Ingredients
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Muffin
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1 cup vegetable oil
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½ cup granulated sugar
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1 cup brown sugar , packed
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4 large eggs
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1 cup 100% Libby Pure Pumpkin
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1 tsp baking soda
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1 tsp baking powder
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½ tsp salt
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2 tbsp Brewer Yeast
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1 tbsp
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2 tbsp ground Flax Seed
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1¾ cup all purpose flour
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½ cup toasted chopped walnuts
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1 cup golden raisins (can substitute currents)
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Frosting
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8 oz cream cheese , softened
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¼ cup unsalted butter , softened
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2 tbsp Maple Syrup
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2½ cups confectioners sugar , sifted
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1/8 tsp salt
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Preheat oven to 350°F. Line a muffin tin with cupcake paper liners.
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Whisk oil and the sugars together until well combined.
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Whisk in the eggs. Add the pumpkin.
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Carefully mix in the baking soda, baking powder, salt, ground flax seed, Brewers Yeast and spice into the liquid mixture. Stir in the flour, mixing gently to combine evenly.
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Add the nuts and raisins.
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Pour the batter into the muffin pan. Place in the oven and bake for 20 to 25 minutes, or until a cake tester or toothpick inserted into muffin comes out clean.
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Remove the muffins and let it sit to cool in the pan for 10 minutes, then transfer to a rack to complete cooling
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Make the frosting: whisk the cream cheese and butter well.
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Mix in the maple syrup, confectioners' sugar and salt. Adjust the consistency of the frosting with additional maple syrup or confectioners' sugar, if necessary. You muat be able to spread this nicely.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.