Pumpkin Yumkins

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 1 large egg
• 1 (15-ounce) can pure pumpkin
• 1 tsp pure vanilla extract
• 1/2 tsp maple flavor (optional)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1 cup white chocolate chips
• 1 cup raisins

For the Cream Cheese Frosting:

• 1 (3-ounce) package cream cheese, at room temperature
• 1 tsp pure vanilla extract
• 2 cups powdered sugar, sifted

Instructions:

1. To make the Yumkins: Preheat oven to 350 degrees F.  Line a 12 cup muffin tin with muffin liners.
2. 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, vanilla, and maple flavor (if using) and beat until combined. Stir in the flour, baking soda, baking powder, salt, and cinnamon. Stir in the white chocolate chips and raisins. The batter will be thick.
3. Spoon the batter into muffin cups just to the top. Bake for 16 to 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 milk on medium speed about 20 seconds. Add the powdered sugar 1/2 cup at a time, beating until incorporated after each addition.
5. Coat the tops of the cooled Yumkins with frosting.  Well-wrapped Yumkins will keep about 3 days in the fridge but do no wrap until the frosting has set, about 45 minutes.