Author Notes
An easy fall muffin recipe with wonderful fall spices and pumpkin. Great with a hot cup of coffee or tea. —Chelle
Ingredients
- Batter/Sprinkle
-
1 1/2 cups
flour
-
1/2 teaspoon
kosher salt
-
1 cup
sugar
-
2 teaspoons
baking powder
-
1 cup
pumpkin puree
-
6 tablespoons
salted butter
-
1/2 cup
cream
-
2
eggs
-
1 teaspoon
vanilla extract
-
1/4 teaspoon
nutmeg
-
1/4 teaspoon
allspice
-
1/8 teaspoon
cardamon
-
1 teaspoon
cinnamon
-
2 teaspoons
sugar
-
1/4 teaspoon
cinnamon
- Glaze
-
1/2 cup
powdered sugar
-
4 teaspoons
cream
-
1 teaspoon
vanilla extract
Directions
-
1. Preheat oven to 400*. Grease muffin pan and set aside.
-
In the bowl of a large stand mixer add all batter ingredients. Mix until well combined, stopping once or twice to scrap down the sides of the bowl with a rubber spatula.
-
Fill muffin cups using batter. Each cup should be about half way full. Lightly sprinkle/dust the top of each muffin cup using the additional sugar and cinnamon.
-
Bake at 400* for 20-25 min. Muffins will be small but have a nice rounded top and be a medium brown. Cool for 15 min and remove from pan.
-
In a small sauce pan over low heat melt together powdered sugar, vanilla and cream stirring continuously to prevent burning. Drizzle over muffins.
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