Moist Pumpkin Spice Muffins

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Pumpkin Muffins
I found this recipe on the Pioneer Woman website.  I made them last week for my meeting on Tuesday.  They were super.  The muffin is so moist and tender.  The flavor was spicy, but not overbearing.  Everyone loved it.  It has a long list of ingredients, but don’t let that stop you from making these.  They are super easy to put together.  The results are well worth it!

Makes  12 muffins


    Muffin Ingredients:
    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 2% milk
    1/4 cup Eggbeaters
    1-1/2 teaspoon Vanilla
    1/2 cup Golden Raisins (optional!)
     1/4 cup Chopped Walnuts
    2 Tablespoons Sugar
    1 teaspoon Cinnamon
    1/4 teaspoon Nutmeg

Here is the recipe for the frosting.  I thought the muffin was great just as is.  If you want something sweeter, try it with the frosting!
    1/4 cup Softened Butter
    4 ounces, weight Cream Cheese
    1/2 pound Powdered Sugar
    1/2 teaspoon Vanilla


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(I was in a hurry and allowed them to cool for 5 minutes), then remove and allow to cool. Ice with cream cheese frosting(optional).

Pumpkin Muffins
Fresh From The Oven!

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.

Pumpkin Muffins

And please check out the Pioneer Woman Website! 

She has some great recipes!




2 thoughts on “Moist Pumpkin Spice Muffins

    Heba vs Reason said:
    October 19, 2015 at 11:07 pm

    Reblogged this on Heba vs Reason.


    Lynz Real Cooking said:
    October 19, 2015 at 11:49 pm


    Liked by 1 person

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