Friday, January 04, 2013

Cooking Light Cream Cheese Frosted Pumpkin Muffins - & Loaves!

My Pampered Chef stoneware cupcake/muffin pan - the more I use it, the better it gets!
Putting my Williams-Sonoma Gold Touch Loaf pan to good use  - they popped right out!

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.


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
  • 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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