Wednesday, September 26, 2012

Pumpkin Muffins with Cinnamon Glaze

These were one of the easiest and most delicious muffins I have ever baked. Take a cake mix, add a can of pumpkin, and some spice, and voila! Seriously, you need to make these. For those of you who are cake mix snobs, put your feelings aside and make these muffins. They were the most moist and flavorful pumpkin muffins I have ever tasted. One word of caution, the tops do turn out a little ugly. They don't rise much and the way they look when you plop them in the pan is the way they will look when they're finished. Nothing a little icing can't hide. I drizzled the tops with a cinnamon glaze. 

Pumpkin Muffins
Source: Mama B via Pinterest
(yields 18 cupcake-sized muffins)

1 box of spice cake mix (any flavor will work)
1 can pure pumpkin (not pie filing)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon pumpkin pie spice
1/2 cup water

Preheat oven to 325 or 350 degrees, according to box directions, and line a cupcake tin with 18 paper cupcake liners. Mist liners lightly with nonstick spray.

Whisk together cake mix and spices. Add pumpkin and water gradually while mixing on medium speed until combined. Batter will be thick.

Fill cupcake liners about 2/3 full and bake for 18 to 22 minutes. Cool on a wire rack and top with cinnamon glaze.

Cinnamon Glaze
1 cup powdered sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
2 to 3 tablespoons any liquid, such as water or milk

Whisk together powdered sugar, cinnamon, and vanilla extract. Whisk in liquid one tablespoon at a time until the desired consistency is reached, adding more liquid or powdered sugar as needed. Pour over the tops of muffins.

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