Jessica Mae: Recipe Swap Hop-Pumpkin Spice Muffins

Tuesday, October 15, 2013

Recipe Swap Hop-Pumpkin Spice Muffins

NC Grown // Auteur Ariel
Sue from Chevron and Lace

Welcome to Recipe Swap Hop on Tasty Tuesdays!
Recipe Swap Hop is a fun link-up for all you chefs and cooks out there! If you have a yummy recipe you've posted in the past or have one you want to post now, link it up below! This is a great way to share your favorite recipes with fellow bloggers and to discover new ones! Also, every week we will spotlight our favorite recipes from the previous week so dust off those cookbooks and pick your best recipes to share!
Pumpkin Dump Cake
submitted by Lex from The Ainscough Family

--This recipe is perfect for the upcoming Halloween festivities! Thanks for sharing Lex! 

How to join our link-up:
1) Follow the hosts: NC Grown and Auteur Ariel via GFC 2) Follow the guest host: Sue via GFC
3) Link up your blog post below using the widget [must be recipe/food-related!]
4) Post our button (grab it below) or a text link within your blog post so others can link-up as well!
NC Grown

We are also looking for co-hosts for our future Recipe Swap Hops! Email either one of us and we'll set it all up.
Ariel [arielhamilton14@gmail.com] Jessica [jmmcgill45@aol.com]

  DON'T FORGET TO LINK-UP BELOW! :)

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I'm going to keep going on the Fall foods! Have to take advantage of them while I can! Now for a little pumpkin spice muffins with cream cheese frosting. Recipe from The Pioneer Woman. Seriously so yummy and addicting!




Ingredients:

1 cup all-purpose flour

1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoon vanilla

Topping on Muffin:

2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg


Frosting:

1/4 cup softened butter
4 ounces, weight cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla


Preheat oven to 400 degrees. Grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated.

 In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Fold gently until mixture is just combined.

Pour into a greased muffin pan. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.

Bake for 25 minutes. Cool for 15 minutes, 

 Ice with cream cheese frosting.


To make the frosting, mix all ingredients on high until soft and whipped. Spread onto cooled muffins.

There ya go!

Link Up with a recipe of your choice!



3 comments:

Thanks for the comments! I love them! I read every single one and I try to reply to all of them :)