Thursday, November 19, 2015

Pumpkin Spice Muffins with Cream Cheese Frosting

I'm ashamed to say it's been months, maybe even a year since I've developed a new muffin recipe.  I'm not quite sure what happened, but I have definitely been slacking in the muffin department.  And the pumpkin department.  I mean it's mid November and this is the first pumpkin recipe I've shared.  Can you say slacker???  Well...

...Until now.

I guess it's true a what they say, good things come to those who wait.  Because, let me tell you something.   These muffins are nothing short of pumpkin amazingness.

These come together so quickly,  no mixer or special equipment required.  Simply mix the wet ingredients,  then the dry then combine the two and that's it.  You can stop there and end up with a completely delicious muffin, but you know me, I had to take it a step further.
I added a sprinkle of cinnamon sugar on the tops of theuffins before baking.  This added another hint of cunning as well as a lightly crunchy top.

Because you can never have enough sugar!  And, because calories are non-existent this time of year!  Ha

To make it a truly indulgent breakfast treat you could top these delicious pillows of pumpkin goodness with a dollop of cream cheese frosting.  Making these little muffins perfect for breakfast, brunch or even dessert.
This is one recipe that truly covers all the bases!

Pumpkin Spice Muffins with Cream Cheese Frosting
Ingredients:

1 3/4 Cup flour
1 1/4 Tsp baking soda
1/2 Tsp salt
3/4 Cup granulated sugar
3/4 Cup brown sugar
2 Tsp cinnamon
1/2 Tsp ground cloves
1/2 Tsp ground nutmeg
1 Stick (8 tablespoons) unsalted butter*
2 Large eggs
1 (15 oz) Can pumpkin puree (not pumpkin pie filling)

For the cinnamon sugar topping-
2 Tbsp sugar in the raw
3/4 Tsp cinnamon
Pinch ground cloves

For the frosting-
1/4 Cup unsalted butter, room temperature
4 Oz cream cheese, room temperature
3/4 Cup powdered sugar
Pinch salt

Directions:

Preheat oven to 350.  Spray a mini muffin tin (or regular sized tin) with non-stick cooking spray and set aside.

Combine flour, baking soda, salt, both sugars, cinnamon, cloves, and nutmeg and whisk to combine.  Slice 4 tablespoons of butter and add to the dry ingredients, using two knives or a pastry cutter cut in the butter until small balls of dough start to form.

Place the butter in a microwave safe bowl and place in the microwave a few seconds to melt.  Add the pumpkin and eggs to the melted butter and mix to combine.  Pour into the dry ingredients and stir until incorporated.

Fill each muffin cavity 2/3 full.  Sprinkle with cinnamon sugar and bake for 15 minutes.  If using a large muffin tin bake for 20-25 minutes.

Remove from oven, run a knife around the edge of each muffin and transfer to a cooling rack to allow to cool completely.

For frosting-
Combine butter and cream cheese in a medium bowl and beat until smooth.  Add the powdered sugar and salt and beat until combine.

Frost cooled muffins, or place frosting in a bowl and serve along side muffins.*

*If you don't have unsalted butter, you may use salted just omit the salt called for in the recipe.
*If serving the muffins the next day, wait until serving to frost.

Recipe source: A Lynsey Original


No comments:

Post a Comment

Thanks for your comment! Your message is awaiting moderation.

Related Posts Plugin for WordPress, Blogger...