Pumpkin Muffcakes!

Here's a vintage recipe for a cross between a Muffin and a Cupcake.
I call it a Muffcake!
It's a frosted Muffin...... anyway, you get the idea.

I consider this to be a Best of the Best recipe

1 C Pecans, roasted. ( preheat the oven to 350 degrees and roast the nuts in a single layer on a baking sheet for 8 minutes, or until golden brown.
 Cool completely and roughly chop.

1/2 stick butter, room temperature
1 C firmly packed brown sugar
1 egg
1 15oz. can pure pumpkin
1 tsp vanilla
2 C all purpose f;our
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 C chopped dates ( I know, you say you don't like dates, but this is a necessary ingredient and once you taste these, you'll agree)

Icing:
1 3oz. package of cream cheese room temperature
Zest of 1 orange
1 tsp of the orange juice
2 C powdered sugar


Spray a 12 cup muffin pan with a vegetable spray or grease with your preference. I use my pan release recipe posted earlier on the Blog.

In a Mixer with a paddle attachment:
Medium Speed
Cream the butter and  brown sugar until well combined, about a minute.
Add the egg and continue for 1 minute more.
Add pumpkin and Vanilla and beat until combined.
Mix in the flour, baking soda, baking powder and salt.
By hand, stir in the dates and Pecans until well combined and the batter is moist.
The batter will be thick.

Spoon the batter into the muffin cups, filled just to the top.
Bake 20 minutes
Cool them in the pan for 10 minutes and then invert onto a cooling rack and cool completely( at least 30 minutes before frosting them)

Icing:
In a mixer on medium speed, with a paddle attachment
Beat cream cheese and orange juice about 30 seconds.
Gradually add powdered sugar 1/2 C at a time until incorporated well each time.
By hand, stir in the orange zest

Frost the muffins.
The icing will set after 45 minutes and you can wrap them individually in plastic wrap to store in the refrigerator, if you have any left!

Enjoy!
Peace in the Kitchen!