Description
These Pumpkin Muffins with Icing are a delightful fall treat, perfectly moist and spiced with cinnamon, ginger, and nutmeg. Topped with a smooth vanilla icing, they make a delicious breakfast or snack that captures the essence of autumn flavors.
Ingredients
Scale
Muffins
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 eggs
- 1 tsp baking powder
- Pinch of salt
Icing
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking and ease cleanup.
- Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, baking powder, and a pinch of salt until well blended.
- Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, milk, vegetable oil, and eggs until smooth and combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together until just combined, avoiding overmixing to keep the muffins tender.
- Fill Muffin Cups and Bake: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Muffins: Remove the muffins from the oven and allow them to cool completely in the tin or on a wire rack before icing.
- Prepare and Apply Icing: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle this icing over the cooled muffins for a sweet finishing touch.
Notes
- For a dairy-free option, substitute milk with almond or soy milk.
- Ensure not to overmix the batter to keep muffins light and fluffy.
- Use fresh pumpkin puree for best flavor, or canned pumpkin puree as an alternative.
- The icing can be adjusted in thickness by adding more powdered sugar or milk.
- Storage: Store muffins in an airtight container for up to 3 days at room temperature or freeze for longer storage.
