Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Monday, September 27, 2010

Pumpkin Spice Muffins with Cream Cheese Frosting

Autumn has arrived, and I always have an urge to start baking and cooking hearty meals that take hours on the stove.  I wanted something yummy to make, and was thinking of cupcakes - but this quickly transformed into muffins.  Found a great recipe on The Pioneer Woman.com website.  I doubled the recipe because I wanted to make the muffins a little bit larger - and I wanted to have enough to share with neighbors and take a few to work.    I added cloves to the muffin batter and used less butter in the cream cheese frosting.  The muffins can be frosted, or left plain.  They are wonderful either way.  Great recipe - totally easy - and completely delicious!  Below is the recipe for 12 muffins, I doubled everything, and ended up with 21 muffins.

Ingredients:

FOR THE MUFFINS:
1 cup All-purpose Flour
½ cup sugar
2 teaspoons Baking Powder
1½ teaspoon Cinnamon
¼ teaspoons Ground Ginger
Pinch of cloves, about 1/8 tsp.
½ teaspoons Nutmeg
½ teaspoons Salt
4 Tablespoons Butter, cut into pieces
1 cup (heaping) Pumpkin Puree
½ cup Evaporated Milk
1 whole Egg
1½ teaspoon Vanilla
½ cups Golden Raisins (optional!)
_____
FOR THE TOPPING:
2 Tablespoons Sugar
1 teaspoon Cinnamon
¼ teaspoons Nutmeg
_____
FOR FROSTING: (When I doubled this I used 8 oz of cream cheese and still only 1/4 cup of softened butter.)
¼ cups Softened Butter
4 ounces, weight Cream Cheese
½ pounds Powdered Sugar
½ teaspoons Vanilla

Directions:

Preheat oven to 400 degrees. Generously grease 12 muffin tins, or place paper baking cups in the tins and lightly spray with nonstick cooking spray.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, cloves 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 or paper baking cups. The batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with 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. 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.

8 comments:

Salem Man said...

those look delicious!

scott and vikki said...

oh wow these looks amazing!

Claire said...

Cindy, these look fantastic!! I'm dying to start making fall food, but it's still 100+ degrees here in Phoenix, so soups, stews, and pumpkin baked goods still seem like they're a long way off.

Laura said...

Looks amazing!!

eat, drink n rock said...

for a while I have thinking of making something with pumpkin..thanks 4 ur recipe..I basically cook indian food, so was quite impressed with your indian recipes

eat, drink n rock said...

for a while I have thinking of making something with pumpkin..thanks 4 ur recipe..I basically cook indian food, so was quite impressed with your indian recipes

Columbo said...

Love with my coffee in the mornings!

Pam said...

I've got to make those this weekend. It'll be perfect for breakfast. Yum!

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