When I was growing up my family always has the traditional Thanksgiving turkey, green bean casserole, dumplings...etc. When my husband an I got married a new tradition was started. Our parents practically live in the same neighborhood and we thought it was so stressful to have to go from house to house and try to fit them all in in one day. So three years ago we all started going over to my in-law's house for Thanksgiving. It is so nice to be able to have both families there together all getting along. I know that is not very normal, so I feel blessed that we are able to do that. It always works out so well. My mother-in-law makes the things that she normally makes and then my Mom and Grandma bring things that they normally make, so it's like having a little bit of both families. It really is nice. I am going to try a new recipe for Thanksgiving this year...here it is:
(Chocolate muffins with Pumpkin Frosting)
(Do you like the name that I gave them? Ha!)
For the muffins:
2 cups All Purpose Flour
1 Cup Coco
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
2 sticks Unsalted Butter, room temp
3 cups Sugar
5 whole Eggs
2 tsp Vanilla Extract
1 cup Buttermilk
For the Pumpkin Frosting:
1 stick Butter, softened
8 ounces, weight Cream Cheese
3 1/2 cups Powdered Sugar
1 tsp Vanilla
1 1/2 tsp Cinnamon
1/4 tsp Ginger
1/2 tsp Nutmeg
1/2 cups Pumpkin Puree
Preheat oven to 325 degrees. Grease muffin pan or line with paper liners.
Sift together the flour, cocoa, baking powder, baking soda, and salt. In a separate bowl, cream the butter, then add the sugar and beat until fluffy. On medium speed, add one egg at a time to the butter sugar mixture. Don't over-beat, just mix enough to blend well. Add vanilla and mix.
Alternate adding flour/cocoa mixture and buttermilk until combined. Mix well on medium speed for about 30 seconds until smooth.
Fill muffin tins 1/2 full.
Bake at 325 degrees for 15-18 minutes or until a toothpick inserted comes out clean. Be careful not to over bake these.
Let muffins cool in the pan for about 2 minutes and carefully remove to cool on a rack.
Beat butter and cream cheese together until smooth, add all other frosting ingredients and mix together on medium speed. Add more powdered sugar or cream cheese for a thicker consistency if desired. Put in refrigerator for 10 minutes and then ice the muffins.