I had pumpkin that needed to be used, so searched web and found some muffins that can be frozen at shugarysweets. They are very good even without the glaze..I haven’t tried the glaze yet. I plan to freeze them in two serving per pack. Nothing like a muffin for a quick breakfast.
For the Muffins:
1/2 cup unsalted butter, softened
1 1/2 cup granulated sugar
1 can (15oz) pure pumpkin puree
3 large eggs
2 1/2 cup all-purpose flour
1/2 tsp baking soda
2 tsp baking powder
1 Tbsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp kosher salt
For the Streusel:
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 tsp ground cinnamon
2 Tbsp unsalted butter, melted
1/4 cup toffee bits
For the Glaze:
1 cup powdered sugar
1 tsp maple flavoring
1-2Tbsp milk
Instructions
Preheat oven to 350 degrees F. Grease 24 cupcake pans.
In a large mixing bowl, beat the butter and sugar until combined, about two minutes.
Add pumpkin and eggs, beating until blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg,
cloves and salt. Spoon batter into cupcake tins, dividing evenly (each about 2/3 full).
In a separate bowl, mix streusel ingredients together with a fork. Sprinkle over muffins evenly.
Bake for 17-19 minutes. Remove and cool 10 minutes in pan. Remove from pan to a wire rack.
For the glaze, whisk the powdered sugar, maple and milk together until desired consistency.
Coffee & Cornbread 