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Moist Pumpkin-Spice Muffins from The Pioneer Woman Cooks

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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

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Ingredients

  • MUFFIN:
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoons ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoons salt
  • 4 tablespoons butter, cut into pieces
  • 1 heaping cup pumpkin puree
  • 1/2 cup evaporated milk
  • 1 whole egg
  • 1-1/2 teaspoon vanilla
  • 1/2 cup golden raisins, optional
  • TOPPING:
  • 2 Tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoons nutmeg
  • FROSTING (Optional. I used a sprinkling of powdered sugar only):
  • 1/4 cups softened butter
  • 4 ounces, weight cream cheese
  • 1/2 pounds powdered sugar
  • 1/2 teaspoons vanilla

Details

Servings 12
Preparation time 10mins
Cooking time 50mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

Preheat oven to 400°F. Generously grease 12 muffin tins.
NOTE: I used a large muffin tin, which is dark. In this case, turn down the oven by 25°F.

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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