Quick Bread Pumpkin Muffins with Eggnog Glaze
The flavors in these Quick Bread Pumpkin Muffins with Eggnog Glaze are what Fall in New England is all about. The warmth and comfort of pumpkin and eggnog is a hug in a muffin.
Ingredients
- 2 Cans pumpkin (100% pure)
- 2 Teaspoons baking soda
- ¼ Teaspoon salt
- ⅔ Cup butter (melted)
- 2 Eggs
- 2 Teaspoon vanilla extract
- 2 Tablespoons pumpkin pie spice
- 1 Tablespoon cinnamon
- 2 Cups sugar
- 4 Tablespoons milk
- 3 Cups flour
Eggnog Cinnamon Cream Cheese Glaze
- 1 Stick butter softened
- 4 Ounces cream cheese softened
- 3¼ Cups powdered sugar
- ½ Cup eggnog
- 1 Teaspoon vanilla extract
- ½ Teaspoon salt
Instructions
- Preheat oven to 350°. Melt butter in microwave for 30-60 seconds until melted. In the meantime, add cans of pumpkin to a large mixing bowl.
- Add salt and baking soda and stir to combine. Mix in melted butter.
- Add eggs, vanilla extract, pumpkin pie spice, cinnamon, sugar and milk. Stir until combined.
- Add flour and stir to combine. Note: If you would like the batter to be a bit more moist, add an additional tablespoon of milk and stir.
- Pour batter into greased muffin pans. Bake for 20 minutes or until toothpick comes out clean. Allow to cool completely before drizzling on the glaze.
Eggnog Cinnamon Cream Cheese Glaze
- Add all of the ingredients to a medium mixing bowl. Using an electric mixer, mix until all the ingredients are fully combined and have a smooth texture. Allow the glaze to set in the refrigerator for at least one hour prior to glazing the muffins. Drizzle the desired amount of the glaze over the tops of the muffins. Enjoy!
Notes
For egg allergies, substitute one egg for 1/4 cup of vegetable oil or 1/4 cup of unsweetened apple sauce.
This batter yields 30 muffins.
