Monday, November 2, 2009

Moist Pumpkin Spice Muffins

Here’s another recipe from the fabulous Pioneer Woman. If there is anything I love more than muffins it has to be muffins with pumpkin so I wasted no time running to the store and making a mess of kitchen so I could enjoy these babies.

Not that the recipe is messy or hard, destroying a clean kitchen is just one of my super powers.

Jealous?

I left out the raisins in this recipe cause I hate ‘em and I threw some walnuts on top with the cinnamon-sugar cause I love ‘em. I didn’t make any frosting to go with these because I wasn’t looking for something so overly sweet. Without the frosting the muffin is like a buttery sweet pumpkin bread and that was just what I wanted.

Sorry for the lack of photos, but every picture I took looked like my son got a hold of my camera. But let’s be honest with one another, if you came here for the food pictures then you came to the wrong place. Luckily you can just jump on over to Ree’s and see her gorgeous photos.


Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

Muffins:

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!)
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

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 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

Directions:

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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