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The Ingredients:
- 3 cups all-purpose flour
- 1 tbsp., plus 1 tsp. pumpkin pie spice
- 2 tsp. baking soda
- 1 tsp. salt
- 3 cup sugar
- 1 15 oz. can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- ¾ cup orange juice
Preheat oven to 350°. Line the muffin pans with liners or spray them with baking spray. Sift together the flour, spice, baking soda and salt. In a large bowl, combine the sugar, pumpkin and eggs, and whisk until smooth. Whisk in the oil and the orange juice until the batter is smooth. Add the flour-spice mix to the pumpkin mixture and fold together until well incorporated, but do not overmix. Bake 20–25 minutes. Frost with cream cheese frosting.
Creme Cheese Frosting
- 4 oz. unsalted butter at room temperature
- 8 oz. Philadelphia cream cheese at room temperature
- 1 tbsp. pure Madagascar bourbon vanilla (we use and recommend Nielsen-Massey)
- 5 cups sifted confectioners' sugar
Cream the butter and cream cheese together until light and fluffy. Add the vanilla and beat. Add 1 cup of sifted powdered sugar at a time and continue to beat frosting for about 5 minutes.
