austin resident georgia renfro sent along this month’s recipe, which she says is a family heirloom from her Great Aunt Sadie. “It’s been modified over the years, but is absolutely as delicious as ever.” It’s perfect at Halloween, especially if the frosted muffins are decorated with orange sprinkles.

 Serves: 12



·       1 cup All-Purpose Flour

·       ½ cup sugar

·       2 teaspoons Watkins Baking Powder

·       1 ½ teaspoon Watkins Cinnamon

·       ¼ teaspoon Watkins Ground Ginger

·       ½ teaspoon Watkins Nutmeg

·       ½ teaspoon Salt

·       4 Tablespoons butter, cut into pieces

·       1 cup (heaping) pumpkin puree

·       ½ cup Evaporated Milk

·       1 whole egg

·       1 ½ teaspoon Watkins Vanilla

·       ½ cup Golden Raisins, if you like them


·       2 Tablespoons sugar

·       1 teaspoon Watkins Cinnamon

·       ¼ teaspoon Watkins Nutmeg


·       ¼ cup softened butter

·       4 ounces cream cheese

·       ½ pound powdered sugar

·       ½ teaspoon Watkins Vanilla


  Preheat oven to 400 degrees. Generously grease 12 muffin tins.

  Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully mixed. In a separate bowl, mix together pumpkin, evaporated milk, egg and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.

  Pour into a greased muffin pan. The batter hardly ever fills all twelve unless you keep it down to half full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin. Bake for 25 minutes. Allow to cool in pan for 15 minutes.

  To make the frosting, beat all ingredients until soft and whipped. Spread onto completely cooled muffins, or with a large pastry bag with a large star tip. Store in the fridge, as icing softens at room temperature.