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 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 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 and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the pumpkin puree, eggs, oil, both sugars, and vanilla until smooth.

2. 2

   2. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

3. 3

   3. Fold the dry ingredients into the wet ingredients until just combined — a few streaks of flour are fine. Do not overmix.

4. 4

   4. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 20–23 minutes until a toothpick inserted in the center comes out clean and the tops are domed and golden.

5. 5

   5. While muffins cool on a wire rack for 10 minutes, whisk together the powdered sugar, milk, and vanilla extract until a smooth, pourable glaze forms, adjusting milk one teaspoon at a time for consistency.

6. 6

   6. Pour the glaze from a small pitcher or spoon it slowly over the warm muffin tops, letting it drip down the sides, and allow to set for 5 minutes before serving.