After making yesterday’s pumpkin cheesecake brownies, I used the leftover canned pumpkin in a batch of iced pumpkin muffins. This is now one of my favorite pumpkin muffin recipes.
Iced Pumpkin Muffins and Recipe Changes
My intention was to use a recipe originally from Gourmet magazine, but I ended up making multiple changes. Which is not to say the original pumpkin muffin recipe from Gourmet needed 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. Pumpkin muffins are one of those recipes that people always change. Same with banana muffins and oatmeal cookies.
The muffins are not too sweet and they crown beautifully. For the chocolate chips, I used Toll House mini chocolate chips, but I think regular size would be fine.
More Fall-ish Recipes
Iced Pumpkin Muffins
- 2 cups all-purpose or white whole wheat flour (250 grams)
- 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 (56 grams)
- 1/4 cup vegetable oil (52 grams)
- 3/4 cup packed dark brown sugar (160 grams)
- 1 cup canned pumpkin, generous cup (heaping a little) not pie filling
- 1/4 cup buttermilk (56 grams)
- 2 large eggs
- 1 3/4 teaspoons vanilla extract
- 1/3 cup miniature chocolate chips
- 1 tablespoon melted butter (14 grams)
- 1 cup powdered sugar (120 grams)
- 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.