Commercial RecipeFudge-Filled Pumpkin Muffins

Name: Fudge-Filled Pumpkin Muffins
Yield: 8 dozen muffins
Ingredients: FUDGE FILLING; 16 fl. oz. sweetened condensed milk; 12 oz. HERSHEY'S Semi-Sweet Chocolate Chips, 1000 ct. (Item# 61125); 4 oz. chopped pecans; STREUSEL TOPPING; 10 oz. all-purpose flour; 8 oz. light brown sugar; 2 tsp. ground cinnamon; 8 oz. cold salted butter; 4 oz. chopped pecans; MUFFINS; 2 lbs. 3 oz. all-purpose flour; 2 lbs. granulated sugar; 1 lb. light brown sugar; 4 tsp. baking soda; 3 tsp. salt; 2 tsp. pumpkin pie spice; 2 tsp. ground cinnamon; 3 lbs. 12 oz. canned pure pumpkin; 16 fl. oz. vegetable oil; 10-2⁄3 fl. oz. milk; 14 oz. (8 large) eggs

Details

Time: 0 minutes
Yields: 8 dozen muffins

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.

Ingredients & Directions

Ingredients

FUDGE FILLING
16 fl. oz.

sweetened condensed milk
12 oz.

HERSHEY'S Semi-Sweet Chocolate Chips, 1000 ct. (Item# 61125)
4 oz.

chopped pecans
STREUSEL TOPPING
10 oz.

all-purpose flour
8 oz.

light brown sugar
2 tsp.

ground cinnamon
8 oz.

cold salted butter
4 oz.

chopped pecans
MUFFINS
2 lbs. 3 oz.

all-purpose flour
2 lbs.

granulated sugar
1 lb.

light brown sugar
4 tsp.

baking soda
3 tsp.

salt
2 tsp.

pumpkin pie spice
2 tsp.

ground cinnamon
3 lbs. 12 oz.

canned pure pumpkin
16 fl. oz.

vegetable oil
10-2⁄3 fl. oz.

milk
14 oz. (8 large)

eggs

READY TO MAKE THIS?

Directions

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.