Friday, October 29, 2010

Pumpkin Muffins with Cream Cheese Icing

The Disneyland Resort released this recipe for their pumpkin muffins last year to their annual passholders. I love pumpkin pie but haven't had many other things with pumpkin flavor. I fell in love with these the first time we tried them. It would be difficult to find a cupcake that is more moist and full of flavor! The cream cheese icing has spices in it which makes it just heavenly! A nice change from the typical cream cheese frosting. The recipe calls for raisins but since the kids do not like raisins in their baked goods these are usually left out.

Pumpkin Muffins with Cream Cheese Icing:
adapted from the Disneyland Resorts Blue Ribbon Bakery

Pumpkin Muffins:
2 cups pumpkin puree (canned)
1 1/2 cups granulated sugar
3 large eggs
3/4 cup canola oil
1 1/2 tsp. vanilla extract
1 cup all-purpose flour
3/4 tsp. salt
1 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. cinnamon
3/4 tsp. ground cloves
1/4 tsp. ground all spice
1/2 cup raisins

Preheat oven to 325ºF. In a large mixing bowl, whisk together pumpkin, sugar, eggs, oil and vanilla until well blended.

Sift together flour, salt, baking powder, baking soda, cinnamon, cloves and all spice over the pumpkin mixture and whisk until just blended. Over mixing may result in less tender muffins. Fold in the raisins until consistently distributed.

Portion mixture into muffin pans and bake at 325ºF for 25 minutes. Insert a toothpick into center of muffin and remove. If toothpick is clean, the muffins are ready. If not, allow muffins to cook an additional 1-2 minutes or until toothpick is clean. Allow muffins to cool for 30 to 60 minutes.

Cream Cheese Icing:
1 cup unsalted butter
1 1/2 cups cream cheese
1 tsp. vanilla extract
2 cups powdered sugar
1/2 tsp. cinnamon
1/8 tsp ground cloves
1/4 tsp all spice

Allow cream cheese and butter to soften at room temperature for about an hour. Mix cream cheese and butter together until smooth. Add vanilla extract, powdered sugar and cinnamon, cloves, and allspice and mix until well blended. Remove from mixer, and cover and refrigerate until needed. Fill a pastry bag fitted with a star tip with icing. Poke a hole into the center of each cooled muffin and squeeze icing directly into the middle of the muffin, finishing with a rosette on the top. This helps to anchor the frosting in place.

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