Date: October 9, 2011

Author: April

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Pumpkin Muffins two ways … these are absolutely delicious both ways and super moist!  Of course they also contain a lot of sugar.  I also have a healthy pumpkin muffin I will be posting soon.  I always use a real roasted sugar pumpkins in I can but feel free to use canned if you prefer.

Clean and roast (split in half on oven sheet @350 for 1 1/2 hrs) A sugar pumpkin. Puree the pumpkin.

Basic Pumpkin Muffins makes about 24 muffins so you can do a pan of each…cut in half if your looking to make a dozen
4 large eggs
1/4 cup vegetable oil
¾ cup applesauce (if you want to skip the vegetable oil all together just add a ¼ cup more applesauce)
2 cups fresh pumpkin, puréed
1 cup brown sugar
1 cup white sugar
2 cups flour
1⁄2 tsp each ground cinnamon, nutmeg
2 tsp pumpkin pie spice
2 tsp baking soda
1⁄2 tsp salt

Preheat the oven to 350, butter and flour your muffin tin or use cupcake papers. Beat the eggs in a bowl until they’re smooth, and then beat in the oil and or applesauce and pumpkin purée. Sift the remaining ingredients into a large bowl, and then stir the two together. Pour into muffin tins, Bake until solid about 20-25 minutes (until toothpick comes out clean)

I frost these with cream cheese frosting or top with a pecan crumble both excellent :)

For cream cheese filled … push 1in x1/2 in frozen blocks of cream cheese into center of muffin, not all the way to the bottom, it’s ok if they stick out of the top slightly. Add about a tablespoon of the chopped pecan mixture to the top of the muffin. Bake at 350 about 25 mins (until toothpick in muffin comes out clean, don’t touch the cream cheese until they cool)
Pecan mixture
1cup chopped pecans
2 tablespoons brown sugar

For frosted pumpkin cupcakes …bake muffins allow to cool and frost with either a knife or frosting bag

Frosting
8oz (I package) cream cheese
5tbsp butter
2 tsp vanilla
Beat (with electric mixer) 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar. This makes a lot of frosting, so if you don’t like it heavy on your muffin I suggest halving the recipe.

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