Friday, November 18, 2011

Yummy Pumpkin Muffins

Last week I promised I would post a pumpkin recipe this week.  I made a pumpkin bundt cake earlier in the week.  It's one of those recipes that's been in my baking cookbook for years but haven't tried it.  Well I tried it and it wasn't worthy of a blog post.  Just ok in my book.  Not that it's in my cookbook anymore.  That baby was tossed in the garbage after my second bite. 
Sooo today my little one was sick and nothing cheers her up like helping Mama in the kitchen.  She picked a recipe and off we went.  The result, a recipe worth blogging about.  Yummy! 

Now if I can find time to make that pumpkin smoothie that's on pininterest Mama will be happy!

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 heaping cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoons vanilla
1/2 cup golden raisins (optional; I did not add them)

Cinnamon Sugar Mixture:
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

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 all 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 greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar 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.
Cream Cheese Frosting
1/4 cup softened butter
4 ounces cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla

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 fridge, as icing will soften at room temperature.

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