This is the original recipe - however, if you would like to double it - it turns out great!
Muffin Ingredients:
Muffin Ingredients:
1 cup All-purpose Flour
½ cups Sugar
2 teaspoons Baking Powder
1½ teaspoon Cinnamon
¼ teaspoons Ground Ginger
½ teaspoons Nutmeg
Pinch of cloves (maybe about 1/8 tsp)
½ teaspoons Salt
4 Tablespoons Butter, cut into pieces
1 cup (heaping) Pumpkin Puree
½ cup Evaporated Milk
1 whole Egg
1½ teaspoon Vanilla
½ cup Golden Raisins (optional!)
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Topping
2 Tablespoons Sugar
1 teaspoon Cinnamon
¼ teaspoons Nutmeg
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FOR FROSTING: (When I doubled this I used 8 oz of cream cheese and still only 1/4 cup of softened butter.)¼ cups Softened Butter
4 ounces Cream Cheese
½ pounds Powdered Sugar
½ teaspoons Vanilla
Directions:
Preheat oven to 400 degrees. Generously grease 12 muffin tins - or place paper baking cups in the tins and lightly spray with nonstick cooking spray.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, cloves 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 greased muffin pan - or baking cups. The batter will not fill all twelve unless you keep it down to 1/2 full. Sprinkle with 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.
