EASY PUMPKIN MUFFINS

Pumpkin Muffins baked then topped with a simple glaze and orange sprinkles made to look like a cute pumpkin! Great pumpkin spice flavor & festive too!

Pumpkin Muffins have always been a favorite of mine! There’s nothing quite like the scent of freshly baked pumpkin muffins on a cold Fall day. I added a bit of fun to these in the form of orange glaze, some sprinkles and a cute green candy stem- voila! Cute pumpkins that everyone seems to enjoy.

This recipe is sponsored by Krusteaz. All opinions are 100% mine.

Pumpkin Muffins 

Prep 15 minutes — Total Time 45 minutes — Servings 12 large muffins

Muffins:

• 2/3 cup water
• 1/4 cup vegetable oil
• 2 eggs
• 1 package Krusteaz Pumpkin Spice Muffins

Frosting:

• 1 1/2 cups powdered sugar, divided
• 2-3 tablespoons milk
• 1/4 cup orange granulated sugar crystals
• 12 small green candies
• Orange & green food coloring

1. Heat oven to 350°F. Lightly grease or line muffin pan with orange paper baking cups.
2. Stir together water, vegetable oil, eggs and muffin mix until moistened. Fill muffin cups 2/3 full.
3. Bake 14-16 minutes or until golden brown. Cool 5 minutes; gently loosen and remove from pan.
4. Whisk together 1 cup powdered sugar and milk until smooth. Separate 3-4 tablespoons of glaze into a small bowl. Add 1/4 cup powdered sugar and green food coloring and whisk until smooth. Transfer to a small bag and cut a bottom corner, so it’s ready to pipe. Set aside.
5. Add orange food coloring to the remaining glaze. Dip the top of each muffin into the glaze, then immediately into a bowl of orange sugar crystals. Transfer to a cooling rack to set. Repeat with remaining muffins.
6. Whisk 1/4 cup powdered sugar and more orange food coloring into what’s left of the glaze.
7. Transfer to a small bag and cut a bottom corner. Pipe 5-6 curved orange lines on top of each muffin. Place a small green candy in the middle where the lines intersect. Pipe curling green vines coming out from the center “stem.”
8. Transfer to a cooling rack to set. Store cooled muffins in tightly covered container.

Here are some tips on making the BEST muffins ever:

• Do not overmix! Muffin batter should be stirred just to combine the ingredients. There’s no need to use an electric mixer of any sort, a mixing bowl and a rubber scraper work just fine!
• You an use orange muffin liners for this recipe, or if you prefer not, be sure to spray your muffin tin with non-stick spray that includes flour. This spray is specifically for baked goods and works so well! Never have your baked muffins stick to the pan again!
• A large ice cream scoop with a lever works perfectly for measuring out regular sized muffins like these! Want to use a mini muffin tin? No problem- the small scoop works perfect for those.
• Want a more rounded muffin top? Increase the oven temperature by 50 degrees for the first 3-4 minutes, then decrease it as per the recipe’s instructions and bake for the remaining time.

See the full recipe for PUMPKIN MUFFINS, on the Krusteaz website as well! 

Here are several more amazing recipes you should check out: 

• Cinnamon Swirl Pumpkin Bread
• Snickerdoodle Apple Pie Bites
• Blueberry Cheesecake Muffins
• Red Velvet Christmas Cookies
• Lemon Cake Truffles
• Pumpkin Caramel Cookies

Pumpkin Muffins baked then topped with a simple glaze and orange sprinkles made to look like a cute pumpkin! Great pumpkin spice flavor & festive too!

PUMPKIN MUFFINS

Pumpkin Muffins baked then topped with a simple glaze and orange sprinkles made to look like a cute pumpkin! Great pumpkin spice flavor & festive too!

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Author: Jessica & Nellie

Ingredients

• 2/3 cup water
• 1/4 cup vegetable oil
• 2 eggs
• 1 package Krusteaz Pumpkin Spice Muffins
• Frosting:
• 1 1/2 cups powdered sugar divided
• 2-3 tablespoons milk
• 1/4 cup orange granulated sugar crystals
• 12 small green candies
• Orange & green food coloring

Instructions

• Heat oven to 350°F. Lightly grease or line muffin pan with orange paper baking cups.
• Stir together water, vegetable oil, eggs and muffin mix until moistened. Fill muffin cups 2/3 full.
• Bake 14-16 minutes or until golden brown. Cool 5 minutes; gently loosen and remove from pan.
• Whisk together 1 cup powdered sugar and milk until smooth. Separate 3-4 tablespoons of glaze into a small bowl. Add 1/4 cup powdered sugar and green food coloring and whisk until smooth. Transfer to a small bag and cut a bottom corner, so it’s ready to pipe. Set aside.
• Add orange food coloring to the remaining glaze. Dip the top of each muffin into the glaze, then immediately into a bowl of orange sugar crystals. Transfer to a cooling rack to set. Repeat with remaining muffins.
• Whisk 1/4 cup powdered sugar and more orange food coloring into what’s left of the glaze.
• Transfer to a small bag and cut a bottom corner. Pipe 5-6 curved orange lines on top of each muffin. Place a small green candy in the middle where the lines intersect. Pipe curling green vines coming out from the center “stem.”
• Transfer to a cooling rack to set. Store cooled muffins in tightly covered container.

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