Tasty Planner - Recipe - Orange Frosted Pumpkin Muffins by Tali Wildman

Instructions

For the cupcakes:

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 completely in their liners on the rack.

Frosting:
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.