PUMPKIN MUFFINS W/ CINNAMON GLAZE

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Pumpkin Muffins W/ Cinnamon Glaze image

These are moist, spicy, filling muffins. They're full of good for you ingredients too! Great for breakfast or a lunch box treat. Makes 24 regular sized muffins or 48 mini muffins.

Provided by HeathersKitchen

Categories     Quick Breads

Time 45m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 22

1 cup whole wheat flour
1 cup old fashioned oats
1/4 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup applesauce
1 cup canned pumpkin
1/2 cup canola oil (or melted butter, yum!)
2 eggs
1 teaspoon vanilla extract
1 cup date sugar (sucanat or brown sugar can be used in place of the date sugar but will make the muffins slightly swe)
1/2 cup chopped pecans (or nut of choice) (optional)
2 tablespoons butter
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
2 cups confectioners' sugar
2 tablespoons milk

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!

Nutrition Facts : Calories 140.5, Fat 6.4, SaturatedFat 1.2, Cholesterol 20.4, Sodium 148.4, Carbohydrate 19.9, Fiber 1.7, Sugar 10.3, Protein 2.1

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