Glazed Pumpkin Muffins
These muffins are moist and flavorful, and can be made with or without the glaze.
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground ginger
• 1 1/2 cups pureed pumpkin or sweet winter squash
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1/4 cup (1/2 stick) butter, melted
• 2 large eggs
• 2 tablespoons butter, melted
• 1/2 cup confectioner’s sugar
• 1 tablespoon lemon juice
• Pinch of lemon zest
1. Heat oven to 350 F. Line muffin pan with foil muffin cups; set aside.
2. In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Whisk to combine.
3. In separate bowl, beat pumpkin, sugars, sour cream, milk and butter at low speed until mixed. Add dry ingredients, and beat at low speed until combined. Add eggs and beat for 2 minutes.
4. Divide batter evenly among muffin cups, and bake until toothpick inserted in center comes out clean — about 25 minutes for regular muffins and 35 minutes for jumbo muffins. Cool on wire rack for 5 minutes, then turn out to cool completely.
5. Meanwhile, combine all glaze ingredients and whisk to combine, adding more lemon juice or water to thin to drizzling consistency, if needed. Using spoon, drizzle over cooled muffins.
Interested in more squash recipes to pair with this cool weather? Check out Winter Squash Recipes Delight Diners.
Karen K. Will is editor of Heirloom Gardener magazine, and co-author, along with Editor-in-Chief Oscar H. Will III, of Plowing With Pigs and Other Creative, Low-Budget Homesteading Solutions (New Society Publishers, 2013).