So it’s fall, and Halloween-y, which means time for pumpkin muffins. These things are very tasty and allow me to frost things in a ginger frosting, which makes me happy. Plus they are relatively straight forward. Plus, they allow Xander to help “clean” the beaters afterwards, and that makes him very happy as well.
(From a cupcake a day calendar I had)
1 1/2 c flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp allspice
1 1/4 c superfine sugar (or about 1 1/3 – 1 1/2 regular sugar)
1/2 c veg oil
1/2 c milk
1 c pumpkin puree
Mix dry ingredients in small bowl, mix eggs, milk, and oil in medium bowl. Add pumpkin to wet ingredients, stir to combine. Add dry ingredients to pumpkin mix, and pour into muffin tins, bake for 15-20 min at 350 deg.
Quick Frosting (also what I use for christmas cookies)
(From Joy of Cooking)
2 c powdered sugar (sifted if lumpy)
4 tbsp unsalted butter (softened).
Beat together till well mixed with an electric mixer.
3-4 tbsp of milk
1 tsp vanilla
1/8 tsp salt
1 tsp ginger (optional)
Add milk, vanilla and salt (and ginger if using). Beat until smooth. Then just add more sugar or milk until consistency is right. Clean beaters thoroughly yourself, or employ any helpers who have been hanging about. Wait for muffins to cool before frosting or you’ll end up with runny frosting, which is really not the worst thing ever…