Cream Cheese Pumpkin Muffin

Figured with the holiday season, I should share a pumpkin recipe 🙂

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

 

Frosting:

  • 1/2 cup Softened Butter
  • 8 ounces Cream Cheese, softened
  • 1/2 pound Powdered Sugar
  • 1 teaspoon Vanilla

Preparation Instructions

Pre-heat 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.

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.

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