[pinit count=”vertical” url=”https://thecelebrationshoppe.com/2012/10/01/easy-moist-pumpkin-muffins/” image_url=”https://thecelebrationshoppe.com/wp-content/uploads/sites/95/2012/10/The-Celebration-Shoppe-Pumpkin-Muffins-8477wt.jpg” description=”Easy and moist PUMPKIN muffins with cream cheese icing from blog.thecelebrationshoppe.com ~ YUM!” float=”right”]
This weekend I baked, I crafted, I enjoyed my family. It was wonderful! And this morning, I’m sharing a recipe for these super simple and oh so yummy pumpkin muffins that we snacked on.
You’ll need:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 cup butter, softened (use Smart Balance vegan if you have a child like me with dairy allergies)
- 3/4 cup honey
- 1 egg
- 1 cup pumpkin, packed solidly
- Cream cheese icing
Easy steps for 12 muffins:
- In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.
- Whip butter until light; beat in honey, egg and pumpkin. Gradually add flour mixture, mixing until blended.
- Spoon into a greased (or into baking cups if you prefer) muffin tin.
- Bake at 350°F for 2o to 25 minutes, or until toothpick inserted in center comes out clean.
- Remove muffins from pan to wire rack to cool.
- Pour cream cheese icing over muffins (You could make your own from scratch, but I used Pillsbury cream cheese icing slightly heated in the microwave.) {grin}
As always, I hope you’re inspired to craft, bake, create and celebrate! Enjoy!
Oh, and this fabulous gray cake plate is from Target. I caved when shopping on Friday and then justified my purchase by using it in this shoot… {smile} Happy Monday!
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