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Pumpkin Muffins with Vanilla Frosting

Pumpkin Muffins with Vanilla Frosting

Moist, simple pumpkin muffins made with a whole can of pumpkin and pumpkin pie spice, finished with an easy vanilla drizzle. The same batter bakes as a loaf of pumpkin bread, so double it and make both.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Muffins
  • 15 oz canned pumpkin 1 can
  • 2 eggs
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
Vanilla frosting
  • 1 cup powdered sugar
  • 1 1/2 tablespoons heavy cream
  • 2 teaspoons vanilla extract

Method
 

  1. In a large bowl, whisk the pumpkin, eggs, sugar and oil until smooth.
  2. In a medium bowl, stir together the flour, baking soda, salt and pumpkin pie spice.
  3. Add the dry ingredients to the wet and mix until smooth but thick.
  4. Grease a 12-cup muffin tin (shortening works best) and fill. Bake at 350°F for 30-33 minutes, until a knife in the center comes out clean. For a loaf, bake 1 hour.
  5. Whisk the powdered sugar, heavy cream and vanilla until creamy. Spoon into a zip-top bag, snip a tiny corner and drizzle over the cooled muffins.

Notes

Double the batter and make 12 muffins plus a loaf of pumpkin bread; they make great gifts.