Mini Pumpkin Pie Muffins With Tart Lemon Glaze

Amarante

Tue, Sep 29 2020, 9:57 pm

I made these last week and froze. They are very easy and quite tasty. One could almost call them healthy since the pumpkin puree replaces all the fat.

I made 12 normal size muffins but the mini-muffins would be good especially for children with smaller appetites if you want to give smaller dessert portions.

Mini Pumpkin Pie Muffins With Tart Lemon Glaze

Excerpt From: Kim Kushner - The New Kosher

Makes 24 mini muffins or 12 standard muffins

These bite-sized muffins are great because they’re tasty, easy to prepare, and loved by all. For Thanksgiving dinner, you can serve them for dessert or even as a side dish. I make a ton of them, wrap them in cellophane bags, and give them away to family and friends. The ultra-lemony glaze is really what takes these little treats to the next level. The combination of tart and sweet on a soft, crumbly, adorable mini muffin, plus the flavors of cinnamon and nutmeg, screams “autumn.

     Oil or butter for greasing pans
2   cups (10 oz/315 g) all-purpose flour
1   cup (8 oz/250 g) sugar
1   cup (8½ oz/265 g) pumpkin purée (fresh or canned) - not pumpkin pie filling
3   large eggs plus 1 large egg white
1   teaspoon vanilla extract
2   teaspoons baking powder
2   teaspoons baking soda
1   teaspoon ground cinnamon
     Pinch of ground nutmeg
     Kosher salt

For the Tart Lemon Glaze

1   cup (4 oz/125 g) confectioners’ sugar
     Grated zest and juice of 1½ lemons

Preheat the oven to 350°F (180°C). Grease two 12-cup mini muffin pans and line with paper liners. (If you have only 1 mini muffin pan, once you remove the baked muffins from it, let the pan cool, then grease it, line the cups with paper liners, and fill them with the remaining batter.) Alternatively, grease and line one 12-cup standard muffin pan.

In a large bowl, whisk together the flour, sugar, pumpkin purée, eggs and egg white, vanilla, baking powder, baking soda, cinnamon, nutmeg, and ½ teaspoon salt until smooth.

Using a mini ice-cream scoop or very small measuring cup for mini muffins or a small ice-cream scoop or small measuring cup for standard muffins, fill the prepared muffin cups almost to the top with the batter.

Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes for 24 mini muffins or 30 minutes for 12 standard-sized muffins. Turn the muffins out onto a wire rack and let cool completely.

Meanwhile, make the glaze: In a small bowl, stir together the confectioners’ sugar and lemon zest and juice until smooth. When the muffins are cool, use a spoon to drizzle the glaze over them. The muffins will keep in an airtight container at room temperature for up to 1 week or in lock-top plastic freezer bags in the freezer for up to 1 month. Thaw at room temperature for about 2 hours when ready to use.