Pumpkin Spice Muffins

1/2 cup sugar

1/2 brown sugar, packed

6 Tbsp unsalted butter

2 tsp ground cinnamon

2 tsp vanilla

1 1/2 tsp ground ginger

1/2 tsp ground cloves

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

2 large eggs

2 large egg whites

1 1/4 cup pumpkin puree, fresh or canned

2 1/2 cups flour

1/2 cup milk

1 1/2 cups fresh or frozen cranberries (optional)

 

 

MAPLE DRIZZLE

 

2/3 cup powdered sugar

3 Tbsp pure maple syrup

 

 

DIRECTIONS:

 

1. Heat oven to 350 degrees. You'll need 20 muffin cups lined with paper liners. Beat sugars, butter,

spices, vanilla, baking powder, baking soda & salt in a large bowl with mixer on medium speed for 2 minutes, until blended.

 

2. Beat in eggs & egg whites. Beat in pumpkin puree on low speed until just combined.

Alternately beat in flour, then milk, until just blended. Stir in berries (optional).

 

3. Put 1/4 cup batter in each muffin cup. Bake 30 minutes or until toothpick insertes into centers comes out clean. Cool 5 minutes in pans on rack, remove from pans and cool completely.

 

4. DRIZZLE: up to 4 hours before serving, stir ingredients in small bowl until smooth. Scrape into a small ziploc bag. Cut a small tip from one corner of bag and drizzle over cupcakes.

 

Garnish with pumpkins if you wish.

 

This recipe is courtesy of Woman's Day