Let me start off by saying that I am not a huge fan of pumpkin anything (I'm more of a sweet potato fan, I could eat sweet potato anything throughout the year). I'm one of those people who have to be in the "mood" for it. (which usually comes around from September-November like most people). I had a can of pumpkin puree and decided to give a quick search on Pinterest for a recipe. I came across this super yummy recipe. I over cooked the muffins on purpose (I do not like mushy muffins). I also added a little more confectioner sugar to the frosting due to not liking the consistency. Overall, these babies were a huge hit in my home. I thought that they would be perfect to have on the go with coffee or tea. Especially on football Sunday.
Anywho, have you tried any new recipes lately?
Recipe Adapted from
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (15-ounce) can pumpkin puree
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
FOR THE CINNAMON STREUSEL TOPPING
- 2 teaspoons cinnamon
- 2 tablespoons unsalted butter, cut into cubes
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
FOR THE GLAZE
- 1/2 cup confectioners sugar
- 1-2 tablespoons milk
- 1 tablespoon of melted unsalted butter
DIRECTIONS:
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
- To make the streusel topping: combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
- In a large bowl, combine the dry ingredients, flour, sugar, cinnamon, ginger, salt, nutmeg, baking powder, and baking soda.
- In another bowl, whisk together the wet ingredients, pumpkin puree, butter, eggs and vanilla.
- Pour mixture over dry ingredients and stir using a spatula just until moist.
- Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, gently press the crumbs into the batter.
- Bake for 16-18 minutes, or until a tester inserted in the center comes out clean.
- To make the glaze, combine confectioners sugar, milk, and butter. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
- Once done, cool for 10 minutes and drizzle the glaze on each muffin.
- Allow glaze to set before serving.
0 comments
ATTENTION: Are you a no-reply comment blogger? I only reply via email. If you would like to change this setting. Please go to your profile and check "show my e-mail address". TA-DA!
I would love to read your thoughts... Thanks for sharing Happy comments :).
~Mrs. Delightful