My friend and I were attempting to make pumpkin a summer fruit, because it's too bloody nice to be eaten only at Thanksgiving... however our best attempts were to put lime-polka-dot wrappers on them, and cream cheese frosting (which we all know makes anything irresistible, regardless of time of year!).
You will need:
2 1/2 cups flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 teaspoon ground cloves
1 cup sugar
1/2 cup softened butter
1/4 cup vegetable oil
1/3 cup brown sugar
2 large room-temperature eggs
3/4 cup milk
10oz pumpkin puree
Cinnamon Cream Cheese Frosting
2 tsp cinnamon
1/2 cup unsalted butter
8 oz. cream cheese (full fat)
3 cups powdered sugar
Note: Cream cheese and butter should be room temperature, problems result if too cold or too warm
1. Preheat oven to 375F or 190C and line approx 24 muffin cups.
2. In a bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves and set aside.
3. Beat butter, sugar, and brown sugar with a mixer in a large bowl until fluffy. Add eggs one at a time.
4. Stir in pumpkin and milk.
5. Gradually stir flour into the mixture, do not overmix.
6. Pour into prepared muffin tins and bake for 20-25 minutes, less with fan-assisted oven. Do not frost until cool.
Cinnamon Cream Cheese Frosting
1. In a large bowl, beat 2 tsp cinnamon, 1/2 cup unsalted butter, 8 oz. cream cheese (full fat) and approx 3 cups powdered sugar.
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