Frosted Pumpkin Muffins

Muffin Ingredients:

1 cup all-purpose flour

1/2 cup sugar

2 tsp baking powder

1 1/2 tsp cinnamon

1/4 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp salt

2 TBS butter, cut into pieces

1 cup (heaping) pumpkin puree

1/2 cups evaporated milk

1 large egg

1 1/2 tsp vanilla

1/2 cups golden raisins (I'm going to try chocolate chips, too!)

Topping:

2 TBS sugar

1 tsp cinnamon

1/4 nutmeg

Frosting:

1/4 cup softened butter

4 oz softened cream cheese

1/2 pound powdered sugar

1/2 tsp vanilla

Preheat oven to 400. Generously grease 12 muffin tins (or use cupcake liners). 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 muffin pans. Sprinkle with cinnamon sugar topping.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool completely.

Mix all frosting ingredients on high until soft and whipped. Spread onto completely cooled muffins.

***This frosting recipe is enough for generously frosting a double batch of muffins!

Serves 12