I made the most fabulous pumpkin muffins tonight that I have ever encountered. I also think I have found my most favorite frosting EVER. My 10 year old even said, "these are so good they should win an award, or something." Now that is high praise coming from a 10 year old boy. He also said that he would like them instead of cake for his next birthday. The thing is, they ARE healthier than cake. I told him, "Heck! These aren't so bad! You can take them to school for snack tomorrow too!" With all that pumpkin, they should fill the schools fruit/veggies for snack recommendation...right?
I got this recipe from The Pioneer Woman. She has awesome recipes & is a downright cool person. Check out her blog if you never have!
Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 heaping cup pumpkin puree (I actually just used an entire 15 oz. can)
1/2 cup evaporated milk
1 1/2 teaspoons vanilla
1/2 cup golden raisins (optional!)- I left these out
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
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 all 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 greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
Cream Cheese Frosting
1/4 cup softened butter
4 ounces cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla
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 fridge, as icing will soften at room temperature.