Pumpkin Spice Muffins with Cinnamon Glaze

Halloween is over, and Christmas is almost here, at least that is what the retailers would like you to think.  I was in Kohl's over the weekend, and they were playing Christmas Carols, and their trees have been decorated for weeks.  Hey, wait a minute, What happened to Thanksgiving, that glorious holiday that all Foodies love? Tom Turkey wants top billing in November, as well as the Pumpkin Pie, and all of the other Thanksgiving dishes. I'm looking to getting my pumpkin fix in November, before I start holiday baking. I have seen so many yummy pumpkin dishes on the blogosphere, and I'll be making more pumpkin recipes for sure.

 These Pumpkin Spice Muffins with Cinnamon Glaze are full of pumpkin flavor and spice which fill my pumpkin need.  Pumpkin Spice Muffins are perfect for breakfast, dessert, or a snack and not overly sweet, and not a lot of fat. I like my muffins, warm, jut like they came out of the oven.  How do you like your muffins? My Hubby eats his muffins cold out of the fridge.  I'm also loving the spices in this muffin.  I used to like only cinnamon in my pumpkin goodies, but now I can add a little nutmeg and ground cloves, just not too strong along with cinnamon. I'm not ready for the ginger yet.  I love ginger bread, and ginger cookies, but not in my  pumpkin recipes. Strange!  you can spice up your muffins anyway you like. Enjoy! 

Over the weekend we made our annual  Julia Child's Boeuf Bourguignon in a Pumpkin.  It turned out so well. Go check it out now.  I also made a pumpkin dessert, which I'll be posting later in the week.

Pumpkin Spice Muffins Adapted from Taste of Home

Ingredients- Yield: 12 regular size muffins or 24 mini muffins

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 2/3 cup canned pumpkin
• 1/2 cup buttermilk or sour milk
• 2 eggs, lightly beaten
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 to 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• Cinnamon Glaze
• 1 cup powdered sugar
• 1/2 tsp cinnamon
• 1-2 Tbsp of milk or almond milk

Directions:

In a large bowl, cream butter and sugars until light and fluffy. Beat in the pumpkin, buttermilk, and eggs. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full. 

Bake at 375° for 20-25 minutes for regular muffins, or 12-15 min for the mini muffins, or until a toothpick inserted in the muffin comes out clean. Cool in pan for 5 minutes before removing to a wire rack.  Spoon Cinnamon Glaze over the cooled muffins.

Cinnamon Glaze

Combine powdered sugar, cinnamon and milk, until desired consistency.  Once the glaze is set, eat and enjoy!

l linked up my recipe to Brandie@The Country Cook's Weekend Potluck #92
 Stop by and say Hi to Brandie!