Moist Pumpkin-Spice Muffins from The Pioneer Woman Cooks
I found this recipe on Ree Drummond’s very popular food blog “The Pioneer Woman Cooks”. Her recipes has a rich cream cheese frosting, but I wanted these for breakfast– and frosting is to sweet and rich at that time of day for us! Instead, I dusted these with powdered sugar. The kitchen smelled of cinnamon and ginger. These are super moist, easy to make and will be a regular rotation for a morning treat. Try them, you will love them!
Please visit my food blog to see how I made these:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoons ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoons salt
- 4 tablespoons butter, cut into pieces
- 1 heaping cup pumpkin puree
- 1/2 cup evaporated milk
- 1 whole egg
- 1-1/2 teaspoon vanilla
- 1/2 cup golden raisins, optional
- 2 Tablespoons sugar
- 1 teaspoon cinnamon
- 1/4 teaspoons nutmeg
- FROSTING (Optional. I used a sprinkling of powdered sugar only):
- 1/4 cups softened butter
- 4 ounces, weight cream cheese
- 1/2 pounds powdered sugar
- 1/2 teaspoons vanilla
Preparation time 10mins
Cooking time 50mins
Adapted from foodiewife-kitchen.blogspot.com
Preheat oven to 400°F. Generously grease 12 muffin tins.
NOTE: I used a large muffin tin, which is dark. In this case, turn down the oven by 25°F.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
Cut in butter with two knives or a pastry blender until it’s fully incorporated.
NOTE: I’m lazy. Using a food processor, you can pulse the butter into the flour in seconds!
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 right down to 1/2 full.
Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of every unbaked muffin. (I forgot to do this, and that I still loved the muffins)
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and permit to cool.
If icing with the cream cheese frosting:
NOTE: The muffins are sweet and moist, and since these were for breakfast, I did not want to add icing. Your choice!
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto utterly 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.