Moist Pumpkin Spice Muffins

Kate Wahl

By
@1verycreativelady

The full title of this recipe is Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

I could only add what I added for the title.

These are by far the best pumpkin Muffins ever. I'm afraid I'll have to borrow a photo from the actual web-sight I got the recipe from. My camera isn't working otherwise I'd post my own photo.


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Comments:

Serves:

12

Prep:

20 Min

Cook:

25 Min

Method:

Barbecue

Ingredients

1 c
whole wheat flour
1/2 c
sugar
2 tsp
baking powder
1 1/2 tsp
cinnamon
1/4 tsp
ground ginger
1/2 tsp
nutmeg
1/2 tsp
salt
4 Tbsp
butter, cut into pieces
1 c
(heaping) pumpkin puree
1/2 c
evaporated milk
1
whole egg
1-1/2 tsp
vanilla
1/2 c
golden raisins
topping:
2 Tbsp
sugar
1 tsp
cinnamon
1/4 tsp
nutmeg
for frosting:
1/4 c
softened butter
4 oz
cream cheese
1/2 lb
powdered sugar
1/2 tsp
vanilla

Directions Step-By-Step

1
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
2
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.
3
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.
4
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
5
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.

About this Recipe

Course/Dish: Muffins
Other Tag: Quick & Easy