213 kcalPumpkin Muffins
35 min serves 12
Vegetarian
3gprotein30gcarbs9gfat
Ingredients
- •1 egg
- •¾ cup canned pumpkin puree
- •½ cup butter
- •1½ cups all purpose unbleached flour
- •½ cup evaporated milk
- •1 cup granulated sugar
- •1½ tsp baking soda
- •½ cup water
- •¼ cup powdered sugar
- •¼ tsp vanilla extract
- •½ tsp pumpkin pie spice
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Method
Adapted from foodista.com
- Put all of the ingredients in the bowl of a mixer.
- Beat on medium until evenly combined.
- Line your muffin pan with cupcake papers.
- Use an ice cream scoop to fill the cupcake papers.
- If you want you can fill all 12 cupcake wells using the entire batch of batter and make 12 large instead of making 18 medium muffins.
- Bake at 375°F for 15 to 18 minutes.
- Whisk the pumpkin pie spice with the powdered sugar.
- Add the vanilla extract and the milk.
- Whisk until smooth and lump free.
- Drizzle over completely cooled muffins.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.