Makes 12 muffins

Here’s what you need:
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon kosher salt
2 eggs
1/3 cup brown sugar
1 (15 ounces) can pumpkin puree
1/4 cup unsalted butter, melted
1/2 cup sour cream
1/3 cup chopped pecans, optional

Maple Glaze:
1 cup powdered sugar
2 tablespoons unsalted butter, melted
2 tablespoons pure maple syrup
1/4 teaspoon vanilla extract
1/8 teaspoon kosher salt
2-4 tablespoons milk

Begin by preheating your oven to 375 degrees F. Use a baking spray to grease your muffin tin. Set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, ginger, and salt. Set aside. In a medium bowl, whisk together the eggs and brown sugar until smooth. Stir in the pumpkin, melted butter, and sour cream until blended. Add the pumpkin mixture to the flour mixture and stir until almost blended; then stir in the pecans until just combined.

Spoon the batter into the prepared pan. (Divide the batter evenly so the muffins will be the same size.) Bake for 20-25 minutes or until a toothpick inserted near the center of a muffin comes out clean. Cool for about 5 minutes in the pan. Remove from the pan, invert so the top of each muffin is up, and allow to finish cooling on a wire rack.

To prepare the glaze, whisk together the powdered sugar, butter, maple syrup, vanilla extract, salt, and one tablespoon of milk at a time. Add the milk until you achieve a consistency that will uniformly coat your muffins. Brush on the glaze with a silicone brush.

Posted By at 3:10 PM
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