Moist Pumpkin Spice Muffins!

These are delicious!!! I made these for my class and they gobbled them right up!


Preheat at 400*
Bake Time: 25 minutes
Cool: 15 minutes

Sift Together: I put all the ingredients through a sifter so they are well blended!

1 Cup Flour

1/2 Cup Sugar

2 tsp. Baking Powder

1 1/2 tsp. Cinnamon

1/4 tsp. Ground Ginger

1/2 tsp. Nutmeg

1/2 tsp. Salt

4 Tbs. Butter (cut into pieces)

Separate Bowl:

1 Cup Pumpkin Puree

1/2 Cup Evaporated Milk

1 Egg

1 1/2 tsp. Vanilla

Mix both flour mixture and pumpkin mixture together.

If you have a Kitchen aid mixer use your flat beater. (Has three triangular sections)

*Using the wire attachment is not the best choice for this, it can make cakes/muffins dry.

Topping: Put through sifter!

2 Tbs. Sugar

1 tsp. Cinnamon 

1/4 tsp. Nutmeg

Frosting:

Cream Cheese Frosting for the top!

I choose to buy already done. if you do this dump it in your Kitchen aid and use your wire whisk!

(The wire whisk is better choice to use for frosting because it will put air through the frosting to fluff it up)

These are so moist they are better in just a greased muffin tin.

When I added liners a lot of muffin stuck to the liner and thats no good!

Fill muffin tins about 1/2 to 3/4 full.

Sprinkle the Cinnamon-sugar-nutmeg topping on before baking.

These are great with just how they come out with the sugar topping... but if you like add the cream cheese frosting!