Pumpkin Muffins

When you have finished baking the pumpkin pies and you find you have more pumpkin puree than you need, try these….they are a little tastes of yummy goodness in the morning. Who could ask for more? Great for Christmas morning breakfast.

 

• 1  3/4 cup sifted flour
• 3/4 cup packed brown sugar
• 1  1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• pinch of salt
• 1/2 tsp. finely chopped candied ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. grated nutmeg
• 1/2 cup chopped pecans
• 2 large eggs
• 3/4 cup canned pumpkin puree (not pie filling)
• 1/4 cup Crisco oil
• 1 tsp. pure vanilla

Grease your muffin tins well. Preheat oven to 400 degrees.

In a large bowl, sift together all the dry ingredients, including the chopped pecans.

In a separate bowl, whisk together the eggs, pumpkin puree, oil and vanilla. Pour into the dry ingredients and mix together until moistened.

Fill muffin tins 2/3 full and bake for 20 minutes. Let cool on a rack and top with the following icing.

• 1/2 pkg of cream cheese (light cream cheese can be used)
• 1 1/2 tbsp. icing sugar
• 1/4 tsp. pure vanilla
• crushed pecans

Beat together until light and fluffy. Ice muffins and sprinkle with some crushed pecans.