I love baking with pumpkin! Last year the commissary on base didn't get any canned pumpkin in until November. Logic suggested I wasn't the only person in Hawaii yearning for pumpkin, so I snatched up eight cans while I could! I was right -- all the pumpkin was gone two or three days later. There are several pumpkin recipes I want to make this fall so I'm very glad to have my stockpile!
These pumpkin spice muffins were actually converted from this donut recipe. The blog owner suggested they might be good as muffins too, and since I don't have a donut pan I instantly seized on to the idea because the maple-cinnamon glaze to adorn the tops was so delectable-sounding. (Later I wondered why I didn't just steal the glaze recipe and use an exisiting pumpkin muffin recipe... sigh.) Since donuts are a lot denser and a little less sweet than muffins, I made a few changes:
-3/4 cup vegetable oil instead of 1/4 cup butter
-1/2 cup brown sugar and 1/3 cup white sugar
-3/4ish tsp baking soda
The muffins came out wonderfully, although if I made them again I might decrease the flour just a bit. But the real star of the show is the glaze. I adore maple (and even started treating myself to genuine maple syrup recently!). There was some glaze left over and I'm somewhat ashamed to admit that most of it made it into my mouth. How could I resist?!
These muffins look so delicious. I can almost taste them. I love maple glaze on anything. Cute muffin papers too.
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