food: iced pumpkin spice muffins
I made muffins. Super easy muffins. With super easy, pretty fancy looking icing.
I may have eaten one straight out of the oven. Or two.
Can you blame me though?
Before I jump into the recipe, a few important things:
- It's been my experience that these bad boys work best when using a dark, non-stick muffin pan.
- Even though it's non-stick, rub butter into each cup & use a paper towel to smear it around. You'll thank me later.
- Please don't use cupcake liners. They lose the fancy vibe when you dress them up in those childish liners.
1 box spice cake mix
1 15oz can pumpkin puree
Follow cake mix instructions to preheat oven to non-stick pan's settings.
Prepare muffin pan as listed above.
Mix cake mix and canned pumpkin together. Once combined, divide evenly into pan.
Bake for 21-24 mintues - or as specified on cake mix box. Use toothpick to check if they're cooked through. If the toothpick isn't clean, wait another minute and check again.
Let cool for 5-10 minutes. Carefully remove and place muffins on a cooling grid.
Combine a couple of tablespoons of powdered sugar with a tiny splash of warm water. Mix until you get a thick, but managable, consistency. Add a dash of vanilla extract and mix well.
Place icing in plastic sandwich bag, seal and cut off tiny bit of the corner. Carefully drizzle over muffins to your liking.
MAKES 12 MUFFINS
** Of course, you can leave the icing off if you're not into it. They still look (and taste) great!
But... there's just something about the icing that makes me feel all super chic baker-like. It's yummy, I promise!
(images: rosy + tart)