I made these yummy Pumpkin Spice Muffins (with cream cheese frosting) this afternoon for our MOPS leadership team meeting tomorrow. I taste tested one and they were delicious. Of course, Pioneer Woman always comes through with delicious and scrumptious recipes. Did I mention that she is coming to Cincy for a book signing in a couple of weeks? I am SO excited. I've already ordered my book and can't wait to meet her!
Whip up these yummy fall muffins for those cool fall days. They are perfect for breakfast or for dessert.
(recipe and picture from Pioneer Woman)
1 cup All-purpose flour
1/2 cup Sugar
2 teaspoons Baking Powder
1 1/2 teaspoon Cinnamon
1/4 teaspoon Ground Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
4 Tablespoons Butter, cut into pieces
1 cup (heaping) Pumpkin Puree
1/2 cup Evaporated Milk
1 whole Egg
1 1/2 teaspoon Vanilla
2 Tablespoons Sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
Preheat oven to 400 degrees. 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 seperate bowl, mix together pumpkin mixture, evaporated milk, egg and vanilla. Pour pumpkin mixture into the flour mixture. Fold gently until mixture is just combined.
Pour into greased muffin pan. They barely make a full 12. 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.