November 11, 2013

Pumpkin Muffins with Cinnamon Glaze

This year I was a little late on my "pumpkin flavored everything phase". But then I remembered how awesome pumpkin flavored everything is. And then I remembered that pumpkin muffins exist. Warm, soft pumpkin muffins covered with this wonderfully sweet cinnamon glaze exist.

So maybe I had three one of these for breakfast this morning while I watched the snow fall...

But with the warm, comforting fall flavors of the pumpkin muffin, with the ooey-gooey cinnamon glaze drizzled over the top, it's so hard to stop at just one.

Pumpkin Muffins with Cinnamon Glaze
Author: Herbivore Haven, Adapted from Pinch of Yum
For the pumpkin muffins:
  • 3 1/2 cups of flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoons cloves
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups pumpkin puree (not pie filling)
  • 1 cup vegetable oil
  • 2 cup sugar
  • 3 eggs
For the cinnamon glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon cinnamon
For the pumpkin muffins:
  1. Preheat the oven to 350 degrees F. Mix all dry and wet ingredients separately.
  2. Add dry ingredients to the pumpkin mixture, slowly.
  3. Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.
  4. Glaze and enjoy!
For the cinnamon glaze:
  1. Mix all ingredients together until there are no clumps. Add milk as desired for a thinner consistency. Add powdered sugar as desired for a thicker consistency.