Tuesday, October 5, 2010

Iced Pumpkin Muffins

Pumpkin's a vegetable (speaking in culinary terms).

That's my story, and I'm stickin to it!

I found several pumpkin recipes online yesterday that I'm anxious to try...I'm so glad I went with this one first. I found it over at Cookie Madness. It was a wonderful dessert for supper last evening, and even better this morning with a cup o' Joe!



Iced Pumpkin Muffins

2 cups all-purpose or white whole wheat flour ( 9 oz)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoons pumpkin pie spice**
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
3/4 cup packed dark brown sugar
1 heaping cup canned pumpkin (not pie filling)
1/4 cup buttermilk
2 large eggs
1 3/4 teaspoons vanilla extract
1/3 cup miniature chocolate chips

Icing:
1 tablespoon melted butter
1 cup powdered sugar (approximately)
1/4 teaspoon vanilla
2 tablespoons of milk or as needed

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.

Notes: I made a couple substitutions right off the bat to suit what I had on hand...I used light brown sugar instead of dark. I made my own buttermilk (1 Tbsp lemon juice or vinegar and enough milk to make one cup) cause it's something I don't keep on hand. I used salted butter, and regular size choco chips. I doubled the recipe right away, which made 2 dozen regular size muffins. They actually baked closer to 30 minutes.
These were moist, rose beautifully, and mmmm. mmmm delicious!! Enjoy. I think these would make a beautiful loaf of bread as well...perfect for a gift.

4 comments:

Julie said...

Jamie, I think we were on the same page today! I posted on my blog a recipe for pumpkin muffins too! So good! What should we plan for tomorrow?
Julie

Anna Ginsberg Anna said...

Oh, yours is so cute! I love how it crowned.

Jackie said...

My recent favorite is pumpkin chocolate loaf. Need I say more?

Anonymous said...

I just made these this afternoon, and although I have managed to not eat one, I got a "Great" from my oldest...and that was before they had icing on them! I cannot wait until breakfast to try one....or maybe it will be a bedtime snack!