As the owners of Lexington's only locally-owned coffee shop, The Haven Coffee House, Jim and Jessie Huthmaker were serious about doing their part to make the world a better place by how they approached their roasting and brewing craft while providing a platform to serve others. The following recipe provides a personal and homey way to extend the Huthmakers' "food ministry."
Ingredients
Muffins
2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup cooked and mashed pumpkin or 1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs
Topping
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
Cream Cheese Spread (optional)
4 ounces cream cheese, softened
3 tablespoons butter or margarine, softened
1 tablespoon firmly packed brown sugar
1/4 teaspoon ground cinnamon
Directions
Heat oven to 400 F. Place paper baking cups into 12 muffin pan cups or grease muffin pan cups; set aside.
Combine all spread ingredients in a bowl; beat at medium speed until creamy. Cover; refrigerate until serving time.
Combine flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, nutmeg and salt in a bowl; set aside.
Combine pumpkin, 1/2 cup melted butter/margarine and eggs in another bowl; stir until well mixed. Stir pumpkin mixture into flour mixture just until combined.
Spoon batter evenly into prepared muffin pan cups; spread batter to level. (Muffin cups will be full.) Bake 22-23 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to cooling rack.
Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in a bowl. Dip tops of warm muffins in melted butter and then the sugar-cinnamon mixture. Serve warm with cream cheese spread, if desired.