Post by Loupy on Oct 17, 2016 20:44:23 GMT -7
PUMPKIN COFFEE CAKE MUFFINS WITH MAPLE GLAZE
From: Jessica @ www.a-kitchen-addiction.com/
All the warm spices of cinnamon, nutmeg, ginger, allspice, and cloves combine with almost an entire cup of pumpkin in these fall inspired muffins. With all of the pumpkin packed into these muffins, you’ll find that they’re anything but dry. No dry, tasteless muffins here!
Serves: 16
INGREDIENTS
For the Muffins
2 Cup white whole wheat flour
⅓ Cup sugar
⅓ Cup brown sugar
1½ tsp baking powder
½ salt
¼ tsp baking soda
1½ tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
¼ tsp allspice
⅛ tsp cloves
1 Cup milk
¾ Cup pumpkin puree (not pumpkin pie filling)
¼ Cup butter, melted and cooled
1 egg
For the Topping
1 Cup white whole wheat or all-purpose flour
½ Cup brown sugar
1½ tsp cinnamon
½ Cup butter, cold
For the Glaze
½ Cup confectioner's sugar
½ -1 tbsp milk
½ tsp maple extract
Instructions:
Preheat oven to 350.
Spray a muffin tin with non-stick cooking spray or line with cupcake liners.
In a large bowl, whisk together flour, sugars, baking powder, salt, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves.
In a small bowl, whisk together milk, pumpkin puree, butter, and egg.
Add wet ingredients to dry ingredients and stir until just combined.
Fill muffin cups about ⅔-3/4 full.
In a separate bowl, whisk together flour, brown sugar, and cinnamon.
Cut in butter until mixture resembles coarse crumbs.
Place a heaping tablespoon full on top of each batter filled muffin cup.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Remove to a wire rack to cool.
While muffins are cooling, prepare glaze.
Stir together all ingredients for glaze until smooth.
Drizzle over the top of cooled muffins.
Serve.
From: Jessica @ www.a-kitchen-addiction.com/
All the warm spices of cinnamon, nutmeg, ginger, allspice, and cloves combine with almost an entire cup of pumpkin in these fall inspired muffins. With all of the pumpkin packed into these muffins, you’ll find that they’re anything but dry. No dry, tasteless muffins here!
Serves: 16
INGREDIENTS
For the Muffins
2 Cup white whole wheat flour
⅓ Cup sugar
⅓ Cup brown sugar
1½ tsp baking powder
½ salt
¼ tsp baking soda
1½ tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
¼ tsp allspice
⅛ tsp cloves
1 Cup milk
¾ Cup pumpkin puree (not pumpkin pie filling)
¼ Cup butter, melted and cooled
1 egg
For the Topping
1 Cup white whole wheat or all-purpose flour
½ Cup brown sugar
1½ tsp cinnamon
½ Cup butter, cold
For the Glaze
½ Cup confectioner's sugar
½ -1 tbsp milk
½ tsp maple extract
Instructions:
Preheat oven to 350.
Spray a muffin tin with non-stick cooking spray or line with cupcake liners.
In a large bowl, whisk together flour, sugars, baking powder, salt, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves.
In a small bowl, whisk together milk, pumpkin puree, butter, and egg.
Add wet ingredients to dry ingredients and stir until just combined.
Fill muffin cups about ⅔-3/4 full.
In a separate bowl, whisk together flour, brown sugar, and cinnamon.
Cut in butter until mixture resembles coarse crumbs.
Place a heaping tablespoon full on top of each batter filled muffin cup.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Remove to a wire rack to cool.
While muffins are cooling, prepare glaze.
Stir together all ingredients for glaze until smooth.
Drizzle over the top of cooled muffins.
Serve.
