As I mentioned in Tuesday’s post {here}, I have been obsessing over pumpkin lately. I’m continuing this obsession today by sharing my favorite, go-to pumpkin muffin recipe. The muffin itself consists of three ingredients. Yes, only three. Can you believe that?! I’ve been making these simple muffins for a few years now, but decided I needed to add something to spice them up. I began to think, “what goes with pumpkin?” I instantly thought of the usual cream cheese frosting {which personally, I’m not a huge fan of} but I thought that was too common and too heavy for these muffins. I wanted something that was light but still enhanced the flavor of the muffin. A glaze matches this description perfectly! This was the perfect addition to an already amazing muffin. But the real “icing on the cake” is the ease of this recipe 😉
Simple Pumpkin Muffins with Vanilla Glaze
{what you will need}
1 15 ounce can pumpkin
1 vanilla cake mix {I used Duncan Hines}
A few tablespoons milk {I used about 2 tablespoons}
For the glaze:
1 1/4 cups confectioners’ sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
{directions}
Preheat oven to 350 degrees. Place cupcake wrappers in cupcake pan. In a large bowl, combine the cake mix and can of pumpkin. Stir very well {it will be thick}. Add a few tablespoons of milk to help with the consistency. Fill each cupcake wrapper about 3/4 full. Take the back of a spoon to round the tops of each muffin {the batter does not settle much during baking}. Bake for 15-17 minutes, until the tops of the muffins just begin to brown. Allow to cool for about 5 minutes in the pan and transfer to cooling rack to cool completely.
Glaze: pour the milk into the confectioners’ sugar and mix well. Add the vanilla extract and stir to combine. Once the muffins have cooled completely, spoon the icing over each muffin covering all sides. Makes 12 muffins.
