Here I go again, rambling on about how yummy pumpkin is and how perfect everything about fall feels. Scarf weather, booties, pumpkin-flavored everything, what’s not to love?
I not-so-secretly loved the cold weather front Washington faced this weekend because it gave me a chance to try out my new blanket scarf! It’s too small to be a blanket but too oversized to be a regular scarf so I’m still deciding how I actually feel about it. I guess it’s a good thing I have many months of cold weather ahead of me to keep trying it out!
Of course, the downside of the colder weather is that sports I loved keeping busy with during the summer are suddenly out of season. Have you ever tried playing golf in the snow? Tough to keep score.
These pumpkin muffins are the perfect mid-morning snack, especially when I’m fitting in as many rounds of fall golf as I can. They can easily be enjoyed without the browned butter glaze but it would be wrong to withhold such a delectable indulgence from yourself.
- 3 Large eggs
- 1 Cup (200g) granulated sugar
- 1 Cup vegetable oil
- 1 Tablespoon vanilla extract
- 1 ½ Cup pumpkin
- 2 Cups (260g) flour
- 2 Teaspoon baking soda
- 1 Teaspoon cinnamon
- ½ Teaspoon baking powder
- ½ Teaspoon nutmeg
- ⅛ Teaspoon ground cloves
- ⅛ Teaspoon ground allspice
- ½ Cup chopped pecans
- 4 Tablespoons butter
- ¾ Cup (80g) powdered sugar
- Preheat oven to 350 degrees
- Beat eggs, sugar, vegetable oil and vanilla extract
- Mix in pumpkin
- Whisk in flour, cinnamon, baking soda, baking powder, nutmeg, cloves and allspice
- Add in pecans (optional)
- Bake for 17 minutes or until a toothpick inserted into the middle comes out clean
- While the muffins are cooking, melt butter over medium heat
- Once it is melted and turned amber, remove from heat and mix in powdered sugar
- Once the muffins are out of the oven and have cooled a little, drizzle with the glaze