Pumpkin Pie Muffins

It’s not really fall until you start using pumpkin somewhere in your cooking and baking!…and even drinking! (don’t worry I have you covered…drink recipes are coming up soon!)

So here you go, the first of several recipes using the homemade pumpkin pie spice I shared with you last week.

These muffins are moist, not too dense and, as muffins usually are, easy to make. I left these nut free, so my girls can bring them to school without worries, however they are great with chopped pecans or walnuts added.

Pumpkin Pie Muffins

*this is an original recipe created by Mary Follo (please do not copy and paste and call it your own)

*makes 12 muffins

1 1/2 cups flour
3/4 cups brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tbsp pumpkin pie spice
1 egg
1/4 cup milk
1/2 tsp pure vanilla extract
3/4 cups pumpkin puree
1/4 cup unsalted butter, melted
(optional: 1/2 cup chopped pecans or walnuts)
For the glaze: 1 cup icing sugar, 2 tbsp milk, 1/2 tsp vanilla extract

-preheat oven to 350F
-lightly grease muffin pan, or use cupcake liners
-in a medium mixing bowl add flour, sugar, baking soda, baking powder, salt and pumpkin spice
-mix together with a whisk until well combined
-in a separate bowl lightly beat together egg, vanilla and milk
-add pumpkin puree and melted butter and mix to blend
-add this mixture to flour mixture and mix with a fork just until well combined
(add nuts if using and mix a bit more to combine)
-evenly spoon mixture into muffin cups
-bake for 20-25 minutes
-cool in pan for 10 min
-make the glaze: in a small bowl whisk together the icing sugar, milk and vanilla extract
-dip each muffin top in the glaze and twist to coat
-set on a cooling rack to harden and enjoy

*muffins are always best fresh, however they will keep for a couple of days if covered or wrapped up

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