Pumpkin Spice Season

It's finally fall - the calendar says October, and even the weather has decided to drop the temperatures. At last we can get out the sweaters, boots, and rich colored clothing of autumn. And that means its Pumpkin Spice Everything Season! The cooler mornings call for a warm cup of pumpkin spice coffee and a fresh made pumpkin muffin.

Here's a recipe that my family enjoyed on a recent cool day:

Pumpkin Spiced Latte Muffins

Ingredients for muffins:

1¾ cup flour (blend of all-purpose & whole wheat

   or all-purpose)

1 cup sugar

½ cup brown sugar

1 teaspoon baking soda

½ teaspoon salt

2 teaspoon cinnamon

½ teaspoon ground cloves

¼ teaspoon ground nutmeg 

1-15 oz. can of pumpkin puree

2 eggs, room temperature

1 teaspoon vanilla extract

½ cup vegetable oil

Latte Glaze:

½ cup powdered sugar

2 tablespoons coffee

(or 2 tablespoons pumpkin spice coffee creamer)

Instructions:

Preheat oven to 375°. In a large mixing bowl, whisk together flour, sugar, brown sugar, baking soda, salt, cinnamon, ground cloves, and ground nutmeg.

In a smaller bowl, whisk together pumpkin puree, eggs, vanilla extract, and vegetable oil.

Gently combine the pumpkin mixture into the flour mixture, fold with a rubber spatula until it is smooth.

Spray a muffin pan with non-stick cooking spray, blot away extra, and scoop the batter into each slot with an ice cream scooper.

Bake in a 375° oven for 22-24 minutes, until a toothpick comes out clean.

Let cool in the pan for 10 minutes, then remove from pan and place on a cooling rack placed over wax paper.

Mix glaze ingredients together, whisk until smooth. Spoon glaze over each muffin allowing the glaze to coat the tops and run onto the waxed paper. Let set for 5-10 minutes and enjoy.