Sunday, December 14, 2008

Pumpkin Muffins with Maple Glaze

Delicious, moist, adorable, easy and pumpkin!

You don't even need a stand mixer for this recipe, although I did use mine. You can mix all the ingredients by hand, being careful not to over mix once you add the flour at the end. This will ensure light and airy muffins.

Pumpkin Muffins

4 eggs
2 cups sugar
1 1/4 cup vegetable oil
1 can (one pound) pumpkin puree
1 teaspoon vanilla extract
2tsp pumpkin pie spice
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves or allspice
1/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
3 cups all-purpose flour

Preheat oven to 350 degrees.

Spray Bundt muffin molds very well with non-stick spray (if you are using regular muffin tins, you may line with muffin cups or spray).

In mixer or bowl, mix the eggs until well blended. Mix in the sugar. Add the oil in a steady stream, mixing all the while, until the batter is thick and smooth.

Mix in the pumpkin, vanilla, spices and salt. Add the baking soda and baking powder. Stir in thoroughly.

Stir in the flour until just blended.

Pour the batter into the molds (about 3/4 full) and bake for 25 to 30 minutes, or until a tester inserted in the center comes out clean. If you are baking muffins in smaller cupcake molds, they will cook quicker, so check them around 15 to 20 minutes.

Invert muffins onto cooling rack and allow to cool.

Maple Glaze

1 cup powdered sugar
1 1/2 tsp pumpkin pie spice
1 teaspoon vanilla extract
2 teaspoons maple extract
1 tablespoon milk or water

Mix all ingredients, adding more powdered sugar to thicken if necessary. Once muffins are completely cooled, spoon glaze over top of each and allow to set.

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