Moist Pumpkin Spice Muffins

If it's one thing I love about this time of year, it's the many delicious pumpkin treats I get to enjoy. These pumpkin muffins can be eaten plain for breakfast or iced with cream cheese frosting for dessert. They are oh so delicious!

Recipe found here: Moist Pumpkin Spice Muffins



MuFFiN InGrEdiEnTs

• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 4 tbsps butter, cut into pieces
• 1 cup (heaping) pumpkin puree
• 1/2 cups evaporated milk
• 1 whole egg
• 1 1/2 tsp vanilla
• 1/2 cup golden raisins (optional)

ToPpiNg

• 2 tbsp sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg

CrEaM ChEeSe FrOsTiNg:

• 1/4 cups softened butter
• 4 ozs cream cheese
• 1/2 lb powdered sugar
• 1/2 tsp vanilla

1. Preheat oven to 400'. Generously grease 12 muffin tins.
2. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, & 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, & vanilla. Pour pumpkin mixture into the flour mixture. Add raisins if desired. Fold gently until mixture is just combined.
3. Pour into a greased muffin pan - batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with topping over each unbaked muffin.
4. Bake for 25 minutes. Allow to cool in pan for 15 mins, then remove & allow to cool. 
5. To make cream cheese frosting, mix all ingredients on high until soft & whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip & go crazy! Store in the fridge, as icing will soften at room temperature.