Orange Frosted Pumpkin Muffins

September 22, 2008 · 24 comments · Print This Post

in Baked Goods, Cupcakes, Desserts, Muffins

Frosted Pumpkin Muffins

Happy first day of fall! I’m sure most of you aren’t feeling very excited about this change, especially if you reside in New England like I do.  The onset of Fall means that sunblock, bathing suits, and flip flops will soon be distant memories and the inevitable snowflakes are lurking just around the corner. In the meantime though I fully intend to take advantage of the crisp cool air, visit my favorite local orchard, and maybe even bake a pie or two. Of course my fondness for fall is probably made possible due to the fact that I’m flying to Florida for an extended dose of sun soaked laziness this week. It’s much easier to get excited about bundling up in scarves and mittens when you know you have an upcoming date with a frozen rum soaked concoction and a chaise lounge in 48-hours.

Beach retreat or not, I can’t think of a better way to celebrate the changing seasons than with a spicy pumpkin muffin topped with a subtle orange icing. This substantial snack is the perfect way to ready yourself for the pumpkin flavored onslaught that is bound to take place over the next few weeks. Are you ready for the pumpkin?

Pumpkin Muffins

Orange Frosted Pumpkin Muffins (originally published in A Harvest of Pumpkins and Squash by Lou Seibert Pappas)
1/2 cup butter, at room temperature
2/3 cup firmly packed light brown sugar
1/4 cup molasses
1 cup pumpkin or winter squash purée, canned or homemade
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup golden raisins

Preheat the oven to 400ºF. Line 12 standard muffin cups with paper liners.

In a large bowl, combine the butter, brown sugar, and molasses. Using an electric mixer set on medium speed, beat until creamy. Add the pumpkin and eggs and beat until smooth. In another bowl, stir together the flour, baking soda, cinnamon, ginger, and salt. Add the dry ingredients to the pumpkin mixture along with the raisins and mix just until incorporated.

Spoon the batter into the prepared muffin cups, filling each almost to the rim, and smooth the tops. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool slightly, then turn the muffins out and let cool compltely in their liners on the rack.

Orange Frosting
1 cup confectioners’ sugar
2 tablespoons butter melted
1 tablespoon thawed orange juice concentrate

In a small bowl, beat together the confectioners’ sugar, butter, and orange juice concentrate. Spread over the cooled muffins. Serve at room temperature. Note: I really wanted my icing to be orange tinted so I added one drop of yellow and red food coloring to the mixture.

{ 22 comments… read them below or add one }

1 Susie September 22, 2008 at 9:39 am

I LOVE PUMPKIN ANYTHING. Cept for that Starbucks latte. I am starting to feel the yearning to make some chicken pot pie so I KNOW it’s Fall around here. I envy your trip. Enjoy it for all of us!


2 kitchenbelle September 22, 2008 at 9:48 am

These sound delicious! The icing looks great!


3 Sues September 22, 2008 at 10:35 am

I just made pumpkin muffins the other day! But not with orange icing…which by the way looks amazing!


4 Jade Berthiaume September 22, 2008 at 11:06 am

These look delish! I love fall…especially because of all the fabulous pumpkin recipes!


5 [email protected] Eats September 22, 2008 at 11:35 am

Great job erin!! this is greatness here girlfriend!

@Susie! I’m so with you !!!! I can eat an entire pumpkin! Fall was blessed on my lips last week with my first pumpkin treat: evilbux coffee latte! love it!


6 Hänni September 22, 2008 at 12:48 pm

I am -so ready- for pumpkin season. your muffins look delish but i am biased. pumpkin cookies are a personal (and very occasional) favorite treat!


7 Nicole September 22, 2008 at 4:00 pm

I am totally ready for pumpkin recipes! In fact, I’ve been ready for a couple weeks now. I do wish that the weather felt a little more autumn-like around here…


8 caviar and codfish September 22, 2008 at 4:03 pm

OooO Yay! I’m always so excited by the years first pumpkin recipes!!


9 David Cancel September 22, 2008 at 8:43 pm

Had 2 of these today! Wow!!!!!!!!!!!!!!!!!! Erin they were great. Thank you so much!


10 noobcook September 22, 2008 at 11:52 pm

So gorgeous! They are so cute!


11 diva September 23, 2008 at 7:41 am

i love your spiced pumpkin cupcakes. they are the exact thing i want right now. and actually, not to be a damper, but since i love the English wet and grey – i am so excited about fall. 😀


12 justJENN September 23, 2008 at 9:49 am

The title of this post made me laugh out loud. I’m ready for pumpkin anything too.


13 Hillary September 23, 2008 at 3:33 pm

Impressive! I like that you cracked out the pumpkin on the first day of fall! Our weather is still quite warm but I can’t wait for all things pumpkin.


14 farida September 23, 2008 at 5:00 pm

Viva pumpkin season:) Your posts just reminded me about your delicious pumpkin rolls I once made and can’t take off my mind:) These cupcakes look very good too!


15 Nix September 24, 2008 at 9:05 am

Mmmm we SHOULD get this pumpkin started.


16 EB September 24, 2008 at 7:02 pm

Ooh ooh ooh! One of the very few things I bake well is pumpkin muffins, but I never frost them. Orange frosting?! Genius.


17 Abbey September 25, 2008 at 5:53 pm


I am so pumped that it is now officially fall. Sadly, you’d never know it by looking out my window, though. *SIGH* I’m so jealous of you darn New Englanders!

(Sidenote/Question: I was speaking with a gentleman here in Cali, and he said he was from Boston or somewhere in that area and I said, “Oh I wish I lived in New England.” And he was quick to tell me it was NOT New England, it was the North East. What?? I’ve always heard it referred to as New England! What’s your take on this?)

Okay, back to the pumpkin matter at hand.

YUM! I wish I’d seen this yesterday so that I could have made a batch for my little party I’m attending tonight…for The Office Premiere! I know…I’m a nerd! And I don’t care! 🙂

Anyhoo…you know me and pumpkin…I Love It! So I’ll be testing these bad boys out!


18 Rachel September 27, 2008 at 9:00 pm

I LOVE that orchard! So much! Fall out here on the West Coast feels different, and apple picking isn’t even close to the same. I’m more than a little jealous that you get to go out and enjoy that little piece of heaven (aka makes heading towards winter in boston worthwhile) in Bolten


19 leslie September 30, 2008 at 12:24 pm

What can I use as a substitute for mollases?


20 Jess October 12, 2008 at 3:19 pm

I just made these – they’re so good! I substituted whole wheat pastry flour for the all-purpose, omitted the raisins, and substituted maple syrup for the molasses (no molasses in the house). The frosting really makes them stand out, in my opinion – the orange flavor is great with the squash.


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: