Pumpkin muffins

~ Preheat oven to 350°F. Whisk together:
2 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves

~ In other bown whisk together:
1/2 cup brown sugar
2 large eggs (room temp)
2 tsp vanilla extract
1/3 cup oil
1/3 cup milk

~ Then add:
1 cup pumpkin puree (link in bio for this recipe), and mix to combine.

~ Pour dry ingredients into the mixture and mix only to combine.
~ Pour batter into muffin pan (about 3/4 full each) and bake for 15 minutes or until cake tester comes out clean. Let cool for 15 minutes before transferring them to a cooling rack. They have to cool completely before dipping into the glaze.

~ For the glaze: In a small sauce pan combine:
1 cup brown sugar
1/4 cup milk
4 tsp unsalted butter
1 tsp ground cinnamon

~ Cook on low-heat, stirring a bit until boiling point. Let cool for a few minutes and dip the muffins into the glaze.

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