Post by Loupy on Sept 11, 2014 12:39:54 GMT -7
Pumpkin Muffins with Caramel Glaze
From: Andi Gleeson @ wearychef.com/
These moist pumpkin muffins dipped in an easy caramel glaze are a perfect start to your morning!
I just want to say a couple quick things about the glaze. I used pre-made caramel sauce to add the caramel flavor. We love easy, and this is it. Another thing about the glaze: You should only glaze as many as you plan to eat that day because it will soak into the muffins after a few hours. The muffins will still taste great, but they won’t have that pretty white coating. Now let’s get to the recipe!
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 12
Ingredients:
Muffins
1 egg
¼ c. oil
½ tsp. ground cinnamon
½ tsp. ground ginger
pinch of ground cloves (about ⅛ tsp.)
15 oz. can pumpkin
½ c. sugar (increase to ¾ c. if not using the glaze)
2 c. flour (OK to substitute spelt flour)
2 tsp. baking powder
½ tsp. salt
Caramel Glaze
1 c. powdered sugar
2 tbsp. milk
1 tbsp. caramel sauce
coarsely ground salt, optional
Instructions:
Preheat oven to 400 degrees F.
Spray a muffin tin with cooking spray and set aside.
In a large mixing bowl, whisk together egg, oil, cinnamon, ginger, and cloves.
Whisk in pumpkin and sugar until smooth.
Add flour, baking powder, and salt.
Stir just until dry ingredients are incorporated.
Using a spring-loaded disher (2 tablespoon ice cream scoop) or a ⅓ c. measuring cup,
evenly divide the muffin dough into the muffin pan.
Bake in preheated oven for 15-18 minutes, or until toothpick inserted into the largest muffin comes out mostly clean.
Transfer from muffin tin to wire rack to cool immediately.
When muffins are cool, you are ready to prepare the glaze.
In a small, deep bowl, whisk together powdered sugar, 1½ tbsp. milk, and caramel sauce until very smooth.
Glaze should be just thick but just thin enough to drizzle off a spoon.
Add up to ½ tbsp. more of milk if needed.
Dunk the top of each muffin into the glaze, allowing the excess to drip off before placing muffins on parchment or wax paper.
If desired, sprinkle a small amount of coarse salt over the glaze for a salted caramel flavor.
Glaze will set in 10-15 minutes (but there's no harm in eating them immediately except messy fingers).
From: Andi Gleeson @ wearychef.com/
These moist pumpkin muffins dipped in an easy caramel glaze are a perfect start to your morning!
I just want to say a couple quick things about the glaze. I used pre-made caramel sauce to add the caramel flavor. We love easy, and this is it. Another thing about the glaze: You should only glaze as many as you plan to eat that day because it will soak into the muffins after a few hours. The muffins will still taste great, but they won’t have that pretty white coating. Now let’s get to the recipe!
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 12
Ingredients:
Muffins
1 egg
¼ c. oil
½ tsp. ground cinnamon
½ tsp. ground ginger
pinch of ground cloves (about ⅛ tsp.)
15 oz. can pumpkin
½ c. sugar (increase to ¾ c. if not using the glaze)
2 c. flour (OK to substitute spelt flour)
2 tsp. baking powder
½ tsp. salt
Caramel Glaze
1 c. powdered sugar
2 tbsp. milk
1 tbsp. caramel sauce
coarsely ground salt, optional
Instructions:
Preheat oven to 400 degrees F.
Spray a muffin tin with cooking spray and set aside.
In a large mixing bowl, whisk together egg, oil, cinnamon, ginger, and cloves.
Whisk in pumpkin and sugar until smooth.
Add flour, baking powder, and salt.
Stir just until dry ingredients are incorporated.
Using a spring-loaded disher (2 tablespoon ice cream scoop) or a ⅓ c. measuring cup,
evenly divide the muffin dough into the muffin pan.
Bake in preheated oven for 15-18 minutes, or until toothpick inserted into the largest muffin comes out mostly clean.
Transfer from muffin tin to wire rack to cool immediately.
When muffins are cool, you are ready to prepare the glaze.
In a small, deep bowl, whisk together powdered sugar, 1½ tbsp. milk, and caramel sauce until very smooth.
Glaze should be just thick but just thin enough to drizzle off a spoon.
Add up to ½ tbsp. more of milk if needed.
Dunk the top of each muffin into the glaze, allowing the excess to drip off before placing muffins on parchment or wax paper.
If desired, sprinkle a small amount of coarse salt over the glaze for a salted caramel flavor.
Glaze will set in 10-15 minutes (but there's no harm in eating them immediately except messy fingers).
