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.
Servings 12
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!