This would be a perfect option to have for brunch, or you could make these as treats for neighbors or for if you have guests coming to stay with you. Here’s the recipe
• 1½ cups all-purpose flour
• 2½ teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• ¼ cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1¼ cup canned pumpkin puree
Glaze Ingredients:
• 2 cups powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract
• 2 teaspoons of ground cinnamon
Directions:
1. Preheat oven to 425° and put your cupcake liners in a muffin pan.
2. In a large bowl, combine the flour, spices, baking powder, baking soda and salt, making sure you mix everything together well.
3. In another bowl, mix the sugars, oil, milk, eggs and vanilla together until they’re well combined.
4. Add in the pumpkin puree and whisk until smooth.
5. Pour the wet ingredients into the dry ingredients and mix together using a silicone spatula. Make sure you only mix until everything is just combined – don’t overmix!
6. Divide the batter among the paper liners, filling each one about 3/4 full.
7. Bake for 5 minutes at 425°, and then without opening the oven, reduce the oven temperature to 350°. Bake for an additional 15 minutes or until a wooden toothpick inserted in the center comes out clean.
8. While your muffins are baking, make your glaze. Mix together the powdered sugar and ground cinnamon, then add in the vanilla extract. Add milk a little at a time until it’s a thick consistency.
9. Remove the muffins from the pan and let them cool completely on a wire rack.
10. Put the glaze in a piping bag or baggie and cut a small hole to pipe out a drizzle of glaze on the tops of the muffins.
By Elsie Stark
