1.5 cups all purpose white flour
3/4 cup white sugar
1/2 cup light brown sugar
2 tsp ground cinnamon
1 tsp baking soda
1/2 teaspoon salt
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1 (15oz) can pumpkin puree
1/2 cup Olive Oil or Canola
1.5 teaspoon vanilla extract
Glaze Ingredients2 oz cream cheese softened
2 tbs butter softened
1/2 teaspoon vanilla
1/2 cup powdered sugar
Instructions1. In a large bowl or stand mixer, mix all of your dry Muffin ingredients, in a separate smaller bowl, mix the rest of your wet muffin ingredients.
2. Add your wet muffin ingredients into the dry and blend or whisk until well combined.
3. Grease your muffin tin or place a cup cake liner in each cup.
5. Bake for 23 minutes.
8. Now pour about a tablespoon of your glaze mixture over each muffin. You can of course skip this step and just each them the way they are or with butter.
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