100th Post: Pumpkin Bread Muffin

October 30, 2012





Pumpkin Bread
Original recipe from Peabody

2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp fresh ground nutmeg
1 cup plain pumpkin puree
½ cup canola oil
2 large eggs
1 ½ cups granulated sugar

Preheat oven to 325F.
Line muffin pan with cupcake liners.
In a bowl, sift together flour, baking soda, salt, and spices; set aside.
In another bowl, mix pumpkin puree, vegetable oil, eggs and sugar for about 1 minute.
Add flour mixture into the pumpkin mixture and mix just until combined.
Pour batter into each cup.
Bake for 22-25 minutes or until the middle is done.
Cool completely before frosting- optional of course :)

Cream Cheese Frosting

1/2 cup Butter (1 stick), room temperature
8oz. Cream Cheese, room temperature
1 tsp Vanilla extract
2-3 cups Powdered Sugar

Cream butter and cream cheese til creamy. Mix in the vanilla. Add 1 cup of sugar (i used 2 1/2) at a time to desired sweetness.

4 comments:

  1. I love that sprinkles mix, the colors are so perfect for October! I'm honestly not a huge pumpkin fan but I do love me a good muffin!

    ReplyDelete
    Replies
    1. I'm not really sure if its muffin or a cakey-muffin, but if you're not a fan of pumpkin, you might not like these!

      Delete
  2. Yum! I love pumpkin breads, and muffins are great because they're easier to tote and generally considered a serving. Thanks for sharing Yen. I'm also a big fan of Peabody's blog, though I haven't visited for awhile. Her cinnamon roll cheesecake is outta this world delish!

    ReplyDelete
    Replies
    1. I love Peabody's blog too! I haven't tried too many of her recipes since they're pretty much way too high in sugar for me now, but everything looks ridiculous delicious!

      Delete

Hi friend and thank you so much for taking the time to read my blog!
I truly appreciate the comments, advice and encouragement you leave me here :)

 photo envye.jpg
envye blogger theme