These little autumn muffins are perfect for breakfast or dessert, and they are gobbled up quickly in my family! I hope you enjoy them as much as we do!
Ingredients:
1 15 oz. can pumpkin purée
1/2 cup butter, melted
2 eggs
1 cup sugar
1/2 cup dark brown sugar
1 tap vanilla extract
1 3/4 cup Bob’s Red Mill Gluten Free Flour(or same amount regular flour)
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
Directions:
Preheat oven to 375 degrees.
Place 12 paper muffin liners in muffin pan.
In large bowl: combine pumpkin, butter, eggs, sugars, and vanilla.
In small bowl: combine dry ingredients.
Stir everything together just until combined, use a measuring cup or ice cream scoop to drop batter into muffin cups, filling them about 3/4 of the way. Bake 20-23 minutes or until toothpick comes out clean.
This recipe yields about 18 muffins.
For the glaze:
1/2 cup powdered sugar
2 Tbsp. pure maple syrup
1-2 Tbsp. half and half (or milk)
Mix in small bowl until you have the desired consistency. Allow muffins to cool for ten minutes then drizzle on the glaze. These muffins are delicious even without the glaze, but if you have the time it’s worth it!
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Read more of Maria’s contributions to AllMomDoes here.
