Birdy’s Favorite Pumpkin Spice Muffins

his is by far my favorite muffin recipe ! And to tell you the truth I only like pumpkin in pies , but this recipe  really brightens up my perspective ! So if you like pumpkin you’ll love this recipe !!!!! you can also use this recipe for dessert !

So I found this recipe on “The Pioneer Woman” . She has a really cool blog ! So click here! she post TONS of recipes !

IMG_3369
this is what mine looked like this morning
IMG_3370
thees are filled! yum yum 😀

So enough talk , here is the recipe :

  • Muffin Ingredients:
  • 1 cup All-purpose Flour
  • 1/2 cup Sugar
  • 2 teaspoons Baking Powder
  • 1-1/2 teaspoon Cinnamon
  • 1/4 teaspoon Ground Ginger
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 4 Tablespoons Butter, cut into pieces
  • 1 cup (heaping) Pumpkin Puree
  • 1/2 cup Evaporated Milk
  • 1 whole Egg
  • 1-1/2 teaspoon Vanilla
  • _____
  • Topping
  • 2 Tablespoons Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • _____
  • FOR FROSTING:
  • 1/4 cup Softened Butter
  • 4 ounces, weight Cream Cheese
  • 1/2 pound Powdered Sugar
  • 1/2 teaspoon Vanilla

Preparation Instructions

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

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. 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.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

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.

I love the frosting ! What I do is push my star point tip into the cupcake and then squirt it out so that it fills the muffin/cupcake  , and you can also decorate the top! I love to decorate , it is actually my favorite part about cooking.

hope you enjoy !

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