These came out so well, I was pleasantly surprised how easy it was to
make and double this recipe (an accident, added too much pumpkin...). These are great if you have any left over canned pumpkin.
The recipe is by Pioneer Woman and they are tasty!
Ingredients
Muffins:
1 cup flour
1/2 cup sugar
2 teaspoons baking powder
1 - 1/2 teaspoons cinnamon
1/4 teaspoonground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons of butter, cut into chunks
1 cup pumpkin
1/2 cup evaporated milk
1 -1/2 teaspoons vanilla
Topping:
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Frosting:
1/4 cup softened butter
4 ounces cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla
Preparation Instructions
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.
And here they are, freshly frosted!
Yum!
Enjoy!
XOXO
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