Holiday Pumpkin Muffins
Yield
1 dozenPrep
10 minCook
15 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| ¼ | cup |
sugar
granulated |
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
pumpkin pie spice
|
|
| 1 | each |
eggs
|
|
| ¾ | cup |
canned pumpkin purée
solid-pack |
|
| ½ | cup |
margarine
75%, melted |
|
| ½ | cup |
buttermilk
|
|
| 1 | each |
powdered sugar
glaze |
*
|
| 1 | cup |
powdered sugar
|
|
| 1 ½ | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 59 | ml |
sugar
granulated |
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
pumpkin pie spice
|
|
| 1 | each |
eggs
|
|
| 177 | ml |
canned pumpkin purée
solid-pack |
|
| 118 | ml |
margarine
75%, melted |
|
| 118 | ml |
buttermilk
|
|
| 1 | each |
powdered sugar
glaze |
*
|
| 237 | ml |
powdered sugar
|
|
| 23 | ml |
milk
|
|
Directions
Preheat oven to 400℉ (200℃).
Grease twelve 2½-inch muffin pan cups.
In large bowl, combine dry ingredients.
In medium sized bowl, blend remainder of muffin ingredients until well mixed; stir into dry ingredients just until well blended.
Fill prepared muffin pan cups with batter.
Bake muffins 15 to 18 minutes or until wooden toothpick inserted in center comes out clean.
Cool in pan on wire rack.
Serve warm or cool completely and drizzle with glaze. To make glaze: mix sugar and milk until blended.
Store in tightly covered container at room temperature up to 3 days or in freezer in container up to 2 weeks.
