Description
Dive into the cozy flavors of fall with these Pumpkin Muffins—perfectly spiced and topped with a sweet icing.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup oil
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 2 eggs
- 1/3 cup walnuts
For icing
- 1 cup icing sugar (powdered sugar)
- 2-3 tablespoons milk
- ½ cup chopped walnuts (optional)
Instructions
- Begin by preheating the oven to 350°F and preparing a muffin tin with paper or silicone liners.
- Next, combine the flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl and whisk together.
- In a separate bowl, mix together the pumpkin puree, brown sugar, oil, vanilla extract, milk, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, add chopped walnuts.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely before icing.
- In a small mixing bowl, sift the icing sugar to remove any lumps.
- Gradually add the milk, starting with 2 tablespoons, and whisk until smooth. If the icing is too thick, add more milk, a little at a time, until you reach your desired consistency.
- Once the pumpkin muffins have cooled completely, drizzle the icing over the tops of the muffins.
- Allow the icing to set before serving the muffins.
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 3716
- Sugar: 279.8 g
- Sodium: 2045.2 mg
- Fat: 188 g
- Carbohydrates: 479.6 g
- Fiber: 21.1 g
- Protein: 56.1 g
- Cholesterol: 373.8 mg