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Recipe: Pumpkin Spice Muffins (With Cream Cheese Frosting)

It's official, September is here. Which also happens to mark the first socially acceptable day to eat, drink, and instagram anything and everything pumpkin spice. So with the long weekend around the corner I decided to google the best pumpkin spice muffin recipe that the internet has to offer and boy did I ever find a good one thanks to Ree at The Pioneer Woman!

These muffins are to die for. Like, all kinds of melt in your mouth amazing. I'm planning to bring them up to the cottage with me and knowing my family, they'll be gone within minutes. Not only do they make the most delicious dessert, but you can also nix the cream cheese frosting and have them for a super healthy (not) breakfast ;) 
So let's get down to business...

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 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 

- 1/2 cup golden raisins (optional) 

Topping Ingredients

- 2 tablespoons sugar 

- 1 teaspoon cinnamon

- 1/4 teaspoon nutmeg 

Frosting Ingredients 

- 1/4 cup softened butter

- 4 ounces, weight cream cheese 

- 1/2 pound powdered sugar 

- 1/2 teaspoon vanilla 

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.
Bon Appetite! 

 


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