Pumpkin Muffins With Cream Cheese Frosting

I love Fall. It’s my favorite season. The cool weather, the changing of the leaves and best of all it’s pumpkin season. I love pumpkin anything and will try as many recipes as I can.

I’m not exactly sure where I found this recipe since I ripped it out of a magazine some time ago – maybe Parent’s magazine-but not sure. Anyway, the girls and I made these cupcakes a few days ago and they were a big hit. They came out super moist and were so good you couldn’t eat just one. I topped them off with cream cheese frosting but you can use any kind or just leave them plain.  Make sure you save a few for breakfast. They are just as delicious the second time around with a nice hot cup of coffee.

Ingredients:

• 1 1/2 Cups All-Purpose Flour
• 2 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1/2 Tsp Salt
• 1 1/2 Tsp Pumpkin Pie Spice
• 6 Tbsp Unsalted Butter
• 3/4 Cup Brown Sugar, packed
• 1 Cup Pumpkin Puree
• 1 Large Egg
• 1/4 Cup Milk
• 1 Tsp Vanilla Extract

Directions:

1. Preheat oven to 400 F. Allow butter to soften
2. Place the FIRST FIVE ingredients in a bowl and whisk to combine.
3. In a separate bowl, whisk the butter and remaining ingredients
4. Add the dry ingredients into the wet and whisk until just combined
5. Pour into greased muffin cups 3/4 full
6. Bake for 20 minutes
7. Cool, Frost and Serve

Cream Cheese Frosting

• 4 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 1 cup confectioner’s sugar
• 1 tsp vanilla extract

Combine the four ingredients, beat for 1 to 2 minutes until fluffy

Now admit it, you’re dying to try these cupcakes aren’t you?

Irene