September 13, 2015 – 7:06 pm | No Comment

Hello to all you gentle readers. Silver Blue, Jonathan Everyday, The Wannabe Gourmet…all in one wrapper, John Barker. After a far-too-long sabbatical, I have returned…hoping to share lower fat, taste enhanced recipes with you.

Loading

Read the full story »
Main Course

Easy to make meals using regular ingredients. Stress free dishes!

Desserts

Lots of tasty treats, the perfect end to a meal! (Some even low-fat!)

Seafood/Fish

Bounty from the sea to your plate!

Personal

What’s on Jonathan’s mind.

Kitchen Tools

Those items in my kitchen that I simply cannot live without!

Home » Appetizer, Desserts

Brian’s Pumpkin Mini-Muffins with Spiced Icing

Submitted by on October 28, 2017 – 10:10 amNo Comment
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...

Halloween season brings forth the pumpkin-lovers in most people. Brian created these mini-muffins with a pumpkin spiced buttercream frosting, guaranteed to be a crowd pleaser!

(Note: You can use any size muffin tin and adjust baking time, however, using mini-muffin tins, you’ll get over 70 delicious two-bite iced pumpkin muffins!) (Recipe is modified from Joy of Cooking)

1 1/4 cups sifted all-purpose flour
3/4 teaspoon salt
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons double-acting baking power
2 eggs
2 to 4 tablespoons melted butter
3/4 cup milk
1 cup canned (or freshly cooked, cooled and mashed) pumpkin (not pumpkin pie filling)
1 cup golden raisins

Sift together first six ingredients, place aside. Beat eggs, then add butter, milk, pumpkin and raisins. Combine liquid and dry ingredients. Using greased muffin tins, fill 2/3s full and bake 15-20 minutes (up to 30 minutes, depending on muffin size) at 400F. Muffins are done when a tester, inserted in the middle, comes out with just a few crumbs attached (muffins will finish cooking out of the oven. Allow to cook, then remove from pans and prepare icing.

In a mixer bowl, combine:

1 cup (2 sticks) soften unsalted butter
1/2 cup pureed pumpkin (or canned pumpkin, but not pumpkin pie filling)
4 cups powdered (10x) sugar)
1 teaspoon real vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon milk (for thinning icing - if needed)

Mix until thoroughly combined and whipped. Using an icing bag fitted with either a 2D or star tip, frost muffins.

Chill, serve and enjoy.

Makes 2 dozen 2″ muffins, 48 1″ muffins, or over 70 2-bite mini-muffins.

 

Loading

Leave a comment!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.