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Pumpkin Gingerbread Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast
Servings 12

Ingredients
  

Muffin Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice or cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter melted
  • 1 cup dark brown sugar packed
  • 1/4 cup molasses
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

Glaze Ingredients

  • 1 cup powdered sugar
  • 1 teaspoon maple extract
  • 2 tablespoons milk

Instructions
 

  • Preheat your oven to 425 degrees. Grease a 12-cup muffin tin, or line with muffins cup liners.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg.
  • In a separate bowl, combine the melted, unsalted butter, the brown sugar and molasses and whisk until well blended. Mix in the pumpkin, pumpkin, egg, milk and vanilla. Pour over dry ingredients, mixing until just blended.
  • Divide evenly between muffin cups. Bake at 425 degrees for 5 minutes.
  • Lower oven to 350 degrees and bake an additional 14-15 minutes or until toothpick comes out clean. Cook in pan on for 5-10 minutes before transferring to wire rack to cool completely.
  • To make the glaze, combine powdered sugar, maple extract and milk, mixing until smooth. Spoon over cooled muffins.