Tuesday, November 22, 2011

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

With Thanksgiving coming up very soon, I thought I would throw out a few of my favorite Thanksgiving dessert recipes. My entire Thanksgiving menu changes from year to year, but usually includes: an herb roasted turkey, mashed potatoes, mashed butternut squash, green bean casserole, a sweet potato casserole, sausage-sage stuffing, homemade dinner rolls and bread, olives, pickles, and cranberry sauce. But because dessert is the best part, I always make a few different pies and/or treats for dessert to make everyone happy. I traditionally make this apple pie, a pumpkin pie or pumpkin cheesecake, pecan pie, and a chess pie (recipes to come!). I also like to make cupcakes or fun thanksgiving themed cookies for the kids (and adults).
This muffin recipe is sooooo good and when combined with the frosting, it transforms into an amazingly good cupcake. My kids love these and so do I. I like to make them as mini versions, but they are just as good regular sized. Hope you enjoy these! Stay tuned for more recipes!

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)
(recipe adapted from the pioneer woman--makes 12 regular sized or 24 mini muffins)

For the muffins:

1 cup flour
1/2 cup sugar
2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
4 T unsalted butter, cut into pieces
1 cup pumpkin puree (heaping)
1/2 cup evaporated milk
1 egg
1 1/2 tsp vanilla

For the frosting:

1/4 cup unsalted butter, softened
4 ounces cream cheese, softened
1/2 pound confectioners' sugar (about 2 cups)
1/2 tsp vanilla

To make the muffins:
Preheat oven to 400 degrees.
Spray a 12-cup muffin or 24 cup mini muffin tin with baking spray.

In a large bowl, sift together the flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt. Cut in the butter using a pastry cutter or two forks, until it is fully incorporated.

In a seperate bowl, mix together the pumpkin, evaporated milk, egg and vanilla. Pour pumpkin mixture into the flour mixture and gently fold until just combined.

Evenly pour the muffin batter into the greased muffin cups--about 1/2 full in each.
Bake for about 20-25 minutes if using a 12-cup pan or about 15-20 minutes if using a mini muffin pan.
Remove from the pan and let cool completely before frosting.

To make the frosting: combine all of the frosting ingredients and mix on high speed until fluffy and soft. Frost the cupcakes per desired technique and then store in the refrigerator until ready to serve. Enjoy!

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