Pumpkin Spice Muffins
Author: Chelsea
Recipe type: Snack, Breakfast, Lunch
Cook:
Total time:
Serves: 12
- 1¾ cups all-purpose flour*
- ¾ cup packed brown sugar
- 1½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground ginger
- ¼ tsp nutmeg
- 2 eggs
- ¾ cup canned pumpkin puree
- ¼ cup vegetable oil
- 1 tsp vanilla
- Cream Cheese Glaze:
- 4 ounces cream cheese, room temperature (half a block)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons milk
- Preheat oven to 375F
- Put 12 muffin papers in your muffin tin, or grease the tin. Set aside.
- Whisk together all dry ingredients in a large bowl.
- In separate bowl, mix together wet ingredients.
- Pour wet ingredients over dry ingredients and stir just until mixed.
- Spoon into prepared muffin tin, and bake until tops are firm to the touch, 20-25 minutes.
- Let cool in pan on rack for 5 minutes,then transfer to rack and let cool.
- Cream Cheese Glaze:
- Beat together room temperature cream cheese, powdered sugar, and vanilla. Add milk 1 tbsp at a time until desired consistency.
- Spoon over cooled muffins.
* For Gluten Free I use Bob Mills Gluten Free Flour, and the required amount of xantham gum (See back of the Flour bag).
Recipe by Hidden Ponies at https://hiddenponies.com/2012/04/pumpkin-spice-muffins/
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