Pumpkin Yumkins
 
Prep time
Cook time
Total time
 
Source: "The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery and Cafe" by Rebecca Rather
Serves: 1 dozen
Ingredients
  • YUMKINS
  • 1 cup pecans
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup firmly packed dark brown sugar
  • 1 large egg
  • 1 (15 ounce) can pure pumpkin
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 cup chopped dates
  • CREAM CHEESE FROSTING
  • 1 (3 ounce) package cream cheese, at room temperature
  • 1 tsp. freshly squeezed orange juice
  • 2 cups powdered sugar
  • Zest of 1 orange, preferably organic
Instructions
  1. TO MAKE THE YUMPKINS: Preheat the oven to 350 degrees F. Arrange the nuts on a baking sheet in a single layer and toast for 7 to 9 minutes, until golden brown and aromatic. Cool the nuts, and then coarsely chop.
  2. Grease 12 standard-size muffin cups with butter or cooking spray. Using a mixer fitted with a paddle attachment, cream the butter and sugar in a large bowl on medium speed about 1 minute. Add the egg and beat on medium speed for 1 minute. Add the pumpkin and vanilla and beat until combined. Stir in the flour, baking soda, baking powder and salt. Stir in the dates and pecans. The batter will be thick.
  3. Spoon the batter into muffin cups just to the top. Bake about 20 minutes, until the muffins are firm to the touch or a toothpick inserted into the middle comes out clean. Cool the muffins in the pan for 5 minutes, then invert them onto racks to cool for 30 minutes before frosting.
  4. TO MAKE THE FROSTING: Using a mixer fitted with the paddle attachment, beat the cream cheese and orange juice on medium speed about 20 seconds. Add the powdered sugar ½ cup at a time, beating until incorporated after each addition. Stir in the orange zest.
  5. Coat the tops of the cooled yumkins with frosting. Do no wrap until the frosting has set, about 45 minutes. Well-wrapped yumkins will keep about 3 days at room temperature.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2013/10/pumpkin-yumkins.html