Pumpkin Spice Muffins
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1/2 c. granulated sugar
1/2 c. packed light brown sugar
6 tbsp. unsalted butter
2 tsp. ground cinnamon
2 tsp. vanilla extract
1 1/2 tsp. ground ginger
1/2 tsp. ground cloves
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 large eggs
2 large egg whites
1 1/4 c. pumpkin purée
2 1/2 c. all-purpose flour
1/2 c. milk
1 1/2 c. fresh or frozen cranberries
Instructions
Heat oven to 350 °F. You'll need 20 muffin cups lined with paper liners. Beat sugars, butter, spices, vanilla, baking powder, baking soda, and salt in a large bowl with mixer on medium speed 2 minutes until blended.
Beat in eggs and whites. Beat in pumpkin purée on low speed until just combined. Alternately beat in flour, then milk, until just blended. Stir in berries.
Put 1/4 cup batter in each muffin cup. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool 5 minutes in pans on rack, remove from pans and cool completely.
Drizzle: Up to 4 hours before serving, stir ingredients in small bowl until smooth. Scrape into a small ziptop bag. Cut a small tip from one corner of bag and drizzle over cupcakes. Garnish with pumpkin seeds.
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