Spicy Pumpkin Muffins
When the air turns crisp and the leaves change colors, Halloween is just around the corner! I truly enjoy this time of year and love making treats to help get my friends and family into the spirit of the season. This Spicy Pumpkin Muffin is one of my favorite and easy recipes for the fall season or, for that matter, anytime that you want some moist and delicious cake. Cupcake or muffin size is just the perfect bite of spice and no guilt attached. Enjoy with some apple cider!
Spicy Pumpkin Muffins
Muffin Ingredients:
1 can pumpkin purée (15oz)
1 box of spice cake mix (15.25oz)
Frosting Ingredients:
4 cups confectioner’s sugar (sifted)
8 ounces cream cheese, room temperature
1 stick (1/2 cup) unsalted butter, room temperature
1 teaspoon vanilla flavoring
1-2 tablespoons heavy whipping cream
Muffin Directions:
Empty the cake mix into a mixing bowl. Spoon the can of pumpkin purée into the bowl with the cake mix. With a fork or a Kitchen Soufflé Whisk, mix until the two ingredients are completely combined.
Using an ice cream or cookie scoop, begin placing the batter into cupcake paper lined muffin pans. If you choose not to use cupcake papers, just spray the cavities with a non-stick baking spray.
Place pans in the oven at 350°F for 25-30 minutes. Muffins are done when a toothpick or knife is clean when removed from the muffin.
This recipe should yield 12-15 medium sized muffins.
Cream Cheese Frosting Directions:
Place cream cheese and butter in mixing bowl. Blend together with electric mixer.
Add vanilla and mix well. Mix in powered sugar on low speed. Increase the speed and whip until fluffy
If the frosting is too stiff to spread, add 1-2 tablespoons heavy cream and continue whipping with electric mixer.
Tips and Tricks:
To give your muffins a professional look, apply frosting with a piping bag. I prefer the star tip for a great effect.
A trick I use is to put the bag into a tall glass or jar when filling the piping bag. After the bag is filled, fold down the top of the bag. Squeeze the bag from the top and let the frosting flow out until the desired design is achieved. Garnish with a sprinkle of ground cinnamon and a pecan half.
Tools:
Here are a few links to products I think you might find useful for making these delicious muffins.
The Wilton Cake Decorating set is a greater starter kit if you don’t already have piping bags and tips.
If you want to avoid changing the color of whatever you’re backing, clear imitation vanilla can help you avoid that. Sometimes it’s hard to find, so I’ve provided a link to that as well.
I’ve included a link for a good scoop that looks to me to be easier on your hands than the one I use. I suggest the large cookie scoop, which is 3 tablespoons for this recipe.
Lastly, I found some adorable cupcake papers that I thought might be perfect for this recipe!
