Pumpkin Spice Muffins with Ginger Cream Cheese Glaze

Pumpkin Spice MuffinAs much as I don’t want to admit it, it’s fall. Nothing celebrates fall quite like pumpkin. I love the traditional spices that accompany pumpkin, but my hands-down favorite is ginger. I also love cream cheese frosting, so I decided to top my pumpkin muffins with a bit of ginger cream cheese frosting. While muffins aren’t traditionally frosted, I was making these muffins for my students, and they would never complain about the addition of frosting. Certainly you can omit the frosting for a more traditional breakfast muffin, but I encourage you to at least make the muffins once with frosting. I used baking cups with my muffins, but it’s not necessary. Makes 10-12 muffins (photos show a triple batch).

INGREDIENTS:

  • 1 Cup Flour
  • 1/2 Cup Sugar + 2 TBS. for topping
  • 2 tsp. Baking Powder
  • 1.5 tsp. Cinnamon + 1 tsp. for topping
  • 1/2 tsp. Ground Ginger
  • 1/2 tsp. Nutmeg + 1/4 tsp. for topping
  • 1/2 tsp. Salt
  • 1/2  Can (16Oz.) Pumpkin Puree
  • 1/2 Cup Evaporated Milk
  • 1 Egg
  • 1.5 tsp. Vanilla
  • 4 TBS. Unsalted Butter – cut into small pieces
  • Crystallized Ginger – optional, for garnish

INSTRUCTIONS:

Preheat oven to 400 Degrees. Sift together all dry ingredients. Sift dry ingredientsAdd butter and mix in, until completely incorporated, using a pastry cutter or two forks. Work in butterIn a separate bowl, combine pumpkin, evaporated milk, egg, and vanilla – mix. combine pumpkin pureeAdd pumpkin mixture to the dry ingredient mixture and gently mix. Add wet mixtureGrease muffin tin or line with baking cups. Fill muffin tins 2/3 full.Fill muffin trays Combine 2 TBS. sugar, 1 tsp. cinnamon, and 1/4 tsp. nutmeg and sprinkle over the top of muffin batter. Bake 20-25 minutes (test for doneness by inserting a toothpick). Allow to cool 10-15 minutes (cool enough to handle) and then remove muffins from tins. Allow muffins to cool completely before frosting. Frost and garnish with crystallized ginger.

Ginger Cream Cheese Frosting:

  • 4 Oz. Cream Cheese – softened
  • 1/4 Cup Unsalted Butter – softened
  • About 1/2 Lb. Confectioners (Powdered) Sugar
  • 1/2 tsp. Vanilla
  • 1 TBS. Ginger Syrup*

Using an electric hand mixer, combine cream cheese and butter until fluffy. Add vanilla and ginger syrup and then add confectioners sugar until desired consistency is reached.

* Can substitute Ground Ginger to taste.

Finished muffin

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One response to “Pumpkin Spice Muffins with Ginger Cream Cheese Glaze

  1. Pingback: Pumpkin Muffins (Revisited) | Kath's Kitchen Sync

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