Making the most flavorful and super moist pumpkin muffins with sweet icing and a sprinkle of ground cinnamon on top! What could be better? Ohhh Delish!
pumpkin puree and well you know, after Halloween my pumpkins come back into the kitchen to get worked on. Yep.. I never let a good pumpkin go to waist!
We take out all the pumpkin seeds and roast them to serve as a healthy snack. But most of all, I LOVE making and freezing home-made pumpkin puree, and knowing that I have it on hand for Thanksgiving is even better! Just in case, I keep in the back of my mind the canned pumpkin, even though it's not my favorite, but it will do if I run out of my own.
Keep in mind, in the next coming weeks I will be posting some recipes and ideas for Thanksgiving dinner, including desserts.
We enjoy making our favorite pumpkin desserts all winter long, sometimes right thru March! This recipe is a very old one and was given to me twenty years ago from my sons nursery school teacher. Only recently, I modified the recipe a little by omitting some of the sugar and some of the butter from the original recipe ( trying to lower some of the calories and fat).
Anyway, after making the same muffins all these years, everyone still craves for them this time of year and family and friends always ask for my recipe and now I am happy to share it with all of you! I hope you enjoy this one as much as we do!
EASY Pumpkin Muffins with Icing
- 3 1/2 cups flour
- 2 cups light brown sugar
- 1 tsp. salt
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 3/4 cup melted butter
- 2 eggs
- 2 cups mashed pumpkin
- 2/3 cups water
- 1 tsp. ground cloves
- 1 tsp. ground nutmeg
- 2 tsp. ground cinnamon
Mix all dry ingredients together in a large mixing bowl.
Make a well in the center, add pumpkin puree, eggs, water and butter.
- 2 cups confectioners sugar
- 2 Tbsp. plus 1 tsp. of milk
Lightly sprinkle some ground cinnamon over the muffins.
Store in an air-tight container or refrigerate. You can freeze them too!