Nothing feels more like Fall than baking with pumpkin. These muffins are deliciousness! Your whole family will love them just like mine!!
Pumpkin Muffin Recipe:
2/3c. brown sugar
1Tbsp. baking powder
1/4tsp. ground ginger
1/2c. butter, softened
2 large eggs
1/3c. buttermilk *
- I don't use an exact measurement for my icing. I dump, in a bowl, some of the powdered sugar, add a little milk and a touch of vanilla (to take away the strong powdered sugar taste). When I mix it with a whisk, if the consistency is runny with a touch of thickness to it, then it's done. I do taste test it to see if I need to add more vanilla. Play around with the icing. You can't go wrong.
Mix all ingredients together in mixer. Line muffin tins with muffin liners. Fill 2/3 full. Bake at 400 for 12-15 min, or until knife inserted in center comes out clean. Cool completely. Mix icing together and drizzle over the top of the cooled muffins. Brew your favorite hot drink, grab a muffin, and enjoy the Fall treat.
*I don't keep buttermilk on hand, so to make your own add a little white vinegar to your milk, making it 1/3c. Works like a charm and saves a trip to the store and saves you from purchasing buttermilk. Double bonus!