Tuesday, November 18, 2014

Glazed Mini Pumpkin Muffins



Tis the season for all things pumpkin. It's getting a little out if control though. I'm starting to imagine Bubba from Forrest Gump-- pumpkin pie, pumpkin ravioli, pumpkin chili, pumpkin roll, pumpkin--well, you get it. I keep waiting for pumpkin sushi. 

Don't get me wrong. I love pumpkin, especially in the muffin, bread or pie categories (whoopie or otherwise). Maybe one day I will become brave enough to add it to my savory dishes.  Oh who am I kidding? This is the first pumpkin flavored anything I've even had and it's the middle of November! It will be a while before savory pumpkin dishes become my priority. 

These mini muffins are super popable and slightly addicting. Mini muffins are such a great on-the-go breakfast. I normally portion them out in baggies and literally all I have to do is grab them on my way out the door! They also freeze extremely well. If you're going the freezer route I would nix the glaze until they thaw. I've never experimented with glaze and freezers but that sounds like a good winter project. 

Speaking of winter, it's snowing. Like, REALLY, snowing. In my opinion this shouldn't be happening in the middle of November in Kentucky.  However, these muffins go great with a cup of piping hot coffee! 

Thanks to Damn Delicious for originally posting these with a streusel topping. If only I had brown sugar. Who am I and why don't I have brown sugar? 

Glazed Mini Pumpkin Muffins                                                      Printer Friendly

Yield: 48 mini muffins

Adapted from Damn Delicious

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 cup sugar
1 (15 ounce) can pure pumpkin
2 eggs
1 teaspoon vanilla
1/2 cup butter, melted

Preheat oven to 350 degrees. 

In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. 

In a separate bowl beat the eggs, add pumpkin, vanilla and butter. Mix well. 

Pour the pumpkin mixture into the dry ingredients.  Stir together making sure you don't over mix. 

Scoop about a tablespoon of the mixture into each mini muffin hole. Bake I'm a 350 degree oven for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. 

Remove from muffin tin. Cool on a wire rack. 

Glaze

4 tablespoons powder sugar
Dash of vanilla extract
Milk

In a small bowl mix the powder sugar, vanilla and enough milk to thin to your desired consistency. Pour into a plastic sandwich bag, snip off a corner and drizzle over muffins once they have cooled. 

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