PUMPKIN MUFFINS WITH PUMPKIN SPICE CREAM CHEESE FROSTING – FULL OF PUMPKIN FLAVOR AND PERFECT FOR AUTUMN BAKING!
INGREDIENTS
FOR THE CUPCAKES
2-1/4 cups of all-purpose flour
1 tablespoon of baking powder
1/2 teaspoon baking soda
1/2 teaspoon of salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup (1 stick) butter, softened
1-1/3 cup granulated sugar
2 eggs, lightly beaten
1 cup pumpkin (canned or cooked and mashed)
3/4 cup of milk
FOR THE ICING
One package. (8 oz.) of cream cheese, softened
1/4 cup butter, softened
1/4 cup pumpkin (canned or cooked and mashed)
4 cups of powdered sugar
1 teaspoon vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
INSTRUCTIONS
For the cupcakes
Preheat the oven to 375°F. Line a muffin tin with paper cupcakes (24 cavities) and set aside.
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In a separate medium bowl, beat butter and sugar until light and fluffy. Beat the eggs until well combined. Add pumpkin and mix. Mix dry ingredients alternately with milk, until mixture is smooth after each addition.
Divide the dough among the prepared cups of muffins, filling about two thirds. Bake for 23-25 minutes or until a wooden stick inserted near the center of one of the muffins is clean. Place the muffins on a wire rack to cool completely.
For the glaze
Beat the cream cheese, butter and pumpkin in a large bowl until well combined and fluffy. Add the powdered sugar, vanilla, cinnamon, ginger and nutmeg. Beat until smooth. Scrape the sides of the bowl at least once to make sure all the ingredients are incorporated. Frost the pastries.
Refrigerate the leftover muffins.