inserted in center comes out clean. Cool in pans at least 10 minutes before removing to wire rack.
Prepare CHOCOLATE DRIZZLE: Place HERSHEY'S Milk Chocolate Chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chocolate is melted and mixture is smooth when stirred. Drizzle over top of mini loaves.
Step 3: If using convection oven, rotate pans one-half turn (180°) after 10 minutes of baking.