Pumpkin Muffins With Maple Icing

Pumpkin Muffins With Maple Icing
4 from 3 ratings
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As summer turns to fall, a quick and easy breakfast is an absolute must. These pumpkin muffins can be whipped up in a jiffy and eaten throughout the week.This recipe is courtesy of Krusteaz.
Servings
12
servings
Ingredients
  • 1 package pumpkin muffin mix, preferably krusteaz pumpkin spice muffin mix
  • 2/3 cup water
  • 1/4 cup oil
  • 2 eggs
  • 2 teaspoon pumpkin pie spice
  • 3 tablespoon maple syrup
  • 1/4 cup milk
  • 1 cup powdered sugar
Directions
  1. Heat oven to 350 degrees F. Line muffin pan with 12 paper liners. Set aside.
  2. In a large bowl, stir together muffin mix, water, oil, egg, and pumpkin pie spice with a rubber spatula until blended. Do not over-mix. Fill muffin cups 2/3 full.
  3. Bake 14–16 minutes, or until a toothpick inserted in center comes out clean or with moist, not wet, crumbs.
  4. Cool for about 15 minutes.
  5. In a medium bowl, whisk together the maple syrup, milk, and powdered sugar until a soft icing forms. Dip the tops of the muffins into the icing and allow the excess icing to drip off. Return the muffins to a wire rack to set the icing.
  6. Store muffins airtight at room temperature.
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