Tuesday, October 15, 2013

Pumpkin Muffin Tops with Cream Cheese Frosting




I absolutely LOVE pumpkin everything! Who doesn't right? I have made many different pumpkin bars or muffins, some delicious and VERY unhealthy and some healthy and not very yummy. I finally found the perfect recipe...of course did a little bit of tweaking again to make it just right.



I found this recipe from Chocolate-Covered Katie. The original recipe used a lot more sugar and oil. I also omit nutmeg or pumpkin pie spice from all of my recipes only because I am allergic to it. I also used a completely different cream cheese frosting using no butter or sugar (it still tastes like the real deal).

Start by gathering your choice of flour (had wheat on hand), cinnamon, baking powder, baking soda, salt, brown sugar and either pumpkin pie spice or cloves and ginger.



Whisk all the dry ingredients together in a large bowl until thoroughly mixed.




Gather pureed pumpkin, milk of choice (I find that soy milk doesn't bake very well, almond milk has been working wonderfully), applesauce, eggs and vanilla extract (I only had imitation vanilla on hand, it'll do the trick).




Add all the wet ingredients to the dry and mix together until combined.




Spray muffin pan with oil and fill a third of the way up. I like baking my bars into muffin pans. If you prefer a bar, pour mixture into 9" x 14" baking dish.




Bake for 13-15 minutes at 350 degrees Fahrenheit. While your house fills with the amazing smell of pumpkin spice you can get the frosting together. All I used for this delicious, healthy frosting is whipped cream cheese, vanilla and honey. Stir ingredients together until desired flavor. This frosting will be more of a liquid consistency than a traditional cream cheese frosting, but there is no butter or sugar in this frosting and it tastes equally as delicious.




Once you pull the muffin tops out of the oven you'll want to dive right in. Don't give in! You need to wait for them to cool so you can enjoy them with this delicious frosting.








Once cooled, top your muffins with your cream cheese frosting and enjoy! These muffins are dangerous! I have already made this recipe 3 times in the last 2 weeks and plan to continue making them until canned pumpkin is hard to find again.




Pumpkin Muffin Tops
1 cup flour (white, wheat, oat, etc)
2 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice (or a 1/4 teaspoon each of ginger and cloves)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup brown sugar
2 eggs
1 cup canned pumpkin puree
1/4 cup milk of choice
1/4 cup applesauce
1 teaspoon vanilla extract

Preheat oven to 350 degrees Fahrenheit. Whisk all dry ingredients together, then add all wet ingredients. Mix until fully combined. Spray muffin pan with oil and fill 1/3 of the way up with mixture (if you want bars, pour mixture into greased 9" x 14" baking dish). Bake for 13-15 minutes. Let cool before frosting them. This recipe makes 18 muffin tops.

Cream Cheese Frosting
1/2 cup whipped cream cheese
1-2 tablespoons honey (until desired sweetness achieved)
1 teaspoon vanilla extract

Combine ingredients. Add honey until desired sweetness is achieved.


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