INGREDIENTS:
2 cups flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. pumpkin spice
¼ tsp. salt
4 eggs
2 cups sugar
1 cup canola oil
1 (16 ounce) can pure pumpkin
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
4 cups powdered sugar
2 tsp. vanilla extract
24 pumpkin-shaped candies
DIRECTIONS:
Preheat oven to 350 °F. Line 24 muffin cups with paper or silicone liners and coat with nonstick cooking spray.
In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. Set aside.
In an electric mixer fitted with the paddle attachment, or in a large bowl with a whisk, combine eggs, sugar, oil, and pumpkin. Add the flour mixture in two batches, mixing after each addition until uniformly combined.
Using a large cookie scoop, fill the muffin cups nearly to the top with batter. Bake about 25 minutes, rotating the muffin tins halfway through baking time, until a toothpick inserted in the middle of a muffin comes out clean with a few crumbs attached. Cool completely.
While the muffins are cooling, in a large bowl, combine cream cheese, butter, powdered sugar, and vanilla extract until smooth. Frost muffins using a spatula or a pastry bag and piping tip of your choice. Top with pumpkin candies.
|recipe and photography by
Meggan Hill, culinaryhill.com