- 6
- 25 mins
- 50 mins
Ingredients
- Cream Cheese Frosting:
- 1 1/4 cups (300 mL) all-purpose flour
- 1 1/2 tsp (7 mL) baking powder
- 1/2 tsp (2 mL) ground cinnamon
- 1/2 tsp (2 mL) ground cloves
- 1/4 tsp (1 mL) ground nutmeg
- 1/4 tsp (1 mL) ground ginger
- 1/4 tsp (1 mL) ground all-spice
- 1/4 tsp (1 mL) baking soda
- 1/4 tsp (1 mL) salt
- 2 tbsp (30 mL) butter, softened
- 1/2 cup (125 mL) granulated sugar
- 2 tbsp (30 mL) packed brown sugar
- 1 egg, room temperature
- 1/2 cup (125 mL) buttermilk
- 1/2 cup (125 mL) pumpkin puree
- 2 tbsp (30 mL) vegetable oil
- 4 oz (125 g) cream cheese, softened
- 2 tbsp (30 mL) butter, softened
- 1 1/2 cups (375 mL) icing sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla
Preparation
Step 1
Preheat oven to 375°F (190°C). Butter a 6-cup nonstick muffin pan or line with paper liners.
In a small bowl, sift together flour, baking powder, cinnamon, cloves, nutmeg, ginger, allspice, baking soda and salt; set aside.
In a large bowl, with an electric mixer, beat butter, granulated sugar and brown sugar, until light and fluffy. Beat in egg, until incorporated. Stir in buttermilk, pumpkin puree and oil. Stir in flour mixture; mixing until just incorporated.
Spoon into prepared pan. Bake for about 25 minutes or until tops spring back when lightly pressed. Let cool in pan for 5 minutes. Transfer to rack to cool completely.
Cream Cheese Frosting:
In a medium bowl, with an electric mixer, beat cream cheese and butter until smooth. Add sugar gradually, beating well after each addition. Add cinnamon and vanilla; beat until fluffy. Frost cooled muffins.