Everything is better when it's fall-themed and filled with fudge. That's why we made this recipe for Fudge-Filled Pumpkin Muffins so your guests can experience two wonderful things in the same moment! They'll bite into a moist pumpkin muffin stuffed with a sweet fudge filling made with HERSHEY'S Semi-Sweet Chocolate Chips.
Heat convection oven to 300°F (standard oven: 350°F). Line muffin pans (2-1/2 inches in diameter) with paper baking cups.
Prepare FUDGE FILLING: Place sweetened condensed milk and HERSHEY'S Semi-Sweet Chocolate Chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir in chopped pecans. Set aside.
Prepare STREUSEL TOPPING: Stir together flour, brown sugar and cinnamon in large bowl. Using your fingers, a fork or a pastry cutter, work the cold butter into dry ingredients until coarse crumbs are formed. Stir in chopped pecans. Set aside.
Prepare MUFFINS: Blend together flour, granulated sugar, brown sugar, baking soda, salt, pumpkin pie spice and cinnamon in large bowl. Set aside. Mix together pumpkin, oil, milk and eggs in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 1 minute. Gradually add flour mixture, mixing on low speed, just until well blended. Using #50 scoop, deposit batter into prepared baking cups. Using #100 scoop, top each batter with FUDGE FILLING. Evenly divide remaining pumpkin batter on top of FUDGE FILLING. Sprinkle 1 tablespoon STREUSEL TOPPING evenly over each muffin cup.
Bake 20 to 25 minutes* or until muffins springs back when touched in center. Cool 10 minutes; remove from pans to wire rack. Serve warm or cool to room temperature.
Step 5: If using convection oven, rotate pans one-half turn (180°) after 10 minutes of baking.