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Hello to all you gentle readers. Silver Blue, Jonathan Everyday, The Wannabe Gourmet…all in one wrapper, John Barker. After a far-too-long sabbatical, I have returned…hoping to share lower fat, taste enhanced recipes with you.

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Home » Appetizer, Desserts

Brian’s Pumpkin Mini-Muffins with Spiced Icing

Submitted by on October 28, 2017 – 10:10 amNo Comment
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Halloween season brings forth the pumpkin-lovers in most people. Brian created these mini-muffins with a pumpkin spiced buttercream frosting, guaranteed to be a crowd pleaser!

(Note: You can use any size muffin tin and adjust baking time, however, using mini-muffin tins, you’ll get over 70 delicious two-bite iced pumpkin muffins!) (Recipe is modified from Joy of Cooking)

1 1/4 cups sifted all-purpose flour
3/4 teaspoon salt
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons double-acting baking power
2 eggs
2 to 4 tablespoons melted butter
3/4 cup milk
1 cup canned (or freshly cooked, cooled and mashed) pumpkin (not pumpkin pie filling)
1 cup golden raisins

Sift together first six ingredients, place aside. Beat eggs, then add butter, milk, pumpkin and raisins. Combine liquid and dry ingredients. Using greased muffin tins, fill 2/3s full and bake 15-20 minutes (up to 30 minutes, depending on muffin size) at 400F. Muffins are done when a tester, inserted in the middle, comes out with just a few crumbs attached (muffins will finish cooking out of the oven. Allow to cook, then remove from pans and prepare icing.

In a mixer bowl, combine:

1 cup (2 sticks) soften unsalted butter
1/2 cup pureed pumpkin (or canned pumpkin, but not pumpkin pie filling)
4 cups powdered (10x) sugar)
1 teaspoon real vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon milk (for thinning icing – if needed)

Mix until thoroughly combined and whipped. Using an icing bag fitted with either a 2D or star tip, frost muffins.

Chill, serve and enjoy.

Makes 2 dozen 2″ muffins, 48 1″ muffins, or over 70 2-bite mini-muffins.

 

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