Lyndsay is a huge fan of all things Disney, and she enjoys finding ways to incorporate its magic in everything from crafts to recipes.
Special Autumn Treat
One of the most festive and yummy autumn treats is anything with pumpkin! During the Halloween season at Disneyland, the park offers many delicious pumpkin options. They offer a Pumpkin Smash Smoothie at Jamba Juice, a hazelnut tiramisu topped with pumpkin mousse, a pumpkin spice latte from Starbucks, pumpkin fudge, pumpkin beignets, and a pumpkin muffin topped with cream cheese icing just to name a few.
Of them all, my favorite may be the pumpkin muffin. (The tarimasu is very good, as well, but it tends to be more expensive and smaller.)
Even though Disneyland offers pumpkin treats only during the Halloween/fall season, it doesn't mean that this has to be the only time you can enjoy it. The great thing about pumpkin is you can find it canned all year round in grocery stores, and it has a long shelf life, too. This means you can enjoy it any time your heart desires, any time of year.
Once I found the recipe used by the park, I've begun making these muffins at home—and now you can, too.
|Prep time||Cook time||Ready in||Yields|
~ 2 dozen
- 2 cups pumpkin puree, canned
- 1 1/2 cups granulated sugar
- 3 large eggs
- 3/4 cup canola oil
- 1 1/2 teaspoons vanilla extract
- 1 cup all purpose flour
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 3/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup rasins
Read More From Delishably
- Preheat oven to 325 F.
- In a large bowl, mix the pumpkin, sugar, eggs, oil, and vanilla until well blended.
- Sift the flour, salt, baking soda, baking powder, cinnamon, cloves, and nutmeg over the pumpkin mixture. Mix until blended.
- Fold in the raisins (if you are using them) until evenly distributed.
- Portion the mixture into muffin pans and bake for 25 minutes.
- Insert a toothpick in the middle of a muffin. If the toothpick comes out clean then they are done. If not cook for an additional 1–2 minutes.
- Allow the muffins to cool for 30–60 minutes.
Just a Few Tips!
- I use a cupcake pan with cupcake liners for my muffins.
- Beat the eggs first before adding all the other ingredients. You don't have to do this but it blends together much easier if you do.
- Use a large cookie scoop to scoop the muffin mixture into the pan/cupcake liners. This makes it way easier to handle and less messy.
- Let the muffins sit in the tin for a few minutes after removing them from the oven, then transfer them to a cooling rack.
Cream Cheese Icing
You can't have pumpkin muffins without cream cheese icing, can you? Of course not!
- 1 cup unsalted butter
- 1 1/2 cup cream cheese
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/2 teaspoon cinnamon
- Allow cream cheese and butter to soften to room temperature (about 1 hour).
- Mix cream cheese and butter together until smooth.
- Add in the vanilla, cinnamon, and sugar. Mix until well blended.
- Cover and refrigerate until needed.
- Put the icing into a piping bag and decorate as you like.
Just a Few Tips!
- After the cream cheese and butter have softened break them into smaller amounts before mixing together. This will make mixing it easier.
- When transferring the icing into a piping bag, put the bag into a tall glass. This way you have both hands free and you aren't fighting with the bag.
If you want to be super festive with your pumpkin muffins try baking them in a Mickey Mouse mold. Or for all of you who want to try your hand at being super authentic to the park, try making an orange chocolate Mickey head and place it on top of the muffin with the icing.