I work in an office with people who are obsessed with pumpkin. Mostly pumpkin lattes. Last year my boss toss a chunk of pumpkin pie into his coffee I hopes to get the same flavor. I had planned to make these muffins as donuts, but changed mid course. I work with 65+ people. My donut pan makes 6 at a time. I would still be make donuts!! So mini muffins were a better option and equally appreciated.
The glaze is not so much a glaze but a sweet pumpkin topping. These were moist and yummy and gone by midday. Maybe I will have to try another pumpkin recipes before the Christmas mint craz begins.
Glazed Pumpkin Muffins
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons flour
For the Glaze
1 cup powdered sugar
1 Tablespoon half & half (or milk)
1/2 teaspoon vanilla
2 Tablespoons pure pumpkin puree
1/4 heaping teaspoon pumpkin pie spice
2 Tablespoons butter, melted
Preheat the oven to 350°F.
Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
Add the flour, stirring just until smooth.
Fill the cupcake liners fill about 3/4 full.
Bake the muffins for 23 to 25 minutes, or until a cake tester inserted into the center of one comes out clean. While baking, whisk up glaze ingredients.
While the doughnuts are still warm (but no longer fragile), top them with the pumpkin glaze.