Pumpkin Glazed Muffins
Fall or winter is never complete with making the popular “Pumpkin Glazed Muffins”.
Enjoy these wonderful pumpkin muffins any time of the year! These muffins are delicious and moist and fresh for at least 3 to 5 days.
• ¾ cup powder sugar
• 1 teaspoon cinnamon
• 3 tablespoons water
• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• 2 cups canned solid-pack pumpkin
• 1/3 cup vegetable oil
• 3 large eggs
• 1 tsp ground cinnamon
• ½ cup plus tablespoons granulated sugar
• 1/2 teaspoons baking soda
• 1/2 teaspoon salt
Preheat oven to 350 degree F. position the oven rack in the center of the oven. Place muffin liners in muffin tin.
Whisk together flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, cinnamon, sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Divide batter among 12 muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.
Cool in muffin pan on a rack 5 minutes, and then transfer the muffins to a rack to cool.
Glaze: In a small bowl, combine sugar, and cinnamon and water. Mix until combined and set aside while you prepare the muffin batter.
Cool in pan on a rack 5 minutes, and then transfer muffins from pan to rack to cool. Drizzle the glaze after the muffins are cool.
Cooks Note: For variation you can add raisins, chopped walnuts or even coconuts to the pumpkin batter.