Delicious pumpkin muffin recipe from Frisco Style Magazine

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 1 batch

INGREDIENTS

Muffins

• 1 cup(s) all-purpose flour
• 2 teaspoon(s) baking powder
• 1/4 teaspoon(s) ground ginger
• 1/2 cup(s) evaporated milk
• 1/2 cup(s) sugar
• 1 1/2 teaspoon(s) cinnamon
• 1/2 teaspoon(s) nutmeg
• 1 egg
• 1/2 teaspoon(s) salt
• 4 tablespoon(s) butter chopped into pieces
• 1 1/2 teaspoon(s) vanilla
• 1 heaping cup(s) pumpkin puree

Frosting

• 1/4 cup(s) butter softened
• 4 ounce(s) cream cheese
• 1/2 pound(s) powdered sugar
• 1/2 teaspoon(s) vanilla

INSTRUCTIONS

For the Muffins

1. Preheat oven to 400 degrees. Generously grease 12 muffin tins.
2. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter until it is fully incorporated.
3. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla.
4. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until just combined. Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full.
5. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

For the Frosting

1. Mix all ingredients on high until soft and whipped.
2. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!
3. Store in the fridge, as icing will soften at room temperature.