Glazed Pumpkin Muffins
- 1 cup pumpkin mix
- 1/2 cup oil I used organic extra virgin olive oil
- 1 1/2 cups sugar
- 2 large eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 3/4 cups flour
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla
Preheat oven to 350F. Prepare muffin forms.
In a medium sized bowl, combine 1 cup of pumpkin puree, 1/2 cup of oil and 1 1/2 cups of sugar, and 2 large eggs. Mix or beat with a mixer until smooth.
In a separate bowl, combine 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground cloves, and 1 3/4 cups of flour.
Incorporate the dry ingredients with the liquid ingredients.
Into a muffin pan (grease if needed) using a small ice cream scoop spoon put the batter in.
Bake at 350F for 15 minutes. (This is for mini-muffin size.)
Calories: 257kcal | Carbohydrates: 44g | Protein: 2g | Fat: 8g | Cholesterol: 22mg | Sodium: 161mg | Potassium: 64mg | Fiber: 1g | Sugar: 28g | Vitamin A: 30.5% | Vitamin C: 0.8% | Calcium: 2.2% | Iron: 5.5%