Cottage Cake Pumpkin Muffins

By Rachelle

Ingredients

• QUICK DRIZZLE FROSTING:
• 2.1 /4 C Flour
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/4 tsp Salt
• 1/2 C Softened Butter
• 1/2 C Packed Brown Sugar
• 1/2 C Sugar
• 3 Eggs
• 1.3 /4 C (16 oz can)Pumpkin,
• Solid pack
• 2 tsp Orange Zest
• In a small bowl,
• combine 1 cup sifted
• powdered sugar & 2 to 3
• tablespoons cream, or
• Orange juice/ Lemon juice.

Preparation

Step 1

Bake 350º Muffin Pan
Preheat oven. Line muffin pan with
paper cups or spray muffin pan with
cooking spray.
In a medium bowl combine flour, baking powder,
baking soda, cinnamon, nutmeg,
and salt; set aside.
In a large mixing bowl, cream butter & sugars.
Add eggs, beat until light and fluffy.
Blend in pumpkin & orange zest.
Add dry ingredients; mix well. Spoon Batter
into greased muffin cups, filling
3/4 full. Bake 25-30 minutes, or until
toothpick comes out clean. Immediately
remove from pan; cool on wire racks.
Drizzle with Frosting.