This was my first time baking and pureeing a pumpkin but I think I did pretty well. It was soo easy. I now wonder why I never tried this before. This will definitely be the way I do pumpkin in the future.
Source: Adapted from BakeSpace and My Head
Pumpkin Muffins with Maple Honey Cream Cheese Frosting
- 3 cups flour
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tbsp. and 1 tsp. pumpkin pie spice
- 1 tsp. salt
- 1 tsp. baking soda
- 4 eggs
- 1 ¼ cups applesauce
- 2 cups sugar
- 2 cups fresh pumpkin puree
Combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, applesauce, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined.
Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well with batter. Bake for 20-25 minutes. Let cool completely before serving.
Maple Honey Cream Cheese Frosting
- 8oz cream cheese
- 1/2 cup confectioners sugar
- 3 tablespoons brown sugar
- 1/4 cup honey
- 1/4 cup maple
- 1/2 cup whipping cream
Whip all ingredients until soft peaks form. You can either use the frosting right away or refrigerate it a bit to let it stiffen.
* Once you frost the muffins you can top with a few chopped pumpkin seeds for a little extra something.