Iced Pumpkin Muffins

Pumpkin Fields by Tammy Mouré

Fall winds accosted the country
Under the big bright moon
Coloring with orange unbecoming
Knitting with words jarring
Tales barren of veracity and grace
Reaping whirlwinds of doubt
Until dishonor reigned with hate
Much to America’s
Pumpkin fields’ distaste.

These Iced Pumpkin Muffins are the perfect accompaniment to your morning coffee. They are slightly sweet with a dense crumb and full of pumpkin and spices.  I hope you give them a try and make your fall mornings sweet.

*Recipe adapted from Cooking Classy

Ingredients (Serves 12)

3 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ginger
1/4 tsp ground cloves
1 (15oz) can of pumpkin puree
1/3 cup sour cream
1/2 cup butter, softened
2 tbsp vegetable oil
1 cup brown sugar
1/4 cup sugar
2 large eggs
1 tsp vanilla extract
ICING
2 1/4 cups powdered sugar
3 tbsp milk
1/2 tsp vanilla extract

Instructions

Preheat oven to 400°. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves, set aside.

In another mixing bowl, whip butter, vegetable oil, brown sugar and granulated sugar on medium-high speed until pale and fluffy, about 3 – 4 minutes.

Mix in eggs one at a time blending just until combined.

Add in vanilla, pumpkin puree and sour cream.

Add flour mixture in thirds, mixing until combined after each addition.

Divide batter among 12 paper lined muffin cups, filling each cup over full and bake in preheated oven 17 – 20 minutes until toothpick inserted into center comes out clean.

Allow to rest several minutes in muffin tin then transfer to a wire rack to cool 10 – 15 minutes.

ICING
In a small mixing bowl, whisk together powdered sugar, milk and vanilla until blended.
Dip and swirl tops of nearly cool muffins into glaze and allow excess to run off, then return upright onto wire rack placed over a baking sheet to catch excess icing allowing icing to set at room temperature.

¡Enjoy!

Print

Iced Pumpkin Muffins

These Iced Pumpkin Muffins are the perfect accompaniment to your morning coffee. They are slightly sweet with a dense crumb and full of pumpkin and spices.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author www.sanpasqualskitchen.com

Ingredients

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 1 1/2 tsp cinnamon
• 3/4 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp ground cloves
• 1 15oz can of pumpkin puree
• 1/3 cup sour cream
• 1/2 cup butter softened
• 2 tbsp vegetable oil
• 1 cup brown sugar
• 1/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ICING
• 2 1/4 cups powdered sugar
• 3 tbsp milk
• 1/2 tsp vanilla extract

Instructions

• Preheat oven to 400°. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves, set aside.
• In another mixing bowl, whip butter, vegetable oil, brown sugar and granulated sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes.
• Mix in eggs one at a time blending just until combined.
• Add in vanilla, pumpkin puree and sour cream.
• Add flour mixture in thirds, mixing until combined after each addition.
• Divide batter among 12 paper lined muffin cups, filling each cup over full and bake in preheated oven 17 - 20 minutes until toothpick inserted into center comes out clean. Allow to rest several minutes in muffin tin then transfer to a wire rack to cool 10 - 15 minutes.
• ICING
• In a small mixing bowl, whisk together powdered sugar, milk and vanilla until blended.
• Dip and swirl tops of nearly cool muffins into glaze and allow excess to run off, then return upright onto wire rack placed over a baking sheet to catch excess icing allowing icing to set at room temperature.
• Enjoy!

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