It's that time!!!! Fall baking = Pumpkin smells from the oven every other day! I adapted this recipe from The Pioneer Woman (I made a few changes). These are delicious! Moist, fluffy, and pumpkiny!:)
Gather ingredients. I'm using this cute little pumpkin pan that was a gift from one of the loveliest ladies I know! :)
Gather your canned pumpkin!
Whisk together spices, and all dry ingredients.
Beat together, pumpkin, evaporated milk, one egg, and vanilla extract.
Cut in 4 tbsp of butter to your flour mixture.
Fold flour into batter, gently with a rubber spatula. Don't over-mix.
Grease your pan!
Fill your muffin tin, with batter, only half full! Bake for 20-25 min at 400 degrees Fahrenheit.
Allow muffins to sit in pan for 15 min, then remove, and cool completely before glazing.
Mix together, cream cheese glaze ingredients and beat until smooth.
Drizzle your little muffins.. And chill!
Here are the little babies with maple glaze.. Yumm!!!
Ohhhhh yeah! :) Pumkin cravings satisfied. ✔️
- 1.0 Egg
- 1.0Tbsp Vanilla extract
- 1.0c Canned Pumpkin
- 0.0c Evaporated milk
- 1.0c Flour
- 0.0c Sugar
- 0.0tsp Pumpkin pie spice
- 2.0tsp Baking powder
- 1.0tsp Salt
- 0.0tsp Cinnamon
- 4.0Tbsp Butter (softened)
- Cream cheese glaze:
- 4.0Tbsp Cream cheese softened
- 1.0Tbsp Butter softened
- 0.0tsp Vanilla extract
- 4.0Tbsp Milk