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Pumpkin Spice Muffins


100g (1/2 Cup) Canola Oil (Raps Olja)


150g (3/4 Cup) Light Muscovado Sugar (Ljust Muscovado Socker)


2 Eggs (Ägg)


220g (1 ¾ Cup) Flour (Mjöl, jag använder Patisserie)


1 tsk (tsp) Baking Powder (Bakpulver)


1 tsk (tsp) Baking Soda (Bikarbonat)


1 tsk (tsp) Salt


1 ½ tsk (tsp) Cinnamon Powder (Kanel Malen)


1 tsk (tsp) Pumpkin Spice


1 tsk (tsp) Vanilla (Vaniljsocker)


230g (1 Cup) Pumpkin Pure (Pumpkin på burk)


0,75 dl (1/3 Cup) Milk (Mjölk)


150g (3/4 Cup) Light Muscovado Sugar (Ljust Muscovado Socker)


60ml (1/4 Cup) Milk (Mjölk)


14g (1 Tbsp) Butter (Smör)


½ tsk (tsp) Vanilla (Vaniljsocker)


½ tsk (tsp) Pumpkin Spice


175g (1 ½ Cup) Powdered sugar (Florsocker)


Oven 160c fan or 175c, (350F)


Grease a Mini Muffin Pan. Mix Oil and Sugar.


Mix Flour, Baking powder, Baking soda, Salt, Cinnamon, Pumpkin Spice & Vanilla.


Mix in the Eggs into the Oil & Sugar one at a time.


Mix the Flour mixture with the Milk and Pumpkin Pure into the Eggs.


Bake 8 - 10 minutes. ( I did 10 minutes)


Cool in the pan




Combine Muscovado Sugar, Milk, Vanilla and Butter in saucepan until smooth.


Simmer for 1 minute. Remove from heat and whisk in the Powdered Sugar.


Let the icing cool for 5 minutes


Dip the tops of Muffins in the warm icing


Icing will set in about 1 hour