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Everyday Recipes Test Kitchen
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Difficulty: EasyPrep Time: Ten Minutes
Total Time: Under an hour
1 1/2 cup flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
2 eggs
1/3 cup brown sugar
1 (16 oz) can packed pumpkin
1/4 cup butter, melted
Cream Cheese Glaze
1/4 cup cream cheese, softened
1 tbsp butter, softened
1 cup icing sugar, sifted
1/4 tsp vanilla
Orange Food Colouring
Heat oven to 375°F. Grease and flour muffin tin. In a large bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt; set aside. In medium bowl whisk eggs and brown sugar together until smooth. Mix in pumpkin and butter until blended. Add egg mixture to flour mixture and stir until blended. Spoon batter into prepared tin, dividing evenly. Bake for 20 minutes. Cool for 5 minutes in the pan before removing and cooling completely on wire rack. To make the glaze, combine the cream cheese, butter, icing sugar and vanilla in bowl. Mix well until a nice consistency. Add orange food colouring. Place wax paper under the rack before drizzling the muffins. Drizzle teaspoon full of icing over tops of muffins.
Comments:
I followed the recipe exactly, using all the pumpkin for 12 muffins, and while they were moist and fluffy, they didn't have much taste. All the spices seemed to be watered out by the pumpkin. They would be much better with apple or raisins added.
Janice Stuckless
I doubled the recipe to make 24 muffins rather than 12. I did not double the amount of pumpkin however, as I only had one can, and they turned out great! I also substituted canned pumpkin pie filling for the pumpkin which made the muffins sweeter.
Paulette Emberley
I also doubled the recipe, but not the pumpkin. However, I made 12 muffins and then a loaf and both turned out so good! I also never put the cream cheese icing over them. But they still were very delicious.
Samantha Green
