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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:
- ¼ cups Softened Butter
- 4 ounces, weight Cream Cheese
- ½ pounds Powdered Sugar
- ½ teaspoons Vanilla
Preparation
Step 1
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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.
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.