Pumpkin Spice Muffins (Cupcakes)
- Total Time: 25 Minutes
Or cupcakes…if you choose to add cream cheese icing – I just used the one from my favorite quick Carrot Cake. Nothing from the Pioneer Woman ever needs adjusting, but I did double this recipe – what’s below makes 24 – simply to use 1 full can of pumpkin and a whole package of cream cheese in a regular batch of icing – do as you wish! – enjoy!
2 c. flour AND 1 c. sugar
4 t. baking powder AND 3 t. cinnamon AND 1/2 t. ground ginger
1 t. nutmeg AND 1/2 t. salt
1/2 c. cold butter – diced
1 can (398 mL/14 oz) pumpkin
1 c. half and half (or whole milk or evaporated milk)
2 eggs AND 3 t. vanilla
1 c. raisins (optional)
Topping – 2 T. sugar + 1 t. cinnamon + 1/4 t. nutmeg
Frosting – use this cream cheese recipe
Preheat your oven to 400, generously butter 24 muffin tins or line them with papers and in a large bowl, whisk together the 7 dry ingredients. Use a pastry blender to cut the butter into the dry mix until it’s fully mixed.
In a separate bowl, whisk together the pumpkin, cream, eggs and vanilla, then pour the wet into the dry and fold with a sturdy spatula until mixed. Add in the raisins (if using) and mix again.
Evenly fill all 24 cups – a little more than half full will leave you with enough batter for 24 – sprinkle lightly with the topping and bake for 20-25 minutes until the tops bounce back to a light touch. Allow the muffins to cool in the pan for about 15 minutes before turning them out onto a rack. Allow them to cool completely before frosting (only frost if you wish – but why the heck wouldn’t you?)!
- Category: Muffins, Cupcakes, Pumpkin