Pumpkin Muffins with a Sweet Vanilla Glaze
The fall aromas of cinnamon, nutmeg, and clove will fill your kitchen while you bake these fluffy and soft muffins. Then, you finish them off with a sweet vanilla drizzle.
Servings: 15
Calories: 257kcal
Equipment
- bowls
- muffin pan
- Ice cream scoop
- whisk
Ingredients
- 1 cup pumpkin puree
- ½ cup oil, I used organic extra virgin olive oil
- 1½ cup sugar
- 2 large eggs
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ground cloves
- 1¾ cups flour
Glaze
- 1 cup powdered sugar
- 2 Tbsp milk
- 1 tsp vanilla
Instructions
- Preheat the oven to 350F. Prepare muffin forms.
- In a medium sized bowl, combine pumpkin puree, oil, sugar, and eggs. Mix or beat with a mixer until smooth.1 cup pumpkin puree, ½ cup oil,, 1½ cup sugar, 2 large eggs
- In a separate bowl, combine baking powder, baking soda, salt, cinnamon, nutmeg, ground cloves, and flour.½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, ½ tsp ground cinnamon, ½ tsp nutmeg, ½ tsp ground cloves, 1¾ cups flour
- Incorporate the dry ingredients with the liquid ingredients.
- Into a muffin pan (grease if needed) using a small ice cream scoop spoon put the batter in.
- Bake at 350F for 15 minutes. (This is for mini-muffin size.)
For the Glaze (optional):
- Mix together powdered sugar, milk, and vanilla. Drizzle on muffins. Enjoy!1 cup powdered sugar, 2 Tbsp milk, 1 tsp vanilla
Notes
Oven times will vary depending on the size of your muffin tin. Mine was mini, so it only required 15 minutes. For original muffins you will need to back for longer. Check one muffin with a toothpick to see if it's baked.
Nutrition
Calories: 257kcal | Carbohydrates: 44g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 176mg | Potassium: 54mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1529IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg