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- Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)
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- 1 c. all-purpose flour
- 1/2 c. sugar
- 2 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 4 tbsp. butter, cut into pieces
- 1 c. (heaping) pumpkin puree
- 1/2 c. evaporated milk
- 1 whole egg
- 1 1/2 tsp. vanilla
- 1/2 c. golden raisins (optional)
- Directions
- Ingredients _____ Topping 2 tbsp. Sugar 1 tsp. Cinnamon 1/4 tsp. Nutmeg _____ Frosting 1/4 c. Softened Butter 4 oz. weight Cream Cheese 1/2 lb. Powdered Sugar 1/2 tsp. Vanilla Directions 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.
- Provided by:
- Ree Drummond, The Pioneer Woman
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Preheat oven to 350F.
Line a baking pan with parchment paper and spray with non-stick spray and set aside.
In a bowl, add the ingredients for the crust and mix to combine fully, making sure all of the dry ingredients are incorporated fully with the wet ingredients.
Transfer the crust mixture to the baking pan and press the mixture down into the pan to form as equally as possible a crust in the bottom of the pan.
Place the crust in the oven to bake for 10 minutes, and remove and allow to cool fully.
While the crust in baking, cover dates with hot water in a bowl for 5 minutes to soften.
Transfer the dates to a food processor, reserving the leftover over water.
Start with adding 2 Tbsp. of the leftover water and process the dates until a smooth and consistent date caramel is form. Adding more water if needed.
Transfer date caramel back into a bowl, adding the maple syrup, mix to fully combine, then add the pecans.
Spread mixture evenly onto cooled crust, top with additional pecans and sprinkle with flaky sea salt.
Place in the fridge for 1-2 hours or overnight and remove from fridge to slice and serve.
