This recipe is a great twist on plain old banana muffins. Don’t get me wrong, I love plain old banana muffins, but sometimes it’s fun to spice things up a little. I tried this recipe in muffin and loaf form, and both turned out great!
This recipe is a good way to use up those apples that have been sitting in the fridge for a couple of weeks. You know, the ones that we all say we are going to eat but never do? Maybe that’s just me…
Try saying the name of these cookies 5 times fast! The name of these cookies is a bit of a mouthful, and trust me, your mouth will indeed be full after you make them. That was a failed attempt at a joke, sorry!
I have made brown sugar shortbread cookies a few times before, and really enjoy them. They are rich, sweet and melt in your mouth just like classic shortbread cookies. Over the Christmas season, I decided to spice up the recipe a little, and add cinnamon and raisins in the mix.
They turned out soooooooo good! Honestly, these are my new favourite cookies.
But wait, there’s more goodness! Instead of rolling out the dough (since it would be kinda lumpy because of the raisins), I formed the dough into “logs”. After the dough was chilled, it was so easy to slice the log to get uniform, perfectly shaped cookies. The dough froze very well too!
Check out the recipe below and let me know what you think.
Fall is here and Thanksgiving weekend is coming up fast! These Pumpkin Muffins will complete your Thanksgiving feast or your everyday cravings.
I paired these cupcakes with Cinnamon Cream Cheese Frosting, but they are also delicious on their own. I like to make the frosting and let everyone frost them themselves. That way they can decide how much or how little frosting they want. Another great option is to warm them up, cut them in half and put butter in the middle. The butter will melt into the muffin… mmmm…..
Here is the recipe! Enjoy 🙂
Pumpkin Muffins with Cinnamon Cream Cheese Frosting
These moist and delicious Pumpkin Muffins will knock your socks off!
1tspcinnamonMore or less depending on desired taste
Preheat oven to 350 F and line 12 standard muffin tins with paper liners.
In a large bowl, combine dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, salt).
In a separate bowl, combine pumpkin puree, white sugar, brown sugar, oil and eggs. A whisk works best for this step.
Pour the wet pumpkin mixture into the dry ingredients and mix until just combined.
Scoop into muffins tins to about 2/3 full. Bake in preheated oven for about 15-17 minutes. Remove from oven and cool completely before frosting.
Cinnamon Cream Cheese Frosting
Using an electric mixer combine butter and cream cheese. Beat until light and fluffy.
Gradually add icing sugar until combined. Add vanilla and cinnamon. Beat on medium to high speed until frosting is creamy, light and fluffy. This would be a good time to taste test and see if you want to add more cinnamon. If so, add desired amount and mix until fully incorporated.
Use a knife or offset spatula to spread frosting on cooled cupcakes. Or use a piping bag and tip for fancier presentation.