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Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

4.33 Mitt(s) 12 Rating(s)12 votes, average: 4.33 out of 512 votes, average: 4.33 out of 512 votes, average: 4.33 out of 512 votes, average: 4.33 out of 512 votes, average: 4.33 out of 5

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Level: Easy

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Description

These pumpkin muffins are yummy, and can be eaten plain for breakfast or iced with fattening, gloopy cream cheese frosting for dessert.

Ingredients

  • Muffin Ingredients:
  • 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
  • _____
  • FOR FROSTING:
  • ¼ cups Softened Butter
  • 4 ounces, weight Cream Cheese
  • ½ pounds Powdered Sugar
  • ½ teaspoons Vanilla

Preparation

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.

13 Comments

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Susan A on 3.31.2012

Love these muffins. They never last long. I did alter the recipe slightly by using 1 mashed banana and about 3/4 cup of pumpkin-really good.

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kjflynn06 on 4.13.2010

Delicious! Due to the pumpkin shortage in the midwest, I subbed blueberries for pumpkin and took out the spices. I also didn’t have a muffin pan, so I used a bread pan.

The result? Delicious muffin bread! Thanks Ree!

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shellsonvancouverisland on 3.12.2010

Also ….. what would be an equivalent cup measure for the weight measurement of powdered sugar?? I used 2/3’s of a cup of icing sugar as a guesstimate because the bag comes in a 1 kg measure and the metric conversion is also in grams.

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shellsonvancouverisland on 3.12.2010

I made these to take into work for afternoon coffee …. they were a huge hit.

I need to invest in a proper cake decorating kit so I can ice them nicer ….. the ziploc bag with a corner cut just does not do it for me !!!

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nickjuly on 1.18.2010

Lovely moist muffins. Made them in the mini muffin pan. Next time will definitely add the raisins.

12 Reviews

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Beth Waller on 10.3.2013

I was very disappointed with this recipe. My muffins were very dense and not very tasty. Maybe I used too much pumpkin? Either way, I will not be trying this recipe again.

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Mel on 10.13.2012

Made these this afternoon, and had them as dessert. Very tasty and moist, I especially like the topping. It gives it a little crispy texture to go with the moistness of the muffin. Definitely will try this recipe again.

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msblue on 4.2.2012

Easy to make and quite tasty. I added a pinch of cloves to the recipe for a little stronger taste.

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jmreimer on 10.16.2011

This may sound strange, but these were almost TOO moist. That said, I was also very generous with the heaping part of 1c of pumpkin. Also, I would increase the level of spice as I thought the spice got lost.

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mrstam on 1.24.2011

I made these without the icing and they were still delicious, a great tasty moist muffin!

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