Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 12

Ingredients
Muffin Ingredients:
1 cup All-purpose Flour
½ cups Sugar
2 teaspoons Baking Powder
1-½ teaspoon Cinnamon
¼ teaspoons Ground Ginger
½ teaspoons Nutmeg
½ teaspoons Salt
4 Tablespoons Butter, cut into pieces
1 cup (heaping) Pumpkin Puree
½ cups Evaporated Milk
1 whole Egg
1-½ teaspoon Vanilla
½ cups Golden Raisins (optional!)
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Topping
2 Tablespoons Sugar
1 teaspoon Cinnamon
¼ teaspoons Nutmeg
_____
FOR FROSTING:
¼ cups Softened Butter
4 ounces, weight Cream Cheese
½ pounds Powdered Sugar
½ teaspoons Vanilla
Preparation Instructions
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a 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. Add raisins. Fold gently until mixture is just combined.
Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
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.

http://thepioneerwoman.com/cooking/2009/10/moist-pumpkin-spice-muffins-with-cream-cheese-frosting/

Good Morning Muffins

Makes 18 muffins

4 cups flour
1/2 cup sugar
2 tablespoons baking powder
1/2 cup shortening (can use 1/4 cup shortening with 1/4 cup butter)
2 cups orange marmalade
1 cup orange juice
1 teaspoon vanilla
2 eggs, beaten

Topping:
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon plus
1 teaspoon melted butter
1/4 teaspoon salt
wheat germ (optional)

Preheat oven to 375 degrees.

Sift together flour, sugar, and baking powder. Place in a mixing bowl.
Use a pastry cutter to mix in shortening (or butter/shortening if desired).
Mix marmalade, orange juice, and vanilla in a small bowl. Pour into dry ingredients.
Beat eggs and pour into the bowl.
Mix all ingredients together gently, using fewer than 10 large strokes.

In a small bowl, mix topping ingredients.

Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin.

Sprinkle wheat germ over the top for extra crunch.

Bake for 20 to 22 minutes until done. Remove from pan and cool on wire rack. Eat warm or at room temperature.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2009/04/good-morning-muffins/

Exotic Yogurt Muffins

Muffins:
2 six-ounce cartons Rachel’s Exotic Mango-Pineapple-Passion Fruit Yogurt
1 egg
½ cup canola oil
2/3 cups brown sugar
1 cup crushed canned pineapple

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda

Glaze:
1 six-ounce carton Rachel’s Exotic Mango-Pineapple-Passion Fruit Yogurt
2/3 cup brown sugar

Preheat oven to 425 degrees. Butter/grease muffin pan.
Mix egg and 2 cartons yogurt in a mixing bowl. Add brown sugar, pineapple, and oil, and mix until combined.

Sift dry ingredients and add to wet mixture, stirring to combine. Do not overstir!

Fill 12 muffin cups with batter and bake for 15-18 minutes.

Prepare glaze by mixing yogurt and brown sugar. Drizzle over the top of warm muffins. Sprinkle generously with brown sugar.

Lotsa Love,
Dian

http://thepioneerwoman.com/cooking/2008/11/rachels-yogurt-recipes/

The Awesome-est Blueberry Muffins

3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Nutmeg
1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain, unflavored yogurt (throw in extra if you want)
2 cups fresh blueberries
Vanilla Extract
Softened Butter, for muffin tins
Turbinado sugar (optional)

Preheat oven to 385 degrees.

In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.

In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.

Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.

Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)

Bake 20 to 25 minutes and allow to cool completely.

Yogurt-Blueberry Sauce:

In small saucepan over medium-low heat, stir together 1 cup frozen or fresh blueberries (if using fresh, add 2 tsp water) and 1 tsp sugar. Cook until berries pop and liquid begins to thicken. Dump in heaping 1/4 cup plain yogurt and stir to combine. Drizzle on muffins.

Enjoy!

http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-the-awesome-est-blueberry-muffins/

Fig's Cheese Muffins

1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)

Whisk together dry ingredients, then stir in cheese.

In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.

Bake in greased muffin tins at 375 degrees for 20-25 minutes.

Makes 12.

http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-cheese-muffins/