Glazed Mini Pumpkin Muffins

My mother was famous for her inedible pumpkin pie, but this recipe from her secret stash is actually pretty tasty – especially with the glaze.

Simmer one 15 oz can of pumpkin – that’s plain pumpkin, not the pumpkin pie filling, 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1 teaspoon nutmeg until pumpkin starts to stick to the bottom of the pan.   Remove from heat and stir in 1 cup of brown sugar, 1/2 cup oil (olive works), and beat in 2 eggs.  Add 2 cups of flour with 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon  salt. Also add 1/4 cup chopped walnuts, if you like crunchy muffins.

Bake in mini cupcake tins lined with paper cups. While still warm, glaze with mixture of 1/2 cup confectioner’s sugar and 2 tsp water and 2 tsp vanilla.

Don’t skip the glaze; cupcakes are blah without it.

3 responses to “Glazed Mini Pumpkin Muffins

  1. Yum.. So funny I was just thinking how desperately I needed mini muffin tins! Sadly I cant eat eggs, but it works wonders to replace eggs with flax goo (soak and or boil flax in water) or ground flax. I am going to save this to try sometime.. as soon as as get those damn tins..

    • The little muffins let me eat more cupcakes and still feel virtuous. Silverstone’s The Kind Diet has lots of good eggless recipes – my fave is the brown rice kripsie bars.

  2. oh wow.. that sounds amazing. I just found the recipe online. Yum. What a great party treat as well. I have been cooking all day.. its been a blast. Thanks for being you!

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