Just when you thought you’d tasted the best muffin ever….these came along! Incredible!
- Muffin Ingredients:
- 2 cups Flour
- 1 cup Brown Sugar
- 4 teaspoons Baking Powder
- 1 Tbsp. Cinnamon
- 1/2 teaspoon Ground Ginger
- 1 teaspoon Nutmeg
- 1 teaspoon Salt
- 1/2 cup Butter, softened
- 2 cups (heaping) Pumpkin Puree
- 1 cup Evaporated Milk
- 2 Eggs
- 1 Tbsp. Vanilla
- 2 cups chocolate chips
- _____
- Topping
- 4 Tablespoons Sugar
- 2 teaspoons Cinnamon
- 1/2 teaspoon Nutmeg
- _____
- FOR FROSTING:
- 1/2 cup Softened Butter
- 8 ounces Cream Cheese, softened
- 1/2 pound Powdered Sugar
- 1 teaspoon Vanilla
Preparation Instructions
Preheat oven to 400 degrees. Generously grease 18-24 muffin tins.
Mix muffin ingredients.
Pour into a greased or papered muffin pan. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
Bake for 15 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Poke holes in top of muffins with back end of wooden spoon. Put frosting in a small ziplock bag with a corner cut, and squeeze into hole in top of muffins until frosting comes up out of top and forms a small peak. Make enough for everyone who is going to want seconds! These puppies are GOOOOOOOOOOOOOOD!
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.
