Muffins from Heaven….even in January

I found these Pumpkin Spice Muffins this fall while looking for new things to bake for my family. They are from heaven, and your family will fall over each other trying to get them. Trust me… have to make them even though we can see spring on the horizon!


* 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
* _____
* ¼ cups Softened Butter
* 4 ounces, weight Cream Cheese
* ½ pounds Powdered Sugar
* ½ teaspoons Vanilla

Preparation 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.

A HUGE thank you to Ree Drummond, The Pioneer Woman for these. I take no credit on the creation of these muffins. I just love you too much not to share!


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