"These Pumpkin Muffins are soft, fluffy, and packed full of Fall flavors! Easy to make from scratch! Recipe includes instructional video...."
INGREDIENTS
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¾ cup unsalted butter (melted and cooled at least 10 minutes (170g))
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½ cup granulated sugar (100g)
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¼ cup light brown sugar (50g)
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2 large eggs (lightly beaten (room temperature preferred))
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1 cup canned pumpkin puree¹ (240g)
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2 Tablespoons milk
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1½ teaspoon vanilla extract
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1 ¼ cups all-purpose flour (156g)
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¾ teaspoons baking powder
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¾ teaspoons baking soda
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½ teaspoon salt
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2 teaspoons pumpkin spice ((click the link for instructions to make your own pumpkin spice))
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½ teaspoon ground cinnamon
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1 1/4 cup all-purpose flour (156g)
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1/2 cup light brown sugar tightly packed (100g)
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1/3 cup sugar (66g)
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3/4 teaspoon ground cinnamon
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6 Tablespoons salted butter³ (melted and cooled until no longer warm to the touch 85g)
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1/2 cup powdered sugar (65g)
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2-3 teaspoons milk