Pumpkin Spice Muffins (With Cream Cheese Frosting)

By Peggio

Ingredients

• Muffin Ingredients:
• 1 cup All-purpose Flour
• 1/2 cups Sugar
• 2 teaspoons Baking Powder
• 1-1/2 teaspoon Cinnamon
• 1/4 teaspoons Ground Ginger
• 1/2 teaspoons Nutmeg
• 1/2 teaspoons Salt
• 4 Tablespoons Butter, cut into pieces
• 1 cup (heaping) Pumpkin Puree
• 1/2 cups Evaporated Milk
• 1 whole Egg
• 1-1/2 teaspoon Vanilla
• 1/2 cups Golden Raisins (optional!)
• _____
• Topping
• 2 Tablespoons Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoons Nutmeg
• _____
• FOR FROSTING:
• 1/4 cups Softened Butter
• 4 ounces, weight Cream Cheese
• 1/2 pounds Powdered Sugar
• 1/2 teaspoons Vanilla

Details

Servings 1
Preparation time 20mins
Cooking time 45mins
Adapted from tastykitchen.com

Preparation

Step 1

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.