Author: Cookie Madness
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Pumpkin muffins with high tops. A good way to use up leftover pumpkin.
- 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
- 1 tablespoon melted butter
- 1 cup powdered sugar (approximately)
- 1/4 teaspoon vanilla
- 2 tablespoons of milk or as needed
- 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 1/2 teaspoon ground cinnamon, 3/8 teaspoon ground ginger, a pinch of allspice and a pinch of cloves.
Recipe by Cookie Madness at http://www.cookiemadness.net/2010/09/iced-pumpkin-muffins/