Pumpkin Spice Muffins

Ingredients

• 1 cup canned pumpkin puree
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp fine salt
• 1 tsp vanilla extract
• 1 cup powdered sugar, sifted
• 2 tbsp whole milk
• 1/2 tsp pure vanilla extract (for glaze)

Steps

1. 1

   1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.

2. 2

   2. Whisk together the pumpkin puree, eggs, oil, both sugars, and vanilla extract in a large bowl until smooth and combined.

3. 3

   3. In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt, then fold the dry mixture into the wet ingredients until just combined — do not overmix.

4. 4

   4. Divide the batter evenly among the muffin cups, filling each about three-quarters full, then bake for 20–22 minutes until a toothpick inserted in the center comes out clean and the tops are domed and golden.

5. 5

   5. While the muffins cool on a wire rack for 10 minutes, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth, pourable glaze.

6. 6

   6. Arrange the muffins on a wooden board and pour the glaze in a steady stream from a small pitcher directly over the tops, letting it pool and drip naturally before serving.