Pumpkin Spice Muffins with Maple Cream Cheese Frosting

Pumpkin Spice Muffins with Maple Cream Cheese Frosting

After making the soup of the past post I had some leftover pumpkin puree. So from savoury to sweet goes my kitchen. This recipe comes from The Joy of Baking for a Pumpkin Spice Cake. I converted it to muffins to quicken the amount of time it would take to have these special treats on my table. As it turns out it took just as long to cook the muffins as it would a cake but it is worth the wait!!!!!

Ben over at What's Cooking has a monthly event I Love Baking on his forum . I wanted to send these muffins his way. Ben has been a good friend to many of us and shares his love of Mexican cuisine and heritage with us on his site. His site is full of tips and extra goodies.



Today we are lucky to have excellent brands of canned pumpkin puree on the market which saves us the time and effort of having to make our own. But if you would like to make your own use the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). To make the puree, first cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and then place cut-side down on a greased baking sheet.

 Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. To extract all the liquid, strain through a cheesecloth lined strainer. Cool the puree before using.

**Pumpkin Spice Muffins with Maple Cream Cheese Frosting**

1/2 cup (113 grams) unsalted butter, room temperature
1 -1/4 cups (270 grams) light brown sugar
2 large eggs
1 cup fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)
1 teaspoon pure vanilla
2 cups (200 grams) sifted cake flour
1/4 teaspoon baking powder
1 teaspoon (5 grams) baking soda
1/2 tsp salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup (120 ml) buttermilk, room temperature

Note: To make your own buttermilk combine 1/2 cup (120 ml) of milk with 1/2 tablespoon vinegar or lemon juice. Stir and let stand for 10 minutes before using.

**Maple Cream Cheese Frosting**

8 ounces (228 grams) cream cheese, room temperature
1/4 cup (56 grams) unsalted butter, room temperature
2 tablespoons pure maple syrup (preferably Grade A dark amber)
2 cups (230 grams) confectioners' (powdered or icing) sugar, sifted

For Garnish:

1/2 cup (50 grams) toasted and chopped walnuts or pecans

Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven. Prepare muffin tins.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla and beat until incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture. Spoon muffin mixture into cupcake pan. Bake for approximately 20 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely before frosting.

Frosting: Place the cream cheese and butter in the bowl of your food processor (or use a hand mixer) and pulse until smooth. Add the maple syrup and confectioners' sugar and process to combine. Adjust syrup or sugar until you have the right consistency. Spread on each muffin.

Garnish with chopped nuts. Refrigerate but bring to room temperature before serving.

Makes 12

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