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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Rating:
★★★★★ 3 votes
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

Step-By-Step

1Preheat oven to 400 degrees. Generously grease 12 muffin tins.

2Sift 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.

3Pour 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.

4Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

5To 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