Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)
- 1 cup All-purpose Flour
- ½ cups Sugar
- 2 teaspoons Baking Powder
- 1-½ teaspoon Cinnamon
- ¼ teaspoons Ground Ginger
- ½ teaspoons Nutmeg
- ½ teaspoons Salt
- 4 Tablespoons Butter, cut into pieces
- 1 cup (heaping) Pumpkin Puree
- ½ cups Evaporated Milk
- 1 whole Egg
- 1-½ teaspoon Vanilla
- ½ cups Golden Raisins (optional!)
- Topping
- 2 Tablespoons Sugar
- 1 teaspoon Cinnamon
- ¼ teaspoons Nutmeg
- ¼ cups Softened Butter
- 4 ounces, weight Cream Cheese
- ½ pounds Powdered Sugar
- ½ teaspoons Vanilla
- This recipe is vegetarian
- Produce
- Ginger, Ground (1/4 teaspoons)
- Golden raisins (1/2 cups)
- Pumpkin puree, heaping (1 cup)
- Cooking & Baking
- All-purpose flour (1 cup)
- Baking powder (2 teaspoons)
- Cinnamon (2 1/2 teaspoon)
- Nutmeg (3/4 teaspoons)
- Powdered sugar (1/2 pounds)
- Salt (1/2 teaspoons)
- Sugar (5/8 cups)
- Topping (1)
- Vanilla (2 teaspoon)
- Drinks
- Evaporated milk (1/2 cups)
- Dairy
- Butter (8 Tablespoons)
- Cream cheese (4 ounces)
- Refrigerated
- Egg, whole (1)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published October 12, 2009 (3 years ago).
688 people saved this recipe.
