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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Freeze unfrosted muffins in an airtight container up to three months. Thaw, and then frost as desired. Ingredients:
paper baking cups |
2 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons ground cinnamon |
3/4 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground ginger |
1/2 teaspoon ground allspice |
1/2 teaspoon ground cloves |
1 (15-ounce) can pumpkin puree |
3/4 cup firmly packed light brown sugar |
3/4 cup granulated sugar |
3 large eggs |
3/4 cup vegetable oil |
maple-cream cheese frosting |
Directions:
1. Preheat oven to 350°. Place paper baking cups into miniature muffin pans.
2. Combine flour and next 7 ingredients in a medium bowl.
3. Combine pumpkin and next 4 ingredients in a large bowl. Add flour mixture to pumpkin mixture, stirring just until moistened. Spoon batter into cups, filling two-thirds full.
4. Bake, in batches, 15 to 17 minutes. Let cool in pans on wire racks 5 minutes. Remove from pans, and let cool completely.
5. Spread Maple-Cream Cheese Frosting over tops of muffins.
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