This is PW’s recipe. With optional Cream Cheese Frosting.
Optional.
ahahahaha!
Muffin Ingredients:
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1 cup All-purpose Flour
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½ cups Sugar
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2 teaspoons Baking Powder
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1-½ teaspoon Cinnamon
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¼ teaspoons Ground Ginger
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½ teaspoons Nutmeg
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½ teaspoons Salt
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4 Tablespoons Butter, cut into pieces
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1 cup (heaping) Pumpkin Puree
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½ cups Evaporated Milk
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1 whole Egg
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1-½ teaspoon Vanilla
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½ cups Golden Raisins (optional!)
Topping Ingredients:
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2 Tablespoons Sugar
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1 teaspoon Cinnamon
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¼ teaspoons Nutmeg
Frosting Ingredients:
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¼ cups Softened Butter
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4 ounces, weight Cream Cheese
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½ pounds Powdered Sugar
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½ teaspoons Vanilla
Muffin Instructions:
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
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Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
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Cut in cold butter with two knives or a pastry blender until it is fully incorporated.
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In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla.
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Pour pumpkin mixture into the flour mixture.
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Add raisins. Fold gently until mixture is just combined.
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Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full.
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Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
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Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.
- Ice with cream cheese frosting
Frosting Instructions:
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.
