YUMMY! Pumpkin Muffins with Cream Cheese Frosting…Super Moist!
I have been craving pumpkin muffins like crazy this week! So here is a recipe I found after much digging around! I have made some modifications that I think will make it PERFECT!
Ingredients:
- 1 cup All-purpose Flour
- 1/2 cup Sugar
- 2 teaspoons Baking Powder
- 1 1/2 teaspoon Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 4 Tablespoons Butter, cut into pieces
- 1 cup (heaping) Pumpkin Puree (from a fresh baked pumpkin of course!)
- 1/2 cup Evaporated Milk
- 1 whole Egg
- 1 1/2 teaspoon Vanilla
Muffin Topping Ingredients:
- Topping
- 2 Tablespoons Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
Ingredients for Frosting:
- 1/4 cup, softened butter
- (1) 4 ounce package of 1/3 less fat Cream Cheese
- 2 cup Powdered Sugar
- 1 tsp Vanilla
Directions:
- Preheat oven to 400 degrees. Generously grease 12 muffin tins.
- Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
- Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
- Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
- To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.
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