Pumpkin Muffins!


So, we’ve been on the quest for the perfect pumpkin muffin recipe, having SO MUCH PUMPKIN to use up!  I really like this one.  I’ve made lovely BIG muffins with it before also.  The special thing about this little batch is I ran out of ground cinnamon, but had some organic cinnamon sticks on hand.  I grated fresh cinnamon into the glaze and WOW!  The difference was surprising, even the kids were commenting on how amazing they smelled and tasted.  And the little speckles on top were so pretty!


1 1/2 c flour (I used a combination of ww & white)

1t. baking powder

1/2t baking soda

1/2t salt

1 t. cinnamon

1/4t allspice

1/4t ginger or cloves

1 3/4c fresh pumpkin puree

1/3c oil or melted butter

2 eggs

1 1/4c brown sugar

Sift together dry ingredients and set aside.  Beat together wet ingredients (including sugar) until smooth. Fold in dry ingredients until just combined.  Spoon into well-greased muffin tin or tin lined with papers and bake at 350 degrees.  Aprox 18 minutes for regular muffins & 28 minutes for jumbo muffins.


1t. freshly ground cinnamon

1/2t vanilla extract

1/2c powdered sugar

water-drizzle to consistency


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