Tag Archives: Pumpkin Muffins with Ginger Cream Cheese Frosting

Pumpkin Muffins (Revisited)

Frosted Pumpkin Muffin

Frosted Pumpkin Muffin

I decided to revisit my pumpkin muffin recipe-it’s not that I’ve run out of things to make with pumpkin, (gnocchi, fettucini, mousse, and many others are still on my list to try) but I had to make treats for my students today, and muffins are usually well received. I love my other pumpkin spice muffin recipe because it’s bold and has great flavor, but it yields a denser heartier muffin. Today I wanted a muffin that bordered on being a cupcake. I made a couple of adjustments (borrowing a bit from my pumpkin cake recipe) to achieve a lighter airier pumpkin muffin. (Despite achieving “lighter” muffins, I still felt it prudent to work a 5K “muffin run” into my day)!  Because pumpkin has a fairly high water content, I increased the amount of baking powder in the recipe, sifted the flour, and used baking (also called “superfine”) sugar. I did still use a fair amount of spice, but it was really the pumpkin flavor that shined through. And, of course, because these muffins were to be devoured by teenagers, I frosted them (I really frosted them!). It would be interesting to do a side-by-side taste test, but for now, I’m just happy that this batch was well received. (Makes 12-16).

INGREDIENTS:

  • 3  2/3 Cups Flour (sifted)
  • 1 Tbsp. and 1 tsp. Baking Powder
  • 1 tsp. Ground Cinnamon
  • 1/2 tsp. Ground Ginger (plus more for frosting – see below)
  • 1/2 tsp. Ground Nutmeg
  • 1/2 tsp. Salt
  • 1/2 Cup (1 stick) Unsalted Butter
  • 1 1/3 Cups Baker’s (superfine) Sugar (substitute regular if necessary)
  • 4 Eggs
  • 1  15-oz. Can Pumpkin Puree

For the Frosting:

  • 4 Oz. Cream Cheese (at room temperature)
  • 4 TBS. Unsalted Butter (at room temperature)
  • 1 tsp. Ground Ginger
  • 1 tsp. Vanilla
  • 1/2 Lb. (approx.) Confectioners (Powdered) Sugar

INSTRUCTIONS:

Preheat oven to 400 Degrees. Sift together flour, baking powder, cinnamon, ginger, nutmeg and salt in a medium bowl – set aside.sift flour

In a large bowl, or the bowl of a stand mixer, add butter and sugar.cream together butter and sugar Cream together butter and sugar (if using stand mixer, use paddle attachment) until well combined.  Add eggs one at a timeAdd the eggs one at a time, beating after each addition. Add the pumpkin puree and beat again.Mix in pumpkin Add the flour mixture in 3 parts and mix until thoroughly combined.

Line a muffin tin(s) with paper liners. Fill each muffin cup at least 3/4 full (I filled nearly to the top). Ready for ovenPlace on center rack of preheated oven and bake for 10 minutes. After 10 minutes, reduce oven temperature to 375 degrees and bake for an additional 10-15 minutes (check for doneness by inserting a toothpick into the center of a muffin – it should come out clean). out of the ovenRemove muffins from tin and set on a cooling rack. In the meantime, prepare the frosting.

Combine butter, cream cheese, vanilla and ground ginger in a bowl and beat until creamy. Add powdered sugar until desired consistency is achieved (I prefer a soft, creamy frosting, but if you want to pipe the frosting on, you’ll want to use more sugar).Frosting

Spread or pipe frosting onto cooled muffins (I don’t mind frosting when the muffins are still a little warm, but the frosting can be a bit drippy).

Enjoy!

 

 

 

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