Friday, 7 October 2011
A great & easy Thanksgiving treat.
This is a great little recipe, its not super sweet & you don't feel like it goes straight to your hips! ;) Give it a try. Its the recipe that comes with the Nordic Ware Pumpkin Patch Pan, that I used to get these cute little pumpkin shaped muffins. Enjoy!!
1 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. salt
1/3 cup brown sugar
1 (16 ounce) can packed pumpkin
1/4 cup butter, melted
1/3 cup chopped pecans, toasted (optional)
You can add a little milk or cream for less thickness (this is what I found with the recipe)
Heat oven to 375 F. Grease and flour pan; set aside. In large bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt; set aside. In medium bowl, whisk eggs and brown sugar together until smooth. Mix in pumpkin and melted butter until well blended. Add egg mixture to flour mixture and stir until blended; stir in pecans. Spoon batter into prepared pan, dividing batter evenly. Bake at 375 F for 20-25 minutes. Cool 5 minutes in pan; remove from pan and cool completely.
I made a small cream cheese icing just to dab onto top after dipping them into a bowl of granulated sugar while they are still warm & moist on top. (Right after removing them from the pan) When I have more time I like to use a icing bag with decorative tips to make leaves, a vine and flowers on the top.
Cream Cheese Glaze (optional)
2 ounces cream cheese, softened
1 tbsp. butter, softened
1 cup sifted powdered sugar
1/4 tsp vanilla
1-3 tbsp milk
orange food coloring (enough drops for desired shade)
To Make Glaze: In small bowl, combine cream cheese, butter, powdered sugar and vanilla. Add milk, one tablespoon at a time until the consistency of thick cream. Stir in food coloring until as desired. Drizzle cream cheese glaze over pumpkins. Makes 12 muffins.
Serve in another cute Vintage baking tin, or layered in a cake dome. These are super cute & great tasting.