Tuesday, February 19, 2013

Pumpkin Raisin-Cranberry Muffins + Cream Cheese Frosting

I spent Sunday catching up with a good friend
over a piece of red velvet cake with cream cheese frosting
at a cute Amsterdam cafe.

Which reminded me how much I love cream cheese frosting...
and how long it's been since I baked something from my favorite cookbooks.
So, I cycled home and immediately baking two dozen muffins.

 I'd been hiding an extra special can of pumpkin puree in the cabinet since Thanksgiving
just waiting to whip it into something tasty!

These muffins turned out to be too yummy to keep all for myself,
I'd recommend going to bake them right away.

So, while streaming this week's episode of Wait, Wait Don't Tell Me
two-dozen muffins emerged from our tiny oven,
filling our house with a delicious cinnamon-pumpkin scent, 
perfect for a cosy Sunday night in.

Speaking of deliciousness, can we just brush over the fact that I might have definitely
licked the bowl of cream cheese frosting clean? 
For the record, it had close to 3 teaspoons of pure Madagascar vanilla extract 
and not a pinch of that liquid gold deserves to be wasted. 

Pumpkin Raisin (and cranberry) Muffins 
Recipe adapted from Green Market Baking Book 
Cream Cheese Frosting 
Recipe from New Complete Vegetarian

I'd love to know if you try it these!
Find my adapted version of this tasty muffin recipe after the jump...

PS. If you're in the mood for muffins, how about spiced pear or banana cinnamon? Yum!

Pumpkin Raisin (and cranberry) Muffins 
Recipe adapted from Green Market Baking Book by Laura C. Martin
 Makes 20-24 muffins 

1/3 cup plus 3 tablespoons hot water
 1 1/2 cups raisins and cranberries (3/4 cup each)
3 large eggs
3/4 cup honey
1 cup dark brown sugar 
(*recipe called for 1 cup malt barley syrup + maple syrup combined)
1 15-ounce can (1 1/2 cups) pumpkin puree 
2 teaspoons vanilla extract 
1 cup plus 2 tablespoons olive oil 
2 cups whole wheat flour 
2 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon 
sprinkle of dried ginger
3 teaspoons baking soda 
1 teaspoon salt

1. Preheat oven to 350 and lightly grease the muffin tins
2. In a small bowl, pour hot water over the raisins and cranberries. Let them soak
3. In a medium bowl, beat the eggs. Add the sugar and mix well. Blend in pumpkin and vanilla extract. 4. Pour in the oil, and mix thoroughly. Drain water from the raisin-cranberry mix and add to the batter
5. In a separate bowl mix the flour, spices, baking soda, and salt. Add a portion of the dry mix into the batter. Mix thoroughly and repeat until all the dry ingredients are mixed in
6. Fill muffin tins nearly full. Bake 12-15 minutes, until an inserted toothpick comes out clean
7. Cool on a rack and top with cream cheese frosting

Cream Cheese Frosting
Recipe from Rose Elliot's New Complete Vegetarian

4oz (125g) cream cheese
1oz (25g) confectioner's sugar 
Vanilla extract, to taste

1.Beat all ingredients together until smooth and creamy
2. Spread over muffins once cooled


  1. Anonymous19.2.13

    Yummy...I am still sharing the spicey banana bread w/apple, cranberriesandblueberries with cream cheese with crew here in Z.A. Funny how we both had the urgefor baking with spices at the same time. Yours look very pretty, too!

    1. No one makes banana bread like you, Mama! Have fun in South Africa, wish I could tag along! Xoxox

  2. As I said before on Instagram (I'm raininmycoffee :)) these look so amazing! They're definitely my weekend project now. Question though- where do you buy these pumpkin pie spices and pumpkin puree over here in NL? Or do you just use an actual pumpkin?

    Mary x

  3. Hi Mary, thanks for stopping by my blog! You will love these muffins, I've seriously eaten (at least) one every day this week, ha!

    As for the pumpkin, yes, it came from the States along with pumpkin pie spices. You may be able to find pumpkin purée in an imported food shop near you. The spice mix is basically just cinnamon, clove, nutmeg and ginger, which you may already have at home.

    Let me know how the muffins turn out, this is a perfectly cold weekend for baking!
    X lily