Receta Pumpkin Spice Drizzled Muffins
Hello Mom’s Test Kitchen readers! I am so happy and privileged to be a part of Jaime’s family here on Mom’s Test Kitchen! My name is Carrie, and I blog over at My Favorite Finds. I have Jaime’s awesomeness every month on My Favorite Finds as my breakfast foods contributor. Every time I publish one of her recipes, I have to clean off my keyboard because I’m drooling over it! She sure does make some fabulous stuff! On My Favorite Finds, I share my crafts, recipes, Disney travel tips, and many ways you can find JOY in your everyday! I believe that JOY can be found in the smallest circumstances, and there is always a reason to be joyful! Today, I am going to share with you these FABULOUS Pumpkin Spice Drizzled Muffins. I whipped these up for our Halloween night get together, and they were a huge hit!
Pumpkin Spice Drizzled Muffins {makes about 24 mini muffins}
Ingredients:
- 3/4 cups pumpkin puree
- 1 egg
- 1/4 cup skim milk
- 1/3 cup pumpkin spice coffee creamer
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
Directions:
1. Heat your oven to 375 degrees. Lightly spray a mini muffin pan with cooking spray and set aside. In a stand mixer, affixed with the paddle attachment, combine the pumpkin puree, egg, milk, creamer, cinnamon, sugar, and brown sugar. Mix until well combined.
2. Slowly add the flour and baking powder and mix until incorporated.
3. Fill the mini muffin pan about 3/4 full and bake for 8-10 minutes, or until a toothpick inserted in the center comes out clear.
4. Allow to cool. Meanwhile, in a small bowl, mix 2 tablespoons of pumpkin spice creamer and 3/4 cup powdered sugar. Mix until smooth. Gently drizzle over the cooled muffins.
Imagine how awesome your house will smell while these little guys are baking! I didn’t drizzle over all of them, per my hubby’s request. They were just as good, and my kiddos gobbled them up!
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