Pumpkin Muffins W Cinnamon Glaze Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups.
• Beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. Add eggs; beat until incorporated. Beat in pumpkin puree and water.
• Mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin cups.
• Combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.
• Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.

Steps:

• Preheat oven to 350°F.
• Line muffin tins with papers. I usually give a light mist of nonstick spray inside the papers.
• Combine all dry ingredients (1st 10) in a small mixing bowl. Set aside.
• Combine all wet ingredients and sugar in a large mixing bowl until well combined.
• Mix nuts into wet ingredients.
• Pour dry ingredients onto wet ingredients and gently fold together until just moistened. Be careful not to over mix.
• Spoon batter into prepared muffin cups.
• Bake for 25 minutes (regular size muffins).
• Bake for 15 minutes (mini muffins).
• While muffins are baking prepare glaze:.
• Melt butter.
• Whisk in cinnamon, vanilla and confectioners sugar.
• Whisk in milk.
• Set aside.
• Remove muffins from oven and spoon on glaze.
• As the glaze melts, spread over tops of muffins.
• Let cool.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 15 standard-sized muffin cups with nonstick spray.
• Combine flour, cinnamon, baking soda, ginger, nutmeg, allspice, baking powder, salt, and pumpkin pie spice in a bowl.
• Beat pumpkin puree, sugar, oil, eggs, and vanilla in a large bowl until well combined. Slowly mix in dry ingredients until well blended and smooth. Distribute the batter evenly among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 18 minutes. Cool in the tin for 5 to 7 minutes.
• While the muffins are cooling, blend powdered sugar, half-and-half, pumpkin pie spice, vanilla, and cinnamon for glaze until well combined.
• Remove muffins from the tin and dip the tops into the glaze. Set on a wire rack until glaze sets, about 30 minutes.