Saturday, September 11, 2010

Recipe of the day! *Harvest Pumpkin Muffins*

 If you're hungry for a little taste of Fall, here is a great recipe for to get you in the mood!  We've made it a Crystal Cove tradition to whip up a batch of these moist and delicious pumpkin muffins every September to welcome in the Autumn season.   From our kitchen, to yours.....hope you enjoy!

Ingredients

  • Muffin Ingredients:
  • 1 cup All-purpose Flour
  • ½ cups Sugar
  • 2 teaspoons Baking Powder
  • 1-½ teaspoon Cinnamon
  • ¼ teaspoons Ground Ginger
  • 1 teaspoons Nutmeg
  • ½ teaspoons Salt
  • 4 Tablespoons Butter, cut into pieces
  • 1 cup (heaping) Pumpkin Puree
  • ½ cups Evaporated Milk
  • 1 whole Egg
  • 2 teaspoon Vanilla
  • _____
  • Topping
  • 2 Tablespoons Sugar
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Nutmeg
  • chopped  roasted pecans   (Bake at 325 for 15, turning once)
  • _____
  • FOR FROSTING:
  • ¼ cups Softened Butter
  • 4 ounces, weight Cream Cheese
  • ½ pounds Powdered Sugar
  • 1 teaspoons Vanilla

Preparation Instructions

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.  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, then remove and allow to cool. Ice with cream cheese frosting.
To make the frosting, mix all ingredients on high until soft and whipped.   After icing, sprinkle with fresh roasted pecans.   (You can keep these in refrigerator, if you like)

2 Comments:

At October 26, 2015 at 9:05 PM , Blogger bantal silikon-a said...

Kunjungi Website Kita

 
At November 2, 2015 at 9:13 PM , Anonymous Referat MD said...

Thank you so much for this recipe!

 

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