May 31, 2011
Disneyland's Pumpkin Muffins with Cream Cheese Icing
Pumpkin Muffins with Cream Cheese Icing
Disneyland Holiday Muffin, Blue Ribbon Bakery
Yields approximately 2 dozen
2 c. pumpkin purée (canned)
1½ c. granulated sugar
3 large eggs
¾ c. canola oil
1½ t. vanilla extract
1 c. all-purpose flour
¾ t. salt
1½ t. baking powder
¾ t. baking soda
¾ t. cinnamon
¾ t. ground cloves
¼ t. ground nutmeg
½ c. raisins
Preheat oven to 325ºF.
In a large mixing bowl, whisk together pumpkin, sugar, eggs, oil and vanilla until well blended.
Sift together flour, salt, baking powder, baking soda, cinnamon, cloves and nutmeg over the pumpkin mixture and whisk until just blended. Over mixing may result in less tender muffins.
Fold in the raisins until evenly distributed.
Portion mixture into muffin pans and bake at 325ºF for 25 minutes.
Insert a toothpick into center of muffin and remove. If toothpick is clean, the muffins are ready. If not, allow muffins to cook an additional 1-2 minutes or until toothpick is clean.
Allow muffins to cool for 30-60 minutes.
Cream Cheese Icing:
1 c. unsalted butter
1½ c. cream cheese
1 t. vanilla extract
2 c. powdered sugar
½ t. cinnamon
Allow cream cheese and butter to soften at room temperature for about an hour.
Mix cream cheese and butter together until smooth.
Add vanilla extract, powdered sugar and cinnamon, and mix until well blended.
Remove from mixer, and cover and refrigerate until needed.
Fill a pastry bag fitted with a star tip with icing. Poke a hole into the center of each cooled muffin and squeeze icing directly into the middle of the muffin, finishing with a rosette on the top.