Thanksgiving Recipes: Pumpkin Muffins Recipe
I posted about my favorite Pumpkin Muffins Recipe around Halloween, but wanted to revisit it this week, since it’s also a perfect pre-meal snack or post-meal dessert for Thanksgiving!
Pumpkin Pie is definitely a fall favorite, but save some of those cans of pumpkin and make these muffins.
They are perfect for having around the house while you’re cooking your main meal. Just grab one for a fun, seasonal snack! And, they’re extremely portable, so they also make great host/hostess gifts if you’re heading to someone else’s house for a holiday meal or event.
Plus, who doesn’t love cream cheese frosting?!?!
- 3⅓ cup flour
- 2 tsp baking soda
- 1½ cup sugar
- 1½ tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- ¼ tsp ground ginger
- 1 cup veg. oil
- 4 eggs
- ⅔ cup water
- 2 cups of can pumpkin
- 8 oz block of cream cheese
- 3-4 cups of powdered sugar
- splash of milk
- 2 tsp vanilla
- Pre-heat oven to 350 degrees
- Mix flour, baking soda and salt in separate bowl, set aside
- In a second bowl, add pumpkin, water, veg. oil and eggs; slowly add sugar to mixture along with cinnamon, nutmeg, ginger
- Once mixed well, slowly start to add the dry ingredients, by ½ cup fulls, to the wet ingredients
- Use electric mixer to fully mix through
- Place paper cupcake holders in a muffin tin and pour batter into holders
- Place in the oven for 15-20 minutes
- While the muffins are in the oven, start making the frosting
- Place the cream cheese in a bowl and beat it with a splash of milk for a smoother consistency
- Once smooth, slowly add in powdered sugar and vanilla
- Once frosting is at the right consistency, cover the bowl and set aside
- Once muffins are done, do not ice right away since muffins will be too hot
- Allow muffins to cool up to 40 mins and then frost!
Photo: Patrick Onofre Photography