Originally from Inspired By Charm
The joy of canned goods is that we aren’t confined to seasons. I don’t think we need to leash cinnamon and pumpkin to November. Key advice; when you are combining wet and dry ingredients, don’t mix as much as you would a cupcake recipe. Mix the batter just until almost all the flour clumps have been mixed in, and not a moment passed. If you overmix, you will have flat, dense pucks, not steaming pillowy muffins.
Ingredients
- 180g Plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon kosher salt
- 2 eggs
- 65g brown sugar
- 1 can (15 ounces) pumpkin puree
- 55g vegetable oil
- 123g sour cream
- 30g toasted pumpkin seeds
For Glaze
- 100g icing sugar
- 2 tbsp maple syrup
- 1/2 tsp fine salt
- 1 tbsp milk (as a guide)
Instructions
- Begin by preheating your oven to 180 C. Grease your muffins tins and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, ginger, and salt. Set aside.
- In a medium bowl, whisk together the eggs and brown sugar until smooth. Stir in the pumpkin, vegetable oil, and sour cream until blended. Add the pumpkin mixture to the flour mixture and stir until almost blended; then stir in the pecans until just combined.
- Spoon the batter into the prepared pan. (Divide the batter evenly so the muffins will be the same size.) Bake for 20-25 minutes or until a cake tester inserted near the centre of a muffin comes out clean. Cool for about 5 minutes in the pan. Remove from the pan, invert so the top of each muffin is up, and allow to finish cooling on a wire rack.
- To prepare the glaze, whisk together the icing sugar, maple syrup, salt and one tablespoon of milk at a time. Add the milk until you achieve a consistency that will uniformly coat your muffins. Dip the muffins and allow the glaze to set.