This is my own take on the Pumpkin Muffin. I am not a fan of pumpkin pie because of its texture, but I love the flavor. This is a muffin that tastes like a spiced pumpkin pie, and the glaze adds a cupcake feel that is just plain fun! The glaze is optional of course, but my muffins are less sweet than usual so the glaze adds the perfect amount of sweetness.You can heat them up and enjoy with vanilla frozen yogurt for dessert, with a cup of coffee for breakfast, or just in the mid afternoon for a nice snack. No matter when and where they are always delicious.
Here was my process…
I like to roast my own sugar pumpkin to bake with. But a can of pumpkin can be so much easier! If you are roasting the pumpkin set the oven to 350 degrees. Split the pumpkin and scoop the “guts” out. (Roasting the seeds to put on the muffins is always great). Place split, seeded pumpkin cut side down on baking sheet, cover with foil and cook for 90 minutes.Remove pulp of pumpkin and then puree in a blender. You will need about 2 cups of pumpkin puree. If you are using a can, you will need one 15 ounce can of pumpkin puree.
Next I mixed the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg and allspice and a pinch of salt. In a separate bowl I blended the pumpkin puree, eggs and veggie oil until well blended. Then mix the puree in with the dry mixture until a smooth batter forms.
Once mixed spoon into prepared muffin pans. I personally love to use parchment paper liners. They look great and it is more interesting than the regular cupcake liners.
Bake at 350 degrees for 18 minutes.
While they are in the oven you can start on your glaze. Its simple. Just take 1 cup of powdered sugar, 1 tablespoon vanilla extract and 1 teaspoon of cinnamon. Mix it until it is smooth and just like that, you have your glaze.
Once the muffins have mostly cooled, drizzle glaze over muffins. You don’t need much, and there is no right way to glaze these awesome little bites of heaven.
So, you will need…
- 1 small sugar pumpkin or 1 15 oz can of pumpkin puree
- 3 cups flour (I use half all-purpose and half whole wheat)
- 1 1/2 cups white and brown sugar mixture
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 2/3 cup vegetable oil
- 3 eggs
- Cinnamon Glaze:
- 1 cup confectioners’ sugar
- 1 tsp ground cinnamon
- 1 Tbsp vanilla extract
- 1 Tbsp milk