Pumpkin Muffins

Pumpkin Muffins

Ingredients

For The Muffins

• 1 ¾ cup Carrington Farms Sweet Potato Flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• ½ tsp salt
• ½ cup canola oil
• ½ cup granulated sugar
• ½ cup light brown sugar
• 1 ½ cup pumpkin puree
• 2 large eggs, at room temperature
• ¼ cup buttermilk, at room temperature
• 1 tsp pure vanilla extract
• ½ cup cinnamon sugar, optional

For the Cinnamon Maple Glaze

• ½ cup powdered sugar
• 1 tsp ground cinnamon
• 2 tbsp maple syrup
• 1-2 tbsp heavy cream

Directions

For the Muffins

1. Preheat the oven to 425 and line 2 muffin pans with 16 total liners.
2. In a medium mixing bowl, whisk together the Carrington Farms Sweet Potato Flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
3. In a large bowl, whisk together the oil, sugars, pumpkin puree, eggs, buttermilk, and vanilla.
4. Use a rubber spatula to fold the dry ingredients into the wet, mixing until just combined. Don’t over mix.
5. Use a large ice cream scoop with a trigger to portion the batter into the prepared pans. The muffin liners should be filled almost to the top.
6. Optional, add 2 tsp cinnamon sugar to the top of each muffin.
7. Bake at 425 for 5 minutes, then lower the oven temp to 350 and continue to cook for an additional 20-22 minutes, or until a toothpick comes out clean.
8. Let muffins cool, while you make the glaze.

For the Cinnamon Maple Glaze

1. In a medium bowl, whisk together the powdered sugar, cinnamon, and maple syrup.
2. Add in the heavy cream a little at a time until you reach your desired consistency.
3. Pour glaze over muffins right before serving.

Enjoy!