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.
No comments:
Post a Comment