(Makes 18 muffins)

Here’s what you will need:
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cloves
1/2 cup milk
1/2 cup buttermilk
10 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, lightly packed
2 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract

2 cups powdered sugar
1 teaspoon cinnamon
2 tablespoons pure maple syrup
2 tablespoons milk (or as much as needed)

Begin by preheating your oven to 400 degrees F.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and cloves. Set aside. In a separate small bowl, combine the milk and buttermilk. Set aside.

In a large mixing bowl, using an electric mixer on medium speed, whip together the butter and sugar until fluffy and combined, about 2 minutes. Then, mix in one egg at a time until combined. Blend in vanilla and pumpkin puree. Using a spatula, add the dry mixture in three separate batches, alternating with two additions of the milk mixture, mixing until just combined. Divide the batter into 18 paper-lined muffin cups. Filing each until nearly fully. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer to a wire rack to cool.

In the meantime, prepare the glaze by whisking together the powdered sugar, cinnamon, maple syrup, and milk. Depending on the consistency, you may need to add more milk. When the muffins are cool (or almost cool) dip the muffin into the glaze to evenly coat the top. Lift the muffin out of the glaze and allow any access glaze to drip off. Allow the glaze to set or enjoy the muffins warm.

Posted By at 1:56 PM
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