Pumpkin Muffins with Cream Cheese Frosting
- Muffins
- 1 1/2 cups unbleached, all-purpose flour
- 1/2 teaspoon of salt
- 1 cup sugar
- 1 teaspoon baking soda
- 1 cup fresh puréed fresh pumpkin
- 1/3 cup melted, unsalted butter
- 2 eggs, beaten (at room temperature)
- 1/4 cup water
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon ground ginger
- 3/4 cup chopped, toasted pecans
- 1/2 cup golden raisins
- Frosting
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/4 teaspoon vanilla
- 1/2 cup confectioner’s sugar, sifted
- This recipe is vegetarian
- Produce
- Ginger, ground (1 teaspoon)
- Golden raisins (1/2 cup)
- Pecans, toasted (3/4 cup)
- Pumpkin, fresh fresh (1 cup)
- Cooking & Baking
- All-purpose flour, unbleached (1 1/2 cups)
- Allspice (1/2 teaspoon)
- Baking soda (1 teaspoon)
- Cinnamon (1/2 teaspoon)
- Confectioner’s sugar (1/2 cup)
- Frosting (1)
- Nutmeg (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Sugar (1 cup)
- Vanilla (1/4 teaspoon)
- Bread & Baked Goods
- Muffins (1)
- Drinks
- Water (1/4 cup)
- Dairy
- Butter, unsalted (1/2 cup)
- Cream cheese (4 ounces)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on bunkycooks.com
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Recipe Stats
Published November 2, 2010 (2 years ago).
6 people saved this recipe.
