Vanilla Glazed Pumpkin Muffins
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tablespoon baking powder
large eggs, slightly beaten
cup confectioners sugar
teaspoon vanilla extract
Preheat the oven to 400°F. Line 12 muffin cups with muffin liners. Set aside.
In a large bowl, sift together the flour, baking powder, cinnamon and salt. Set aside.
In a medium bowl, whisk together the eggs, milk, brown sugar, pumpkin and canola oil. It's best to add one ingredient at a time, whisking after each addition.
Pour the wet ingredients into the dry ingredients. Stir together until just moistened. Do not over mix.
Divide the batter evenly among the muffin cups -- filling to the top (without spilling over).
Bake the muffins for 15-20 minutes, until cooked through. Remove from oven and let cool for 15 minutes before glazing.
In a small bowl, stir together the glaze ingredients. Transfer the mixture to a small pastry bag (a resealable bag with the corner snipped works too).
More About This Recipe
- We'll feature some fabulous fall breakfast ideas and recipes in the next week. I'm introducing this series today with pumpkin muffins.My kids oohed and ahhed over these Vanilla Glazed Pumpkin Muffins when we ate them for breakfast the other day. My son requested seconds, a rare compliment usually reserved for pancakes and decadent homemade cookies.The following day, I asked him what he liked best about the muffins. "The white swirly stuff on top, Mommy, ... and the muffin too," he said. He really nailed it -- the glaze makes these muffins special. Muffins are an interesting beast. Some are off-the-wall sweet, giving you an early morning sugar-high. Others are anti-sweet. But my favorites are the ones that fall in the mid-point: sweet, but not too sweet -- slightly savory. These Vanilla Glazed Pumpkin Muffins walk that line.The batter is cinch to make. You simply mix the dry ingredients, and then the wet ingredients and then stir them together until just combined. Any more, and it will over mix.Then, fill the cups. Something interesting I learned a few years ago? If you want that delightful domed muffin top, fill the muffin cups high -- as close to the top as you can. And then they rise beautifully.Once the muffins are done, let them cool a little before glazing. It's okay if they are still warm while you glaze them. But do let them fully cool before eating. Heck, make them the night before you want to eat them. That way, the muffin won't stick so much to the paper muffin liners.