Tuesday Tutorial - Pumpkin Muffins with Drizzled Icing

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:

2c. flour

2/3c. brown sugar

1/3c. sugar

1Tbsp. baking powder

1tsp. salt

1tsp. cinnamon

1/4tsp. ground ginger

1/2c. butter, softened

1/2c. pumpkin

2 large eggs

1/3c. buttermilk *

Drizzled Icing:

Powdered sugar

Milk

Vanilla extract

- 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!