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| My Pampered Chef stoneware cupcake/muffin pan - the more I use it, the better it gets! |
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| Putting my Williams-Sonoma Gold Touch Loaf pan to good use - they popped right out! |
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| Page 396! |
Pumpkin Muffins (from the November 2006 issue of Cooking Light) I added the cream cheese frosting and pecans! And the Fall-colored jimmies for fun. You can also find the recipe in the Cooking Light 2007 Annual Recipes book.
For the frosting, I used a package of Neufchatel cream cheese and added about a cup of confectioner's sugar and a little bit of skim milk to get a frosting consistency and a bit of sweetness.
Ingredients:
2 1/4 cups all-purpose flour (about 10 ounces)
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup golden raisins
- 1 cup packed brown sugar
- 1 cup canned pumpkin
- 1/3 cup buttermilk
- 1/3 cup canola oil
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- Cooking spray
- 2 tablespoons granulated sugar
- Directions:
- Preheat oven to 400
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour, pumpkin pie spice, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk.
- Stir in raisins; make a well in center of mixture.
- Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, and eggs, stirring well with a whisk.
- Add sugar mixture to flour mixture; stir just until moist.
- Spoon batter into 18 muffin cups coated with cooking spray.
- Sprinkle with granulated sugar. (skip if you are going to frost)
- Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; cool on a wire rack.
- Add frosting and toppings if desired.
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