Pumpkin Muffin Recipe
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
¼ cup unsalted butter, melted and cooled
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla
3/4 cup canned pure pumpkin
1/4 cup plain yogurt
1 cup chocolate chips, or raisins, or chopped walnut/pecans - optional
Cream Cheese Icing
4 oz cream cheese (1/2 package), softened
1/4 cup butter, room temperature
2 cups icing sugar
3 tbsp pepitas (pumpkin seeds)
Preheat the oven to 350 degrees F.
Grease and line
a standard muffin tin.
the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and
salt. Set aside.
In a bowl whisk
the eggs. Slowly add the melted cooled
butter. Add the brown sugar and vanilla
and whisk. Whisk in the yogurt and
Switching to a
spoon, slowly add the flour mixture being careful not to over mix.
Spoon a scant ¼
cup into each muffin tin and bake for approximately 20 minutes, turning the pan
once. Let cool.
To make the
cream cheese icing use a stand mixer or hand held mixer. Combine the cream cheese and butter together,
beating on high for approximately two minutes or until the mixture is creamy
and free of lumps. Add the maple syrup
and combine. Add the icing sugar in 4
additions beating on high in between each addition.
Makes 1 dozen muffins.