-
1
Directions for muffins/cake:
-
2
Preheat oven to 325u00b0F. Grease muffin pans or line with paper liners.
-
3
Sift together the flour, cocoa, baking powder, baking soda and salt.
-
4
In a separate bowl, cream the butter, then add the sugar and beat until fluffy.
-
5
On medium speed, add one egg at a time to the butter sugar mixture. Don't over-beat, just mix enough to blend well.
-
6
Add vanilla and mix.
-
7
Alternate adding flour/cocoa mixture and buttermilk until combined. Mix well on medium speed for about 30 seconds until smooth.
-
8
Fill muffin tins halfway.
-
9
Bake at 325u00b0 F for 15 to 18 minutes or until a toothpick inserted comes out clean. Be careful not to over-bake these.
-
10
Let muffins cool in the muffin pan for about 2 minutes and carefully remove to cool on a rack. (Go ahead and eat one while they're hot. You need to test it anyway.)
-
11
(Note: This cake recipe also works well for 2 loaf pans. Split batter between 2 greased loaf pans and cook for approximately 65 minutes at 325u00b0 F or until a toothpick inserted in the middle comes out clean.)
-
12
Pumpkin frosting directions:
-
13
In a bowl, beat butter and cream cheese together until smooth.
-
14
Add all other frosting ingredients and mix together on medium speed. Add more powdered sugar or cream cheese for a thicker consistency if desired.
-
15
(I refrigerated the frosting for about 10 to 15 minutes before icing the muffins, which I think helped the frosting to thicken up a tad.)
-
16
These muffins warmed slightly in the microwave are yum yum!
-
17
I hope you enjoy! Yea fall!
