Moist Pumkin Spice Muffins (with Cream Cheese Frosting)

I love pumpkin and like to make lots of pumpkin this time of year!  I found this recipe on Tasty kitchen and had to try it.  This may now be my new go to recipe for pumpkin muffins! 

 I didn't make the frosting because I didn't have any cream cheese!  I do have to say that they were super moist and didn't need the frosting.  I am sure the muffin would be super good with the frosting, but they were really good without too!

Moist Pumpkin Spice Muffins (with Cream Cheese Frosting)

(www.tastykitchen.com)

Muffin Ingredients:

• 1 cup flour
• 1/2 cups sugar
• 2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 4 tbsp butter, cut into pieces
• 1 cup (heaping) pumpkin puree
• 1/2 cup evaporated milk
• 1 egg
• 1 1/2 tsp vanilla

Topping:

• 2 tbsp sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg

For Frosting

• 1/4 cups softened butter
• 4 ounces cream cheese, softened
• 1/2 lb powdered sugar
• 1/2 tsp vanilla

Instructions:

Preheat oven to 400 degrees.  Generously grease a 12 muffin tin.

Combine flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.  Then combine with pastry blender or you can sift together.  Cut in butter pieces with 2 knives or pastry blender until it is fully incorporated.

In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla.  Pour pumpkin mixture into the flour mixture.  Fold gently until mixture is just combined.

Pour the batter into the greased muffin pan(I used muffin liners).  I filled all 12 spots.  Sprinkle with topping mixture over all the batter filled tins.

Bake for 25 minutes.  Your toothpick should come out clean.  Let cool in pan for 15 minutes, then remove and allow to cool.

Ice with cream cheese frosting.  To make frosting~mix all ingredients in a mixer on high until soft and whipped.  Spread onto completely cooled muffins!  Store frosted muffins in refrigerator, icing will soften at room temp.!