A few years ago, I received this pumpkin muffin recipe from my sister-in-law Rivkie. At the time, I was nervous to try a recipe that used canned pumpkin. I was sure my kids would not touch it. When I tasted them, I was surprised to find how similar they tasted to honey cake…I actually called these “honey muffins” for awhile. It was some time before my children discovered what the true secret ingredient really was. By then, they loved them anyway and it was time to take them to the next level by adding a new frosting.
Yield: 30 muffins
Preheat oven to 350 degrees Fahrenheit. Line 30 cupcake cups with paper liners and set aside.
In the bowl of an electric mixer, beat together oil, applesauce, eggs, and sugar until smooth. Add flour, baking powder, baking soda, cinnamon and pumpkin puree. Mix until smooth.
Pour batter into the prepared cupcake pans and bake for 30 minutes. Let cool.
In the bowl of an electric mixer, beat together all ingredients until smooth.
Pipe frosting on top of cooled muffins. Sprinkle turbinado sugar on top.
Tips:
Although these muffins are a delicious Chol Hamoed treat that also make a perfect dessert, you can make a double batch of these and serve then without the frosting as a sweet side dish alongside your Yom Tov meal.
Notes:
These muffins freeze very well. You can fully prepare these in advance and freeze. Defrost two hours before serving.
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