Cinnamon pumpkin muffin

Name: Cinnamon pumpkin muffin
Total time: 900 s
Yield: 12 servings
Cuisine: British
Ingredients: Spread:; 4 ounces cream cheese, softened; 2 TB butter, softened; 1 TB brown sugar; 1/2 tsp. ground cinnamon; Muffins:; 2 cups all-purpose flour; 1/2 cup sugar; 1 TB backing powder; 1,5 tsp. ground cinnamon; 1/2 tsp. ground ginger; 3/4 tsp. ground nutmeg; 2 pinches salt; 1 cup mashed cooked pumpkin; 1/2 cup butter, melted; 2 eggs (M); 1 egg (S); Topping:; 1/4 cup sugar; 1/2 tsp. ground cinnamon; 1/4 cup butter melted

Orangeat @cook_8699484

For lazy mornings at weekends in fall.

Orangeat @cook_8699484

For lazy mornings at weekends in fall.

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Ingredients

15 minutes

12 servings

Spread:
4 ouncescream cheese, softened
2 TBbutter, softened
1 TBbrown sugar
1/2 tsp.ground cinnamon
Muffins:
2 cupsall-purpose flour
1/2 cupsugar
1 TBbacking powder
1,5 tsp.ground cinnamon
1/2 tsp.ground ginger
3/4 tsp.ground nutmeg
2 pinchessalt
1 cupmashed cooked pumpkin
1/2 cupbutter, melted
2eggs (M)
1egg (S)
Topping:
1/4 cupsugar
1/2 tsp.ground cinnamon
1/4 cupbutter melted

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Steps

15 minutes

1

Combine the dry ingredients with the spices.
2

Mix the mashed pumpkin with eggs and melted butter in an other bowl.
3

Add the mixture with flour to the pumpkin mixture until combined.
4

Line the muffin tin with backing cups and fill them. Bake the muffins at 400 F for 25 minutes.
5

Prepare the spread. Mix the ingredients, cover it, until you serve the muffins.
6

Prepare the topping by combining butter, sugar and cinnamon.
7

Put the topping on each muffin.
8

Serve them with spread.