Muffin MixPumpkin Muffins

October 16, 2018by Molly0
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Fall = Pumpkins.  They’re not just for decorating, either!  These pumpkin muffins really celebrate the season and they’re super easy to make.  They’re great for Fall or Halloween themed parties and they taste amazing with a cup of hot coffee…

Chocolate and Pear Cake

This moist and delicious Chocolate and Pear Cake is best served warm so you can really taste the flavor of the pears. Did we mention it’s made from a muffin mix? I think that means you can eat this cake for breakfast!

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Servings 1 9-inch cake

Ingredients

  • 1
    bag Superfood Muffin Mix
  • 2
    eggs
  • 6
    Tbs.
    oil or butter
    melted and cooled
  • 3/4
    cup
    Vanilla yogurt
    dairy or non-dairy
  • 3/4
    cup
    milk
    dairy or non-dairy
  • 2
    pears (any kind)
    peeled, cored and diced
  • 3
    oz.
    dark chocolate (chips or chopped)
    (about 1/2 cup)
  • 1
    pear (any kind)
    cored and sliced

Chocolate Glaze (optional)

  • 1/4
    cup
    heavy cream
  • 3
    oz.
    dark chocolate
    (about 1/2 cup)
  • 1/2
    teas.
    vanilla extract
  • 1
    Tbs.
    honey

Instructions

  1. Preheat oven to 350 degrees (F).
  2. Grease a 9-inch (or 2 6-inch) cake pans with oil (or butter) and flour. This works best with Springform pans, but use what you have.

  3. In a large bowl, whisk together the eggs, butter or oil, yogurt and milk.

  4. Stir in Superfood Muffin Mix until incorporated.

  5. Fold in chopped pears and chocolate.

  6. Pour batter into prepared pan(s).

  7. Arrange pear slices on top of cakes.

  8. Bake about 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Baking times will differ depending upon the pan you use, so continually check your cake(s).

  9. Remove from oven and allow to cool in the pan(s) about 15 minutes.

  10. If you used a Springform pan, release the collar and allow to finish cooling on a rack. If you used a regular cake pan, gently run a sharp knife around the edges of the cake to release it from the pan. Turn out onto a rack to finish cooling.

  11. Once the cakes are nearly cool, prepare the glaze (if using). Melt the heavy cream and chocolate in a small saucepan over medium-low heat, while constantly stirring. Remove from heat as soon as the chocolate has melted. 

  12. Stir the vanilla extract and honey into the melted chocolate mixture. 

  13. Drizzle chocolate atop the cake(s) or reserve to use when serving.

  14. Store cakes in the fridge for up to five days.

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