Pumpkin Spice Muffins

Delicious pumpkin muffin recipe from Frisco Style Magazine

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 1 batch

INGREDIENTS

Muffins

r
• 1 cup(s) all-purpose flour

r

• 2 teaspoon(s) baking powder

r

• 1/4 teaspoon(s) ground ginger

r

• 1/2 cup(s) evaporated milk

r

• 1/2 cup(s) sugar

r

• 1 1/2 teaspoon(s) cinnamon

r

• 1/2 teaspoon(s) nutmeg

r

• 1 egg

r

• 1/2 teaspoon(s) salt

r

• 4 tablespoon(s) butter chopped into pieces

r

• 1 1/2 teaspoon(s) vanilla

r

• 1 heaping cup(s) pumpkin puree

r

Frosting

r
• 1/4 cup(s) butter softened

r

• 4 ounce(s) cream cheese

r

• 1/2 pound(s) powdered sugar

r

• 1/2 teaspoon(s) vanilla

r

INSTRUCTIONS

For the Muffins

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

r

2. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter until it is fully incorporated.

r

3. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla.

r

4. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until just combined. Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full.

r

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

r

For the Frosting

r
1. Mix all ingredients on high until soft and whipped.

r

2. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!

r

3. Store in the fridge, as icing will soften at room temperature.

r