Pumpkin Spice Muffin Tops

Just the top of the muffins! Pumpkin spice with a cream cheese icing.

Serves: 20-24 muffin tops, freezes well.

Prep Time: 10 min

Cooking Time: 15-17 min

Total:  30 min

Ingredients

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/3 tsp. ground ginger
1/8 tsp. ground clove
1/2 tsp. salt
2 eggs
1 cup brown sugar, packed
1/2 cup unsweetened apple sauce
1 tsp. vanilla
1 cup natural pumpkin puree
1/2 cup raisins
1/3 cup walnut or pecan pieces

Cream Cheese Icing
4 oz cream cheese, room temperature
2 tbsp unsalted butter, room temperature
1/2 cup powdered icing sugar
1/2 tsp. vanilla extract

Directions

1. In a large bowl, stir together flour, baking powder, baking soda, spices and salt.  Make a well in the middle.
2. Add eggs, sugar, apple sauce, vanilla and pumpkin puree, and beat with an electric mixer until combined.
3. Fold in raisins and pecans.
4. Line a baking sheet with parchment paper and scoop spoonfuls of batter onto the sheet.
5. Bake in a preheated oven at 325F for 15-17 minutes, or until an inserted toothpick comes out clean.
6. Transfer to a wire rack and cool completely.
7. To make icing, beat cream cheese and butter with an electric mixer until combined.  Slowly add icing sugar while beating, until desired consistency is reached.  Stir in vanilla and decorate!

Lightly adapted from joyofbaking.com