After making yesterday’s pumpkin cheesecake brownies, I decided to use the leftover pumpkin in a batch of iced 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 used to really bug me when people changed the whole recipe and rated it with 4 forks after creating a new recipe, but now I sort of expect it. In fact, I 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.
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.
- 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.