This recipe was inspired by one of my biggest pet peeves, never wanting to waste a single ingredient sitting in my pantry! I have a bad habit when I am roaming the grocery aisles_ getting overly enthusiastic about a certain ingredient and then buying way too much of it, deluding myself that I will have all the time in the world to whip up all sorts of recipes that I've had on my mind. Sadly, with two kids, a hubby and a busy life, I never seem to get around to all that.
I was going through my pantry today and found yet another can of pumpkin puree staring me in the face. Either canned pumpkin is procreating when I'm not looking or, more likely, those mysterious cans are the product of every time I have visited the grocery over the past few months and fantasized about coming home to make pumpkin donuts, pumpkin bread, pumpkin pie and so on. Not surprisingly, I never had the time for all those recipes I really wanted to make but now here I am, days shy of the New Year, with a little bit of free time on my hands since school is out and the holidays are over. The kids and I decided to make these yummy Pumpkin Muffins, topped with a smear of luscious cream cheese icing. They came out great.
One little piece of advice for 2012_ as long as the expiration date hasn't passed, never toss out those foods which have been sitting around your pantry for months. Figure out a recipe based around that ingredient you were once inspired to buy and turn it into something. Good or bad, you'll have fun and the results will always be magical.
Pumpkin Muffins with Cream Cheese Frosting (Makes 12 Muffins)
- 1 1/2 Cups All Purpose Flour
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 1/2 Tsp Pumpkin Pie Spice
- 6 Tbsp unsalted butter, melted
- 3/4 Cup Brown Sugar, packed
- 1 Cup Pumpkin Puree
- 1 Large Egg
- 1/4 Cup Milk*
- 1 Tsp Vanilla Extract
- cream cheese icing:
- 4 ounces cream cheese, softened
- 4 tablespoons Unsalted Butter, softened
- 1 cup confectioner's sugar
- 1 teaspoon Vanilla Extract
Preparation1. Preheat oven to 400 degrees.
2. Place the first 5 ingredients in a bowl and whisk to combine.
3. In a separate bowl whisk the remaining ingredients.
4. Add the dry ingredients into the wet and whisk until just combined.
5. Pour into greased muffins cups 3/4 full.
6. Bake for 20 minutes.
7. To make the frosting, combine all ingredients and beat for 1-2 minutes, until fluffy
8 . Cool, frost and serve.