easy & moist pumpkin muffins

This weekend I baked, I crafted, I enjoyed my family. It was wonderful! And this morning, I’m sharing a recipe for these super simple and oh so yummy pumpkin muffins that we snacked on.

You’ll need:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup butter, softened (use Smart Balance vegan if you have a child like me with dairy allergies)
  • 3/4 cup honey
  • 1 egg
  • 1 cup pumpkin, packed solidly
  • Cream cheese icing

Easy steps for 12 muffins:

  1. In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.
  2. Whip butter until light; beat in honey, egg and pumpkin. Gradually add flour mixture, mixing until blended.
  3. Spoon into a greased (or into baking cups if you prefer) muffin tin.
  4. Bake at 350°F for 2o to 25 minutes, or until toothpick inserted in center comes out clean.
  5. Remove muffins from pan to wire rack to cool.
  6. Pour cream cheese icing over muffins (You could make your own from scratch, but I used Pillsbury cream cheese icing slightly heated in the microwave.) {grin}

As always, I hope you’re inspired to craft, bake, create and celebrate! Enjoy!

Oh, and this fabulous gray cake plate is from Target. I caved when shopping on Friday and then justified my purchase by using it in this shoot… {smile} Happy Monday!

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