Frosted Hawaiian Harvest Muffins |
|
 |
Prep Time: 15 Minutes Cook Time: 1800 Minutes |
Ready In: 1815 Minutes Servings: 12 |
|
Delicious. Like spiced pumpkin pie - in the Fall - in Hawaii - with cheesecake on top? What could be better? Ingredients:
1/2 cup canned pumpkin |
1/2 cup canned pineapple chunk, drained, juice reserved |
1 tablespoon honey |
4 ounces cream cheese, softened |
1/2 teaspoon vanilla |
2 tablespoons pineapple juice, reserved from pineapple chunks |
2 large eggs |
1/2 cup 1% low-fat milk |
4 tablespoons margarine, softened |
1 1/2 cups flour |
1 cup sugar |
2 teaspoons baking powder |
3/4 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon ginger |
1/4 teaspoon ground cardamom |
1/2 cup laughing cow cheese |
2 tablespoons 1% low-fat milk |
1 1/2-2 cups powdered sugar |
1/8 teaspoon cinnamon |
Directions:
1. Preheat oven to 400°F; grease muffin tins.
2. Puree pineapple chunks, canned pumpkin, honey and cream cheese in blender or food processor until smooth.
3. In large bowl, combine puree, vanilla, pineapple juice, eggs, milk and margarine.
4. In a different bowl, sift flour, sugar, baking powder, cinnamon, nutmeg, ginger and ground cardamom; add to the pumpkin puree until just moistened.
5. Spoon batter into muffin pan until muffin pan is 3/4 of the way full.
6. Bake 20-25 minutes, or until a toothpick inserted at the center of the muffin comes out clean.
7. FROSTING (Optional): Mix together all ingredients to taste with the powdered sugar (start with 1-1/2 cups, then add up to additional 1/2 cup to desired sweetness). If frosting is too thick, add more milk, a little at a time, until desired consistency has been reached. When muffins have cooled completely, ice them with frosting.
|
|