Moist Pumpkin Spice Muffins

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• Muffin Ingredients
• 1 cup All-purpose Flour
• 1/2 cup Sugar
• 2 teaspoons Baking Powder
• 1-1/2 teaspoon Cinnamon
• 1/4 teaspoon Ground Ginger
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Salt
• 4 Tablespoons Butter, cut into pieces
• 1 cup (heaping) Pumpkin Puree
• 1/2 cup Evaporated Milk
• 1 whole Egg
• 1-1/2 teaspoon Vanilla
• 1/2 cup Golden Raisins (optional!)
• Topping
• 2 Tablespoons Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• FOR FROSTING
• 1/4 cup Softened Butter
• 4 ounces, weight Cream Cheese
• 1/2 pound Powdered Sugar
• 1/2 teaspoon Vanilla

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

2. Whisk the flour, 1/2 cup sugar, baking powder, cinnamon, ground ginger, nutmeg and salt in a large bowl.

3. Work the cut butter pieces into the dry ingredients with your fingertips until the mixture looks like coarse crumbs.

4. In a second bowl, whisk the pumpkin puree, evaporated milk, egg and 1-1/2 teaspoons vanilla until smooth. Stir in the golden raisins if using (optional).

5. Pour the wet mixture into the dry ingredients and stir just until no dry flour remains. Divide the batter among the muffin cups, filling each about two-thirds full.

6. Mix the 2 tablespoons sugar, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg, then sprinkle the topping evenly over the muffins.

7. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then move the muffins to a rack to cool completely.

8. For the frosting, beat the softened butter and cream cheese in a bowl until smooth. Gradually beat in the powdered sugar, then the 1/2 teaspoon vanilla, until fluffy.

9. Spread or pipe the frosting over the cooled muffins and serve.