Today, I babysat with a dear friend of mine. The mom told me I could bake so I did! I looked around the pantry and noticed a theme…PUMPKIN! So much pumpkin! Well, ’tis the season for pumpkin everything. Pumpkin scones, cookie butter, almond milk, etc. I decided to make muffins since they are easy and delicious! I did a variation to this simple pumpkin muffin recipe. Instead of milk, I used half pumpkin creamer for coffee and half pumpkin flavored almond milk. It made the muffins very moist. I also swirled pumpkin cookie butter into the batter before baked. I can tell you that the house definitely smelled like pumpkin when you walked in the door! Enjoy!
2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon pumpkin spice blend
2 teaspoons baking powder
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup pure pumpkin puree
2/3 almond milk
2 large eggs
1 cup confectioner’s sugar
2 tablespoons milk
1/2 teaspoon pumpkin spice blend
Special equipment: a 12-cup muffin pan and muffin liners
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray.
Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside.
Whisk together the butter, pumpkin puree, milk, and eggs in a large bowl. Add the flour-spice mixture to the pumpkin mixture and gently fold the batter together until it is just combined.
Divide the batter evenly among the prepared muffin cups. Bake until golden brown and a toothpick inserted in the center comes out clean, 16-19 minutes. Cool the muffins in the pan for a few minutes before transferring to a wire rack to cool completely.
Whisk together the confectioner’s sugar, milk, and pumpkin spice blend and drizzle over cooled muffins with a fork.