What you will need:
1 1/2 c. All Purpose Flour
1 tsp Baking Powder
1 c. Canned Pumpkin
1/3 c. Veggie Oil
2 Large Eggs
1 tsp. Pumpkin Spice
2 tsp. Cinnamon, Divided
pinch Nutmeg
1 1/4 c. Sugar, plus 1 tbsp separated
1/2 tsp. Baking Soda
1/2 tsp. Salt
Icing:
1 c. Confectioners Sugar
2 Tbsp. Hot Water (Not Boiling)
Vanilla
Directions:
Oven 350 degrees, Rack in middle of the oven
1. Whisk together in large bowl, Pumpkin, Oil, Eggs, Pumpkin Spice, Nutmeg, 1 tsp. Cinnamon, Sugar, Baking Soda and Salt, until smooth.
2. In separate bowl, sift together Flour and Baking Powder, then add to the Pumpkin Mixture until combined.
3. Fill cupcake tins with paper muffin cups before filling 3/4 full of mixture. Mix 1 tsp. Cinnamon and 1 tbsp. Sugar and sprinkle tops of muffins with mixture.
4. Bake for 25-30 minutes, but I found that 25 was a bit too long, try 22 minutes, but check middles with toothpick or fork. Let them cool in the pans for a few minutes and them cool for about five minutes on a rack.
Recipe can make 22 Small Muffins or 12-18 Larger Muffins
If you are like me and enjoy a bit of sweet on top, here is an easy icing recipe to drizzle along the top of these warm muffins.
1. Mix the confectioners sugar with the hot water, add vanilla to taste. Add drops of water to get the desired consistency.
2. Drizzle over muffins using a fork, and let the icing slide through the slits. Give a minute or two to harden.
Then, ENJOY!!
No comments:
Post a Comment