I try to wait until October 1st each year but this year I broke the code. I decorated my front porch and busted out the canned pumpkin for a fall treat!!
This recipe is not only delicious but super easy! My kind of recipe!
1 15 ounce can pumpkin purée
1/2 cup oil
1 cup sugar
1/2 cup dark brown sugar
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cloves ground
2 tsp cinnamon
1 tsp baking soda
2 cups flour
I dumped all ingredients except the flour in my kitchen aid bowl and turned it on.
I Mixed well and then I added the flour.
Mixed just until blended. You never want to over mix the flour. It makes your baked goods tough.
Then I lined a muffin pan with muffin liners. I did this because I personally do not like hard muffin sides.
This will keep them soft. I plan on removing them from the papers prior to frosting.
Bake for 22 minutes at 350 degrees.
Allow to cool and remove papers.
1.5 cups powdered sugar
2 tbsp milk
1 tsp maple extract
It need to be the consistency of glaze.
Add more sugar if too thin or more milk if too thick.
Dip the muffin tops in the glaze.