moist pumpkin spice muffins
★★★★★
3
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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Ingredients For moist pumpkin spice muffins
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1 cwhole wheat flour
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1/2 csugar
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2 tspbaking powder
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1 1/2 tspcinnamon
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1/4 tspground ginger
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1/2 tspnutmeg
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1/2 tspsalt
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4 Tbspbutter, cut into pieces
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1 c(heaping) pumpkin puree
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1/2 cevaporated milk
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1whole egg
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1-1/2 tspvanilla
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1/2 cgolden raisins
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topping:
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2 Tbspsugar
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1 tspcinnamon
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1/4 tspnutmeg
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for frosting:
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1/4 csoftened butter
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4 ozcream cheese
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1/2 lbpowdered sugar
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1/2 tspvanilla
How To Make moist pumpkin spice muffins
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1Preheat oven to 400 degrees. Generously grease 12 muffin tins.
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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.
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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.
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4Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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