We'll feature some fabulous fall breakfast ideas and recipes in the next week. I'm introducing this series today with pumpkin muffins.
My kids oohed and ahhed over these Vanilla Glazed Pumpkin Muffins when we ate them for breakfast the other day. My son requested seconds, a rare compliment usually reserved for pancakes and decadent homemade cookies.
The following day, I asked him what he liked best about the muffins. "The white swirly stuff on top, Mommy, ... and the muffin too," he said. He really nailed it -- the glaze makes these muffins special.
Muffins are an interesting beast. Some are off-the-wall sweet, giving you an early morning sugar-high. Others are anti-sweet. But my favorites are the ones that fall in the mid-point: sweet, but not too sweet -- slightly savory. These Vanilla Glazed Pumpkin Muffins walk that line.
The batter is cinch to make. You simply mix the dry ingredients, and then the wet ingredients and then stir them together until just
combined. Any more, and it will over mix.
Then, fill the cups. Something interesting I learned a few years ago? If you want that delightful domed muffin top, fill the muffin cups high -- as close to the top as you can. And then they rise beautifully.
Once the muffins are done, let them cool a little before glazing. It's okay if they are still warm while you glaze them. But do let them fully cool before eating. Heck, make them the night before you want to eat them. That way, the muffin won't stick so much to the paper muffin liners.
More Pumpkin Recipes:
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah's Cucina Bella.