Forgive all the fall pumpkin posts, but pumpkin muffins are imperative in October. Besides, when it looks like this outside, it’s difficult not to get into the spirit of fall and Halloween.
Isn’t it just beautiful? I’ve lived here for over two years now and views of peak season take my breath away every year. The crisp air and cool breeze partnered by the seasonal colors and spices of October are only the beginning of what I love. The chimneys start to smoke, the heavy coats come out of hibernation and the world just seems to finally slow down a bit. It’s the moment of calm before the holiday storm.
We went pumpkin picking this weekend and my mom and sister came up to visit. I made these muffins and they were a genuine hit. I think the extra cream cheese frosting was the decided culprit of their success, though the moist crumb and high-rise center didn’t hurt their likeability factor. The cream cheese frosting on pumpkin muffins is old news, but when you add a bit of pumpkin pie filling to it, a whole new level of spiced pumpkin October deliciousness is reached. The result was the lightest, fluffiest, most delicately beautiful spiced pumpkin cream cheese frosting I’ve ever made. I immediately thought of all the possibilities I could create with such a successfully light and perfectly easy frosting. Instead, I just sat down and spread it onto the muffins I worked to make and enjoyed it. That’s just one element of what October is all about, and why I love it so.
Pumpkin Pie Cream Cheese Frosting
- 8 ounces cream cheese
- 1/2 cup canned pumpkin pie filling (not pumpkin puree)
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- confectioners sugar to taste
With and electric mixer on high speed, mix together the cream cheese, pumpkin pie filling, pumpkin pie spice and vanilla extract. Taste and add confectioner’s sugar to taste in increments of one to two tablespoons at a time, mixing after each addition, until desired sweetness is reached.
- 1 cup all-purpose flour
- 1 cup whole-grain pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 3/4 cup packed dark brown sugar
- 3 tablespoons unsulphered molasses
- 1/4 cup canola oil
- 2 large eggs
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
Preheat oven to 400 degrees F. Line a twelve cup muffin tin with paper baking cup liners. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a large bowl, whisk together the sugar, molasses, oil and 1 egg until combines and then add the other egg and whisk again. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the sour cream. Whisk once more until the batter just comes together.
Pour the batter into the prepared muffin pan. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes then remove from muffin tin and cool completely on a wire cooling rack. Top with frosting (recipe above).
Muffins Adapted From: Source