Tasty Thursday

Happy Thanksgiving!

This week's Tasty Thursday feature comes from Muffins: Sweet and Savory Comfort Food by Cyndi Duncan and Georgie Patrick. You can whip up these fantastic muffins Thanksgiving morning and then snack on them until your main dinner event! 

Frosted Pumpkin Muffins

Try substituting chocolate chips for the raisins to get your daily dose of chocolate—delicious!

1 cup flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt, optional

1/4 cup butter or margarine

1 egg, beaten

1/2 cup canned pumpkin

1/2 cup evaporated milk

1/2 cup seedless raisins

Cream Cheese Frosting

3 ounces cream cheese, room temperature

1/2 cup butter or margarine

2 tablespoons milk

1 teaspoon vanilla

2 cups powdered sugar

Preheat oven to 400 degrees F. Spray muffin cups with nonstick cooking spray.

Combine flour, sugar, baking powder, cinnamon, nutmeg, and salt together in a medium bowl. Cut in butter until mixture resembles cornmeal.

Combine the egg with pumpkin and milk. Stir in raisins. Add egg mixture to dry ingredients, stirring just to moisten. 

Fill muffin cups 2/3 full. Bake for 15–20 minutes. Cool.

In a large bowl, beat frosting ingredients until smooth. Frost cooled muffins. Makes 16 muffins.