It’s finally time! The leaves are falling, and the canned pumpkin is sold out of our local grocery store. (Yes, this is true! I got the last can!)
My mother tells all of her yogi friends in her yoga class about my baking. They desperately want to try something. Pinterest definitely gave me plenty of options and this week I’ve made them something pretty dang fabulous!
Pumpkin Muffins with Cream Cheese Glaze. I adapted this recipe from The Pioneer Woman. She is amazing, her book, her show, her cooking skills. There is so much to learn from her! I think I’ll start by making these pumpkin muffins. 🙂
Hands on Time: 25 min
Bake Time: 20-25 min
Total Time: 55 min
1 heaping cup canned PUMPKIN!!
1/2 cup evaporated milk
1 tbsp vanilla extract
1 cup flour
1/2 cup sugar
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
4 tbsp softened butter
For a step by step guide check out my Snapguide page Pumpkin Muffins with Cream Cheese Glaze!
I baked them up… And ta da! Here they are!
One of the lovely ladies I know was so kind as to give me a cute little pumpkin pan from Nordic Bakeware. I couldn’t wait to try it out, and this was just the thing. 🙂
Good luck with these muffiners. Try not to eat them all in one sitting. 😉