Iced Pumpkin Muffins

After making yesterday’s pumpkin cheesecake brownies, I decided to use the leftover pumpkin in a batch of pumpkin muffins. My intention was to use an Epicurious recipe, but I ended up making multiple changes and decided to re-type the recipe as I made it. Which is not to say the original recipe (originally from Gourmet) needs much changing, but rather that it’s a very flexible recipe and a baker can adjust it to various taste preferences without ruining it. Judging from the reviews, I’m not sure anyone made the recipe as written. It use to really bug me when people changed the whole recipe and rated it with 4 forks after creating a new recipe, but now I’m sort of used to it. I expect it and kind of like it — especially when people are detailed about what changes they made. It throws off the fork system a bit in terms of how the real recipe rates, but the forks are still useful in the sense that if the recipe is terrible, 50 people will have given it 1 fork.

iced pumpkin muffin

Anyhow, this is an excellent muffin recipe. It’s not too sweet and the muffins crown beautifully. For the chocolate chips, I used Toll House mini chocolate chips, but I think regular size would be fine.

Iced Pumpkin Muffins
 
Prep time
Cook time
Total time
 
Pumpkin muffins with high tops. A good way to use up leftover pumpkin.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12
Ingredients
  • 2 cups all-purpose or white whole wheat flour ( 9 oz)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoons pumpkin pie spice**
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup vegetable oil
  • 3/4 cup packed dark brown sugar
  • 1 heaping cup canned pumpkin (not pie filling)
  • 1/4 cup buttermilk
  • 2 large eggs
  • 1 3/4 teaspoons vanilla extract
  • 1/3 cup miniature chocolate chips
  • Icing:
  • 1 tablespoon melted butter
  • 1 cup powdered sugar (approximately)
  • 1/4 teaspoon vanilla
  • 2 tablespoons of milk or as needed
Instructions
  1. Preheat oven to 400°F. Spray 12 muffin tins with flour-added cooking spray or line with paper liners.
  2. Mix the flour, baking powder, baking soda, pumpkin pie spice, and salt together and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. ***If you don’t have pumpkin pie spice, you can substitute another 1/2 teaspoon ground cinnamon, 3/8 teaspoon ground ginger, a pinch of allspice and a pinch of cloves.

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Comments

  1. says

    This looks like a good way to use up the rest of the can of pumpkin from the pumpkin cheesecake brownies.
    I have mixed feelings about people changing the recipes on any site and then rating the recipe after they made changes to it. For the most part I enjoy reading about how other people modify recipes. I guess I only get annoyed when someone changes a recipe and then give it 1 or 2 forks. I figure if they changed it and didn’t like it they didn’t really give the recipe a chance and they shouldn’t drag the rating down.

  2. says

    The same thing bugs me on Allrecipes. People rate the recipe, then in their review tell about how they changed everything about it.
    I’m about to break out the pumpkin. Finally going to be in SLC today and am planning a trip to Whole Foods–they better have whole wheat pastry flour, no one else around here does.

  3. says

    These look really, really good. I love the fact that they aren’t too sweet because I don’t eat much sugar.

    I might actually have to break out the pumpkin to make these! It is going to be October tomorrow; maybe I’ll get in the mood to bake.

    Do you think I could substitute something for the buttermilk and eggs since unfortunately I’m on a “dairy free” diet for now. Applesauce, maybe? I’m terrible at knowing what I can and can’t substitute!! :-(

  4. Laura E. says

    I would sour a vegan milk with 1 teaspoon vingar or lemon juice and I think using a yogurt or sour cream and applesauce mixture works best for replacing the egg in muffins. :)

  5. says

    Based on all the reviews on Epicurious and my experience making these, I’m pretty sure you could get rid of the dairy and eggs pretty easily. For the dairy, just use soy milk (you could sour it with a little lemon juice) or soy yogurt and for the eggs, applesauce or preferably ground flaxseed mixed with water. I think flaxseed/water would better than the applesauce. For the butter, just use oil.

  6. MannaMae says

    Do you think this would work as a loaf? I just moved here and they have no cupcake tins (OMG!!!)

  7. Mindy says

    These were wonderful! Thanks for the recipe! I used just regular whole wheat flour and I loved the texture. My three year old asked for more and then asked if I could make them again when I said that they were all gone. Yeah!

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