with Brown Sugar Cream Cheese Frosting

🍁 Finally the weather is demonstrating Autumnal tempertures, not that I had much patience to wait to start with the pumpkin recipes. I had originally planned on making muffins, and although they were delicious (especially still warm from the oven) , the following morning they looked just a little boring, naked and a touch too healthy so I decided to perfect them by decorating the tops with a little swirl of brown sugar cream cheese frosting and an extra walnut. The combination was a perfect marriage of complimenting flavours. This is definitely a recipe to re-make again and again! …………… and again!

🍁 INGREDIENTS MUFFIN 210g plain flour 1 teaspoon baking powder – MamΓ¬ Β½ teaspoon baking soda 90g dessicated coconut ΒΌ teaspoon salt 2 teaspoons 5 spice or allspice (in USA you an use pumpkin spice) 1 teaspoon cinnamon – MamΓ¬ Β½ teaspoon nutmeg 250g dark brown sugar, packed 2 large eggs 260g (1 cup) pumpkin puree 125ml coconut oil (melted) 125ml full-fat coconut milk 1 Β½ teaspoons vanilla extract Β½ Cup slivered almonds 24 -28 whole walnuts (2 for each muffin)

🍁 FROSTING 375g Icing Sugar 115g Butter, room temperature 225g Cream Cheese Philadelphia 200g soft Dark Brown Sugar 🍁

🍁 For full recipe please visit http://tonibrancatisano.com/index.php/2018/09/27/pumpkin-spice-muffins-with-brown-sugar-cream-cheese-frosting/ 🍁

TONI BRANCATISANO 🍁 www.tonibrancatisano.com 🍁 #stellerstories #stellerfood #fallfood #fall #stellerfall #foodanddrink #foodphotography #foodstyling #stellerrecipes