Author Notes: An easy fall muffin recipe with wonderful fall spices and pumpkin. Great with a hot cup of coffee or tea. —Chelle
Makes: 12 muffins
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.