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Moist Pumpkin-Spice Muffins from The Pioneer Woman Cooks

Moist Pumpkin-Spice Muffins from The Pioneer Woman Cooks

Moist Pumpkin-Spice Muffins from The Pioneer Woman Cooks

Moist Pumpkin-Spice Muffins from The Pioneer Woman Cooks

I found this recipe on Ree Drummond's very popular food blog "The Pioneer Woman Cooks". Her recipes has a rich cream cheese frosting, but I wanted these for breakfast-- and frosting is to sweet and rich at that time of day for us! Instead, I dusted these with powdered sugar. The kitchen smelled of cinnamon and ginger. These are super moist, easy to make and will be a regular rotation for a morning treat. Try them, you'll love them! Please visit my food blog to see how I made these: http://foodiewife-kitchen.blogspot.com/2009/12/pumpkin-spice-muffins-adapted-from.html

Ingredients

Muffin Ingredients:
1 cup All-purpose Flour
½ cups Sugar
2 teaspoons Baking Powder
1-½ teaspoon Cinnamon
¼ teaspoons Ground Ginger
½ teaspoons Nutmeg
½ teaspoons Salt
4 Tablespoons Butter - Cut Into Pieces
1 cup (heaping) Pumpkin Puree
½ cups Evaporated Milk
1 whole Egg
1-½ teaspoon Vanilla
½ cups Golden Raisins (optional!)
_____
Topping:
2 Tablespoons Sugar
1 teaspoon Cinnamon
¼ teaspoons Nutmeg
_____
FOR FROSTING (Optional. I used a sprinkling of powdered sugar only):
¼ cups Softened Butter
4 ounces, weight Cream Cheese
½ pounds Powdered Sugar
½ teaspoons Vanilla

Directions

Preheat oven to 400 degrees. Generously grease 12 muffin tins. NOTE: I used a large muffin tin, which is dark. In this case, turn down the oven by 25 degrees. 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. NOTE: I'm lazy. Using a food processor, you can pulse the butter into the flour in seconds! 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. (I forgot to do this, and I still loved the muffins) Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. If icing with the cream cheese frosting: NOTE: The muffins are sweet and moist, and since these were for breakfast, I didn't want to add icing. Your choice! 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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