Monday, October 3, 2011

Pumpkin Muffins with Cardamon Cream Cheese Frosting


I know I promised ya'll Pumpkin Butter Brownies however, my slight alterations to the Butter Brownies were an experiment & one that gave us muffins. The fun part is we still got a fantastic Fall recipe out of this!! And I get to return to the drawing board having learned a few things in the process. We had a potluck dinner at church last night & this is what I brought. Needless to say, they were devoured in no time & when I returned to the dessert table there was only 1 left so I took to my husband & watched him his eyes light up, as he peeled off the little wrapper & in one bite, it was gone.  By the way, if you have never tried cardamon before it's perfect for cookies, muffins, can be added to plain yogurt to give it a little flavor and it's also used in a lot of Indian dishes.  And a little goes a long way.  

On a side note, my sister is having surgery tomorrow so this may be my only post this week.  Feel free to but in some prayers for us, we would certainly appreciate it!!!  


Ingredients:
1 cup (140 g) all purpose flour 
1/2 tsp baking powder 
1/4 tsp salt 
1/2 tsp pumpkin pie spice
6 oz (3/4 cup) pumpkin puree
5 tablespoons unsalted butter 
1/2 cup brown sugar 
2 large eggs
1 tsp almond extract


Preheat your oven to 350°F, line & grease 24-cup mini muffin pan. 


In a small bowl, stir together the flour, baking powder, pumpkin pie spice and salt, set aside.

In a sauce pan over low heat, add the pumpkin, butter & sugar, stir together until melted. Remove from heat & allow to cook slightly. 

Meanwhile, in a large bowl, place the eggs & extract & whisk together. Slowly whisk the cooled pumpkin mixture into the egg mixture. Then, add the flour mixture and continue whisking until combined. 

Fill each muffin cup 3/4 way full then place in the oven. Bake for 20 minutes or until a toothpick comes out clean. Allow them to cool for about 30 min to 1 hour. Frost & serve.



Cream Cheese Cardamon Icing
1/2 stick butter, softened 
4 oz cream cheese, softened
1/2 tsp vanilla extract
1/8 tsp cardamon
3/4 cup powdered sugar (or more depending on desired consistency)
2 tablespoons half & half (or milk)

In a mixer (or mixing bowl), on medium high speed, cream together the butter and cream cheese.  Add extract & cardamon.  Turn the mixer on low, slowly add the powdered sugar til it's incorporated & then you can increase to medium high speed.  Then add half & half.  You can add more powdered sugar, depending on your desired consistency.     



Adapted from Butter Brownies


3 comments:

  1. Oh, so good!!!

    Definitely praying for your sister.

    ReplyDelete
  2. Those look SO good Ang... I wish you could come make me some right now! ;-)

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  3. WOW Ang - this sounds amazing. I love cardamom - I'm a big CHAI gal! I just made pumpkin muffins with cream cheese filling this afternoon. I'll remember this frosting idea for next time. I'm cuckoo for pumpkin right now. Prayers for your family are heading to the Throne. Hugs & Blessings! XO

    ReplyDelete

Would love to know what you think, please feel free to let me know you stopped by. Big Southern hugs!!!

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