pumpkin gingerbread muffins with spiced buttercream.

yesterday i made about 20 of these:

today, there are about 6 left. make them as soon as you possibly can, but don't expect them to be around for too long...

pumpkin gingerbread muffins

adapted from this recipe at what megan's making

for the muffins:

1 cup canned pumpkin

3 tbsp maple syrup (i used tj's agave maple)

3/4 cup sugar

1/3 cup canola oil

1/4 cup molasses

1 egg

1 2/3 cup white whole wheat flour

1 1/4 tsp baking soda

1 tsp all spice

1 1/2 tsp cinnamon

1 tsp salt

1 tsp baking powder

preheat oven to 350 degrees fahrenheit. grease a muffin pan and set aside. combine pumpkin, syrup, oil, molasses and egg in a medium mixing bowl until well combined. in a separate bowl, combine dry ingredients. gradually add dry mixture to wet and stir well. fill muffin cups 3/4 o the way. bake for about 25 minutes or until edges are golden/firm. remove and cool.

for the spiced buttercream:

1/4 cup butter

just under 1 cup powdered sugar

1/2 tsp vanilla extract

1 Tbsp cinnamon

2 Tbsp skim milk

cream butter with an electric mixer. add sugar, vanilla and cinnamon until well combined. add milk in small amounts and beat on high until icing is the desired consistency. spread on cooled muffins.

smile because muffins are the best, especially when covered in frosting and especially when they taste like fall :)

xo jordan