Perfectly moist and spiced just right these pumpkin mini muffins are a great taste of Autumn! Our Ginger fusion sugar adds a delicious crunch of flavor on top. Note: you can use 1 Tablespoon of our Pumpkin Pie Spice in place of the cinnamon, ground ginger & nutmeg. Ingredients: • 1 cup All-purpose Flour • 1/2 cup Sugar ( ¼ white, ¼ brown) • 2 teaspoons Baking Powder • 2 teaspoon Vietnamese Cinnamon • 1/4 teaspoon Ground Ginger • 1/2 teaspoon Nutmeg (fresh ground best) • 1/2 teaspoon Pacific Blue Flake Salt • 4 Tablespoons Butter, cut into pieces • 1 cup (heaping) Pumpkin Puree • 1/2 cup Evaporated Milk • 1 whole Egg • 1-1/2 teaspoon Vanilla • 1/2 cup Golden Raisins (optional!) • _____ • Topping • 2 Tablespoons Cinnamon Fusion Sugar • 1/4 teaspoon freshly ground Nutmeg • _____ • FOR FROSTING: • 1/4 cup Softened Butter • 4 ounces, weight Cream Cheese • 1/2 pound Powdered Sugar • 1/2 teaspoon Vanilla
Directions: Preheat oven to 400 degrees. Generously grease 24 mini muffin tins. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins if desired. Fold gently until mixture is just combined. Spoon into a greased mini muffin pan. Sprinkle our Cinnamon Fusion sugar over the top of each unbaked muffin. Bake for 15-16 minutes. Allow to cool in pan for 5 minutes, then remove and allow to cool. Ice with cream cheese frosting.
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins. Sprinkle with our Ginger Fusion sugar and top with a piece of candied ginger. Store in the fridge if there are any left!
Pinch 'n Rub Shopping List