As 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).
- 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
Preheat oven to 400 Degrees. Sift together all dry ingredients. Add butter and mix in, until completely incorporated, using a pastry cutter or two forks. In a separate bowl, combine pumpkin, evaporated milk, egg, and vanilla – mix. Add pumpkin mixture to the dry ingredient mixture and gently mix. Grease muffin tin or line with baking cups. Fill muffin tins 2/3 full. 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.