Iced Pumpkin Muffins
Pumpkin muffins with high tops. A good way to use up leftover pumpkin.
Servings 12
Cost 5
Ingredients
- 2 cups all-purpose or white whole wheat flour (250 grams)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoons pumpkin pie spice**
- ½ teaspoon salt
- 4 tablespoons unsalted butter, melted (56 grams)
- ¼ cup vegetable oil (52 grams)
- ¾ cup packed dark brown sugar (160 grams)
- 1 cup canned pumpkin, generous cup (heaping a little) not pie filling
- ¼ cup buttermilk (56 grams)
- 2 large eggs
- 1 ¾ teaspoons vanilla extract
- ⅓ cup miniature chocolate chips
Icing:
- 1 tablespoon melted butter (14 grams)
- 1 cup powdered sugar (120 grams)
- ¼ teaspoon vanilla
- 2 tablespoons of milk or as needed
Instructions
- Preheat oven to 400°F. Spray 12 muffin tins with flour-added cooking spray or line with paper liners.
- Mix the flour, baking powder, baking soda, pumpkin pie spice, and salt together and set aside.
- In a mixing bowl, whisk together melted butter, oil, brown sugar, pumpkin, buttermilk, eggs, vanilla and chips. Add flour mixture to pumpkin mixture and stir until just combined.
- Divide batter among the 12 muffin cups. Bake until a wooden pick comes out clean, about 20 minutes. Cool on a rack for about 10 minutes, then remove from muffin tins and let cool completely.
- Mix the melted butter and powdered sugar together, coating the sugar with butter as best you can – mixture will be thick and lumpy. Stir in the vanilla. Add 1 tablespoon of milk and stir well. Continue adding milk 1 teaspoon at a time until you get an icing that's thin enough to drizzle but not so thin it will spread out when drizzled. Drizzle the icing over the cooled muffins. I sprinkled extra chips on top.
- ***If you don’t have pumpkin pie spice, you can substitute another ½ teaspoon ground cinnamon, ⅜ teaspoon ground ginger, a pinch of allspice and a pinch of cloves.