Glazed Pumpkin Spice Muffins Food

GLAZED PUMPKIN SPICE MUFFINS

Glazed Pumpkin Spice Muffins image

Either during the holidays or when you just want something sweet to go for breakfast or with your coffee, try these amazing glazed pumpkin spice muffins!

Provided by BGTP CookandBake

Categories Pumpkin Muffins

Time 1h10m

Yield 15

Number Of Ingredients 20

Ingredients

nonstick cooking spray
1 ½ cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
¾ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon pumpkin pie spice
1 cup pumpkin puree
¾ cup white sugar
¾ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup powdered sugar
2 tablespoons half-and-half
½ teaspoon pumpkin pie spice
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray 15 standard-sized muffin cups with nonstick spray.
Combine flour, cinnamon, baking soda, ginger, nutmeg, allspice, baking powder, salt, and pumpkin pie spice in a bowl.
Beat pumpkin puree, sugar, oil, eggs, and vanilla in a large bowl until well combined. Slowly mix in dry ingredients until well blended and smooth. Distribute the batter evenly among the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 18 minutes. Cool in the tin for 5 to 7 minutes.
While the muffins are cooling, blend powdered sugar, half-and-half, pumpkin pie spice, vanilla, and cinnamon for glaze until well combined.
Remove muffins from the tin and dip the tops into the glaze. Set on a wire rack until glaze sets, about 30 minutes.

Nutrition Facts : Calories 217.8 calories, Carbohydrate 25.7 g, Cholesterol 25.5 mg, Fat 12 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 2.1 g, Sodium 227.7 mg, Sugar 14.8 g

PUMPKIN SPICE MUFFINS (LIKE DUNKIN DONUTS)

Pumpkin Spice Muffins (Like Dunkin Donuts) image

These are meant to be a replica of the seasonal muffins Dunkin Donuts sells. My daughter said they taste better, she had three! They're moist and light. The house smelled great, too.

Provided by Mary Close

Categories Breakfast

Time 35m

Yield 24-30 muffins

Number Of Ingredients 9

Ingredients

1 (18 1/4 ounce) box spice cake mix
1 (30 ounce) can pumpkin puree
1 (3 1/2 ounce) box instant vanilla pudding
2 eggs, slightly beaten
1 teaspoon vanilla extract
1 tablespoon sour cream
1/2 cup vegetable oil
2 teaspoons pumpkin pie spice
1/2 cup brown sugar

Steps:

10/7/2010 -- OK -- lots of bad reviews -- I even noted at the bottom of my recipe that this has bad reviews and people continue to make and complain. This also has really good reviews, I've checked and double checked. If you're a cook and don't agree with the recipe -- move on to another recipe This is not my own, it came from Todd Wilbur who does the CopyCat recipes. I've made these -- they were great. If you think 30 oz. of Pumpkin is too much -- move in to another recipe, or use less. I am going to delete this, as my other recipe's have great reviews.
Preheat oven to 350. Mix together spice cake mix, pumpkin, pudding and vanilla. Add sour cream, eggs, oil and spice. When blended well, drop a large scoop of batter into lined muffin tins. Fill to the top. Sprinkle the tops with brown sugar. Bake for 30 minutes, or until toothpick comes out clean.
The first reviewer of this recipe thought a 30 ounce can of pumpkin was too much, but that is the correct amount, and it comes out wonderfully moist. I've given this recipe to people who've raved over the results. I'm sorry to the reviewer that it didn't work out. It's frustrating to invest in ingredients, only to be disappointed.

Nutrition Facts : Calories 184.7, Fat 8.1, SaturatedFat 1.6, Cholesterol 15.8, Sodium 209.4, Carbohydrate 26.9, Fiber 0.6, Sugar 18.9, Protein 1.9

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