For those of you who want to add a lil’ something more, you can fill these muffins with some frosting along with topping them. Just get one of those neato cupcake fillers from JoAnn’s or Michael’s and a plastic baggie. Be sure to scoop out a tiny bit of muffin from the top/center first or you’ll have a frosting explosion busting through new cracks in the muffins. Speaking from experience here. But we still seriously enjoyed the “mistake”!

Any questions? Okay then, let’s dig in!

Pumpkin Muffins {modified from the Fanny Farmer Cookbook}

• 1 1/2 c. flour 
• 1/2 tsp baking soda 
• 1/2 tsp salt {I use sea salt}
• 1 c. sugar 
• 1 c. pumpkin puree or canned pumpkin {NOT pumpkin pie mix}  
• 2 eggs, beaten 
• 1/2 c. vegetable oil (I use canola) 
• 1/4 cup water  
• 1/4 tsp cinnamon 
• 1/4 tsp allspice 
• 1/4 tsp nutmeg
  

Preheat oven at 350. Butter a 12-muffin tin. Sift flour, sugar, baking soda, and salt together in medium bowl. {I don’t generally sift this recipe. I mix with a big whisk. Works great.} Mix remaining ingredients together in large bowl. Combine dry items into bowl with wet items. Mix just until combined, but not too thoroughly.  Spoon batter into muffin tin filling each opening about 2/3 full.  Bake for 15-20 minutes depending on your oven and altitude {until toothpick stuck into the center of a muffin pulls out mostly clean}.  If you want to make mini-muffins, use 2 12-count mini-muffin tins, fill each opening to the top, and bake for 10-15 minutes depending on your oven and altitude.

Cream Cheese Frosting

• 1 8oz brick softened cream cheese  
• 1 c. powdered sugar  {aka confectioners sugar}
• 1/4 c. softened butter 
• *Optional: 1/2 tsp vanilla extract {I don’t use it usually.}

Put all ingredients into a medium bowl, and using a hand mixer {or stand mixer if you have that}, blend together on medium high speed until smooth with no lumps {just 1-3 minutes}.

Now, you might think there’s a secret to dressing up pumpkin muffins. Nope, no secret…I say “Go for it!” You can pipe on your frosting using cake decorating stuff, or you can smear it on with a knife.  It’s going to taste like heaven both ways, so just enjoy. And if you happen to have left over frosting afterward then you haven’t put enough on those muffins and you need help just store it in a closed container in the fridge and use within 1 week, {Like it’s going to last that long. Ha.}

Do you have an awesome muffin or cupcake recipe for fall? Please, oh please, let me know as I’d love to make and scarf ‘em down share them with my family.  Hee hee.

You also might like...