Pumpkin Spice Muffins

I don't think I could make these muffins fast enough for Daniel... for some reason, he just could eat these all day. Maybe because they're soft and fluffy or the perhaps it's the combination of the cream cheese topping with the pumpkin spices.

Whatever it is, they're definitely a make again!
Thanks to the girl who ate everything for introducing me (and Daniel) to this yummy fall delight!

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

by The Pioneer Woman

Muffins:
1 cup all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

4 tablespoons butter, cut into pieces

1 heaping cup pumpkin puree

1/2 cup evaporated milk

1 egg

1 1/2 teaspoons vanilla

1/2 cup golden raisins (optional!)

Cinnamon Sugar Mixture:

2 tablespoons sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins.

Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

Cream Cheese Frosting
1/4 cup softened butter

4 ounces cream cheese

1/2 pound powdered sugar

1/2 teaspoon vanilla

Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!
Store in fridge, as icing will soften at room temperature.