PUMPKIN MUFFIN WITH CREAM CHEESE FROSTING

Monday, 17 July 2017






I was confused about the difference between cupcakes and muffins.  When I looked at the ingredients they were similar.  I Google searched and found the following from Eugenie Kitchen:


















Makes 9 (50mm x 39 mm cupcake case)

Adapted from Culinary Hill.  As I don't quite like spices in cake, I omitted it.

INGREDIENTS:

Pumpkin Muffin:
1 cup (115g) flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp. salt
2 eggs
1 cup sugar (I used 95g which is less than a cup)
1 cup canola oil (I used 114g butter)
225g pure pumpkin puree (steamed and mashed pumpkin)

Cream Cheese Frosting:
114g cream cheese, softened
¼ cup (57g) butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1 tsp Cinnamon Powder

METHOD:

1.  Preheat oven to 350 °F.
2.  In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
3.  In an electric mixer fitted with the paddle attachment, or in a large bowl with a whisk, combine eggs, sugar, oil, and pumpkin. Add the flour mixture in two batches, mixing after each addition until uniformly combined.
4.  Using a large cookie scoop, fill the muffin cups nearly to the top with batter. Bake about 25 minutes, rotating the muffin tins halfway through baking time, until a toothpick inserted in the middle of a muffin comes out clean with a few crumbs attached. Cool completely.
5.  While the muffins are cooling, in a large bowl, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth. Frost muffins using a spatula or a pastry bag and piping tip of your choice. Sprinkle with cinnamon powder.