This moist pumpkin muffin recipe and creamy cinnamon butter spread will be a hit at your next brunch. Or bring a basket to neighbors or teachers during the fall sesaon.
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Cream Cheese Butter Spread
4 ounces cream cheese, softened
3 tablespoons Land O Lakes® Butter, softened
1 tablespoon firmly packed brown sugar
1/4 teaspoon ground cinnamon
2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup canned pumpkin
1/2 cup Land O Lakes® Butter, melted
2 large Land O Lakes® Eggs
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup Land O Lakes® Butter, melted
Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups or grease muffin pan cups; set aside.
Combine all spread ingredients in bowl; beat at medium speed until creamy. Cover; refrigerate until serving time.
Combine flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, nutmeg and salt in bowl; set aside.
Combine pumpkin, 1/2 cup melted butter and eggs in another bowl; stir until well mixed. Stir pumpkin mixture into flour mixture just until combined.
Spoon batter evenly into prepared muffin cups; spread batter to level. (Muffin cups will be full.) Bake 22-23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack.
Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in bowl. Dip tops of warm muffins in melted butter and then sugar-cinnamon mixture. Serve warm with cream cheese spread.
Make pumpkin ice cream with remaining canned pumpkin. Just combine 1 pint softened vanilla ice cream with remaining 2/3 cup pumpkin, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground ginger and dash of cloves. Spoon into resealable freezer container; freeze.
What would Halloween be without pumpkins galore? Festive jack-o’-lanterns make cakes and party snacks more fun, and creamy pumpkin puree is the trick to making fall soups, sauces and baked goods a treat.