Fall Foto Friday Do-Over

I kind of felt guilty that my "sweet treat" photo wasn't something that I had actually baked, so I decided to try out a new recipe on Saturday.  It turned out really well, so I thought I would share it.

MAPLE GLAZED PUMPKIN SPICE MUFFINS


MUFFINS
yeilds 12 muffins

Ingredients:
1 3/4 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
3/4 cup canned pumpkin puree
2 eggs
1/4 cup vegetable oil
1 tsp vanilla

Directions:
-Line/ grease muffin cups; set aside.
-In large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg.
-In separate bowl, whisk together eggs, pumpkin puree oil and vanilla
-Pour wet ingredients over dry ingredients. 
-Stir just until dry ingredients are moistened. 
-Spoon into prepared muffin cups. 
-Bake in centre of 375°F (190°C) oven until golden and tops are firm to the touch, 20 to 25 minutes. 
-Let cool in pan on rack for 5 minutes. 
-Transfer to rack; let cool. 

But here's what REALLY makes these muffins irresistible...

MAPLE GLAZE

Ingredients: 
1 tbsp unsalted butter
1/8 cup pure maple syrup
1/2 cup confectioners' sugar

Directions:
-In a small saucepan, melt butter and syrup together over medium heat. 
-Whisk confectioners' sugar into hot mixture until smooth. 
-Immediately pour over cooled muffins.

ENJOY!