Pumpkin Muffins with Chocolate Icing

I made this tonight for our crafty get together. I love anything with pumpkin, so I thought I'd share these. I normally make them with a cream cheese icing, but I decided to go with a chocolate icing tonight instead and I quite like them this way for a change. Yummy! :)

Pumpkin Muffins

2 cups flour

2 cups sugar

2 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

dash of cloves and allspice

1 tsp. baking soda

4 eggs, beaten

1 cup oil (I use canola)

1 can canned pumpkin (15 oz size)

Sift flour, baking powder, salt, cinnamon, baking soda together. Gently mix in sugar. In large mixing bowl, beat 4 eggs until foamy. Add oil and canned pumpkin. Mix until combined. Slowly incorporate dry ingredients. Do not overbeat. Using a 1/2 cup measuring cup, fill nonstick muffins tins and bake at 350 degrees for about 20 minutes. Recipe yields 15 muffins.

While pumpkin muffins are baking and cooling, you may prepare the chocolate icing for the filling and the topping as shown below.

Chocolate Icing:

2 tsp. instant coffee (optional)

1/2 cup sour cream

2 cups icing sugar

1/2 cup cocoa

1/4 tsp. salt

8 tbsp. margarine

2 tsp. vanilla

Combine all ingredients and add a dollop to each pumpkin muffin after you've taken the top off. Spread the icing to cover the bottom part of the muffin, place the top of the muffin back on and pipe a little dollop on top.

Enjoy! :)