PUMPKIN MUFFINS WITH CREAM CHEESE ICING
I usually make pumpkin muffins at least once or twice a year. But, they should probably be called "cupcakes" since I have to use cream cheese as a topping (read: icing). To me, they just aren't the same without it. Regardless, they are satisfying as a treat morning, noon and night for almost everyone.
Since the kids made these for the Halloween workshop, there were lots of sprinkles and candies involved, but if you plan to eat them for breakfast you may want to skip the decorations. The icing can be topped with the pumpkins seeds for a finished look.
This recipe was adapted from Gourmet Magazine. We left out some of the spices and the raisins to appeal to the kids' tastes. The cream cheese recipe is a standard icing recipe that I normally use for these muffins.
MY CREAM CHEESE ICING
16 oz. cream cheese
1 stick butter, softened at room temp.
1 cup granulated sugar
1 tsp. vanilla
2 tbsp. milk
Mix cream cheese with a spatula until it is smooth. Add the butter and combine thoroughly. Add the sugar and vanilla. Thin the icing with the milk, incorporating one tablespoon at a time until you reach the desired consistency.
Since the kids made these for the Halloween workshop, there were lots of sprinkles and candies involved, but if you plan to eat them for breakfast you may want to skip the decorations. The icing can be topped with the pumpkins seeds for a finished look.
This recipe was adapted from Gourmet Magazine. We left out some of the spices and the raisins to appeal to the kids' tastes. The cream cheese recipe is a standard icing recipe that I normally use for these muffins.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 stick unsalted butter, melted and cooled
- 3/4 cup packed light brown sugar
- 3/4 cup canned pure pumpkin
- 1/4 cup well-shaken buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 tablespoons raw green (hulled) pumpkin seeds (pepitas), divided
- Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick.
- Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.
- Ina separate bowl, whisk together butter, brown sugar, pumpkin,buttermilk, eggs, and vanilla. Add to dry ingredients and stir untiljust combined, then stir in 2 Tbsp pumpkin seeds.
- Dividebatter among muffin cups and sprinkle with remaining seeds. Bake untila wooden pick comes out clean, about 20 minutes. Cool slightly on arack.
MY CREAM CHEESE ICING
16 oz. cream cheese
1 stick butter, softened at room temp.
1 cup granulated sugar
1 tsp. vanilla
2 tbsp. milk
Mix cream cheese with a spatula until it is smooth. Add the butter and combine thoroughly. Add the sugar and vanilla. Thin the icing with the milk, incorporating one tablespoon at a time until you reach the desired consistency.
Posted by Doughremekids Blog at 11/6/2009 2:20 PM 
Categories: pumpkin muffins, pumpkin cupcakes, cream cheese icing
Tags: Gourmet muffins Thanksgiving cupcakes kids pumpkin recipes pumpkin seeds Fall Halloween frosting cooking icing
Categories: pumpkin muffins, pumpkin cupcakes, cream cheese icing
Tags: Gourmet muffins Thanksgiving cupcakes kids pumpkin recipes pumpkin seeds Fall Halloween frosting cooking icing
Romy, I'm thrilled to see a pumkin muffin recipe on our site. I make the boxed version every week.( one of my picky eater Cyrus's favorite) I thought I'd mention it might be great to add Gorund up flax seed to the recipe. Thats what I do to add omega 3 and fiber to the muffins. Im going to try this with flaxseed. I'll let you know how it turns out. I wish you would start a blog of easy dinners for moms with no cooking talent to make. Im waiting....
Xo Danielle
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So glad you are going to give it a try. The flax seed is a great idea. You can also try to add wheatgerm for more nutrients. Since he likes these muffins, it sounds like he enjoys more complex flavors. There is a good chance that he is "picky" because he is offered bland foods instead of highly seasoned foods. We don't like bland food, so why should they? Try shaking things up and see if he goes for foods with more spice (not spicy though), like chili for example. Have him dip a piece of bread in it to start. If he likes it, he'll take a spoonful.
As for no cooking talent, the best way to get over that is through what you buy. If you have some things in your refrigerator that are different, you will get used to making them. I'll add some dishes that you can definitely use during the week. In the meantime, try some of the recipes on this blog that the kids make. If they do it, you can do it. Have confidence in yourself. The worst that can happen is that is doesn't taste good and you have to try it again in another way. No big deal. Besides, there is a better chance that you may hit on something that works...
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