Moist Pumpkin Spice Muffins

I love these muffins--though I have made a number of changes. The original recipe calls for evaporated milk and optional raisins. I used cream (1/2 and 1/2) and lots of chopped sweet and tart apples. The second time I made them, I added some ground cloves as I felt the spice needing some spicing-up. As I was making very large (Texas-style) muffins, I tripled the recipe for a yield of about 14-15 muffins. I did not try the cream cheese icing; instead I used the sugar/cinnamon/nutmeg mixture on the top of the muffins. Delicious!! And really, really moist.

I forgot that I made, and blogged, these a while ago! Muffins are so easy to make, and I love them on a weekend morning-- while reading the paper and sipping on coffee. These have a nice balance of spices. I did use the golden raisins, because I love them and the evaporated milk. I didn't frost these, though I'm sure they'd be delicious with a cream cheese frosting. They definitely are moist, too. You can view how I made these at: http://foodiewife-kitchen.blogspot.com/2009/12/pumpkin-spice-muffins-adapted-from.html