Truthfully, I could eat pumpkin treats year 'round. The kitchen smelled of cinnamon and ginger. These are super moist, easy to make and will be a regular rotation for a morning treat. Try them, you'll love them! With a cup of coffee, or tea, these muffins are perfect for an Autumnal morning.
Course Breakfast, Brunch
Cuisine American
Keyword Pumpkin Spice Muffins
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 12muffins
Author Debby - www.AFeastfortheEyes.net
Ingredients
For the muffins:
1cupall-purpose flour
1/2cupsugar
2teaspoonsbaking powder
1 1/2teaspoonscinnamon
1/4teaspoonsground ginger
1/2teaspoonnutmeg
1/2teaspoonssalt
4tablespoonsbuttercut into pieces
1heaping cup pumpkin puree
1/2cupevaporated milk
1whole egg
1-1/2teaspoonvanilla
1/2cupgolden raisinsoptional
TOPPING:
2Tablespoonssugar
1teaspooncinnamon
1/4teaspoonsnutmeg
FROSTING Optional. I used a sprinkling of powdered sugar):
1/4cupsbuttersoftened
4ouncescream cheesesoftened
1/2poundspowdered sugar
1/2teaspoonsvanilla
Instructions
Preheat oven to 400°F. Generously grease 12 muffin tins.
NOTE: I used a large muffin tin, which is dark. In this case, turn down the oven by 25°F.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
Cut in butter with two knives or a pastry blender until it is fully incorporated.
NOTE: I used my food processor. I pulsed the butter into the flour in seconds!
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 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. (I forgot to do this, and I still loved the muffins)
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.
Cream Cheese Frosting (optional):
NOTE: The muffins are sweet and moist, and since these were for breakfast, I didn't want to add icing. Your choice!
To 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.Edit my recipe