Ingredients
- 2 1/4 cups all purpose flour
- 1 tablespoon cinnamon
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground allspice
- 3/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 2/3 cup safflower oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 3/4 cup buttermilk
- 1 1/4 cups pumpkin puree
- 1 cup flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons butter melted
- 4 ounces cream cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2-3 tablespoons milk
Recipe Description
These big beautiful Pumpkin Muffins make for a marvelous breakfast with a big cup of coffee or a after dinner sweet treat with a glass of milk. These delectable treats can be made up to several days in advance however store them in the fridge after the glaze has been drizzled on because cream cheese definitely requires refrigeration. What is it about cream cheese and pumpkin? That delicious combination is just so incredibly scrumptious!!
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