Christina LOVES pumpkin muffins with cream cheese frosting. Many years ago I came across Connie Knowlton’s, best recipe of pumpkin bar. Connie lived in Niger many years and i think they are the best bars ever. But the past few years I have started to make the same recipe, but this time as muffins and they turned out so delicious. You must try!
In Niger, I make them from a pumpkin that I cook and than make a purée. In the USA, i simply buy a can of pumpkin. They always turn out the best, moist, delicious and tasty muffins.
2 cups of multipurpose flour
1 1/2 cup of sugar (I reduced 1/2 cup of sugar from recipe)
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 cup of canola oil
2 cups of pumpkin (can or cooked)
In a mixing bowl, add dry ingredients: flour, sugar, baking powder, baking soda, salt and cinnamon. In another bowl mix oil, pumpkin and eggs. Add the wet ingredients into the dry ingredients. Mix well.
You can use this recipe for pumpkin bar or muffins
for Cream cheese frosting
You will need to beat together 8 oz of Cream Cheese (In Niger I use Greek Yogurt that I make) , 1/2 cup of softened butter and 1 tsp of vanilla. Gradually mix in 2-3 cups of confectioners’ sugar.
I keep the frosting in a Tupperware in fridge and use as needed for the muffins.