Pumpkin Muffins With Cream Cheese Frosting

• FOR THE MUFFINS:
• 1-1/2 cup Unbleached All-purpose Flour
• 1/2 teaspoons Salt
• 1 cup Sugar
• 1 teaspoon Baking Soda
• 1 cup Fresh Pureed Pumpkin
• 1/3 cups Melted Unsalted Butter
• 2 whole Large Eggs, At Room Temperature, Beaten
• 1/4 cups Water
• 1/2 teaspoons Nutmeg
• 1/2 teaspoons Cinnamon (I Used Ceylon Cinnamon)
• 1/2 teaspoons Allspice
• 1 teaspoon Ginger
• 3/4 cups Chopped, Toasted Pecans
• 1/2 cups Golden Raisins
• _____
• FOR THE FROSTING:
• 4 ounces, weight Cream Cheese, Softened
• 2 Tablespoons Unsalted Butter, Softened
• 1/4 teaspoons Vanilla
• 1/2 cups Confectioners Sugar (Sifted)

1. Preheat oven to 350u0b0F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.
2. Mix the pumpkin, melted butter, eggs, water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the chopped nuts and raisins.
3. Spoon mixture into a prepared muffin tin. Bake for twenty to twenty-five minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, they are done. Remove from the pan and cool on a wire rack.
4. While muffins are cooling, make the frosting.
5. In a small bowl, blend together cream cheese and butter until smooth. Add vanilla and then confectioner's sugar until it reaches desired spreading consistency.
6. Spread frosting on muffins, then serve.
7. Makes approximately twelve muffins.

muffins, flour, salt, sugar, baking soda, fresh pureed pumpkin, butter, eggs, ubc, nutmeg, cinnamon, allspice, ginger, pecans, golden raisins, frosting, weight cream cheese, unsalted butter, ubc, confectioners sugar

Taken from tastykitchen.com/recipes/breads/pumpkin-muffins-with-cream-cheese-frosting/ (may not work)