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iced pumpkin muffin
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Iced Pumpkin Muffins

Pumpkin muffins with high tops. A good way to use up leftover pumpkin.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Anna
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
  • 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.