Saturday, August 8, 2009

Pumpkin Muffins with Pumpkin Glaze

I found this recipe browsing on a forum where many were raving about how good it is. I haven't tried it out yet to see how much it makes or how long it takes, but it has great reviews and I love pumpkin so I'm looking forward to trying it out!

This is a double batch:

3 C sugar
1 C applesauce
4 eggs
2 tsp vanilla

Mix together until combined

3 1/2 C flour
1 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda

sift dry ingredients, then add wet to dry

2/3 cup soy or dairy milk
1 3/4 cups canned pumpkin

add half the milk, mix, half the pumpkin, mix again,
the rest of the milk, mix, the rest of the pumpkin, mix

1 cup chopped nuts
1 cup chocolate chips

(just fold these in)

Bake at 350 for 20 minutes or until a toothpick comes out clean.

Pumpkin Icing/Glaze:

2 T butter
2 T canned pumpkin
1 T milk
1/2 tsp vanilla
1/4 tsp cinnamon
1 C powdered sugar

Melt butter, stir in pumpkin, milk, vanilla and cinnamon. Add the sugar. Blend until smooth. I love to add it on the muffins when the muffins are still warm, I generally wait 10mins then slather the mix on and watch it melt into the muffins and give such a nice texture and taste when you bit into the muffin.

1 comment:

Baxley said...

I veganized the glaze to use on some vegan pumpkin cookies, and used 1/2 cup of maple syrup, plus 1/8 cup of confectioner's sugar and about 1/8 cup of corn starch to thicken it up. The cornstarch probably wasn't necessary, because if cooked long enough, it boils to a thickened consistency. You have to watch it carefully, but it really make those cookies special.

This was the only pumpkin glaze I could find online that actually used pumpkin, and it was really delicious!