Never Fail Pumpkin Muffins
By: Flour On My Face
Published: Thursday, October 6, 2011 - 3:14pm

Ingredients




1 egg
3/4 cup of canned pumpkin
1/2 cup softened butter
1 1/2 cup all purpose unbleached flour
1/2 cup of evaporated milk
1 cup granulated sugar
1 1/2 tsp baking soda
1/2 cup hot water

Preparation

1 Put all of the ingredients in the bowl of a mixer and beat on medium until evenly combined. 2 Line your muffin pan with cupcake papers. 3 Use an ice cream scoop to fill the cupcake papers. 4 If you want you can fill all 12 cupcake wells using the entire batch of batter and make 12 large instead of making 18 medium muffins. 5 Bake at 375 degrees for 15 to 18 minutes. 6 Pumpkin Glaze 7 3/4 cup powdered sugar 8 1 1/2 tbs milk 9 1/4 tsp vanilla extract 10 1/4 to 1/2 tsp  pumpkin pie spice 11 Whisk the pumpkin pie spice with the powdered sugar. 12 Add the vanilla extract and the milk. Whisk until smooth and lump free. 13 Drizzle over completely cooled muffins.

About

The Vintage Recipe Project: Never Fail Pumpkin Muffins
Makes 18 medium muffins or 12 large muffins
Bake at 375 degrees F for 15 to 18 minutes

Comments:
Dr. Len Schwartz

pumpkin is great during the holidays!
To Your Success,
Dr. Len Schwartz
Pres/CEO of Pro2Pro Network
http://www.Pro2ProNetwork.com