Sunday, October 13, 2013

Pumpkin Muffin with Cream Cheese frosting

  • 1 (15 ounce) can Pumpkin Puree
  • 4 large Eggs
  • 1 cup Vegetable Oil
  • 2/3 cup Water
  • 3 cups White Sugar
  • 3 1/2 cups All Purpose Flour
  • 2 teaspoons Baking Soda
  • 1 1/2 teaspoons Salt
  • 1 teaspoon ground Cinnamon
  • 1 teaspoon ground Nutmeg
  • 1 teaspoon Pumpkin Pie Spice 
  • 1/4 teaspoon ground Ginger
  1. Preheat oven to 350 degrees F (175 degrees C). I made 36 muffin....use muffin liners 
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until creamy. In a separate bowl,mix together the flour,baking soda, salt, cinnamon, nutmeg, pumpkin pie spice  and ginger. Pour  the dry ingredients into the pumpkin mixture until just blended. I used a hand held mixture and mix until its nice and creamy... Using a large icecream scoop...scoop mixture into each muffin tin. Filling it about 3/4 filled. 
  3. Bake for about 30 minutes at 350. Muffin are done when toothpick inserted in center comes out clean.


  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 3-4 cups confectioners' sugar
  • 1-2 teaspoons vanilla extract
I leave the cream cheese and butter  out to room temp for about 2 hours it can get soft 

With your hand held mixture...cream together the butter , vanilla extract and cream cheese until creamy and no lumps...slowly add 1/2 cup of confectioner sugar at a time...add according to your taste...I only used about 3 Cups because I like my frosting kinda like whip cream consistency ....


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