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Glazed Pumpkin Muffins

It’s the season for pumpkin! We can’t get enough of pumpkin so don’t be surprised if that’s all we post about for the next several months. These muffins are similar to the ones we posted last fall but these are a bit lighter without a cream cheese filling. They pair well with a pumpkin latte in the morning!

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Pumpkin Muffins Dipped in a Vanilla Glaze
Yields 12
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 3 cups flour
  2. 2 tsp baking powder
  3. 1/4 tsp baking soda
  4. 3/4 tsp salt
  5. 1 1/2 tsp cinnamon
  6. 3/4 tsp nutmeg
  7. 1/2 tsp ginger
  8. 1/8 tsp ground cloves
  9. 1 1/4 cups pumpkin puree
  10. 1/3 cup plain Greek yogurt
  11. 6 Tbsp butter, softened
  12. 1/4 cup vegetable oil, divided
  13. 3/4 cup brown sugar
  14. 1/4 cup sugar
  15. 2 eggs
  16. 1 tsp vanilla
For Glaze
  1. 2 cups powdered sugar
  2. 2 1/2 - 3 Tbsp milk
  3. 1/2 tsp vanilla
Instructions
  1. Preheat oven to 400°. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves; set aside.
  2. In a separate bowl, blend together pumpkin puree and Greek yogurt; set aside. In another bowl, using an electric mixer, cream butter, 1 Tbsp vegetable oil, brown sugar and granulated sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes. Mix in remaining 3 Tbsp vegetable oil.
  3. Mix in eggs one at a time blending just until combined after each addition. Add vanilla with last egg.
  4. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and fold in just until combined after each addition.
  5. Divide batter among 12 paper lined muffin cups, filling each cup full and bake in preheated oven 18 - 20 minutes until toothpick inserted into center comes out mostly clean, just a few moist crumbs. Allow to cool 10 minutes in muffin tin then transfer to a wire rack to cool 10 - 15 more minutes.
  6. In a small mixing bowl, whisk together powdered sugar, milk and vanilla and blend well (adding more milk if needed to thin enough for dipping). Dip and swirl tops of nearly cool muffins into glaze and allow excess to run off, then return upright onto wire rack and allow glaze to set at room temperature. Store in an airtight container.
Adapted from Cooking Classy
Adapted from Cooking Classy
Delectable http://delectablebakehouse.com/

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