Pumpkin Spice Muffins

Ingredients

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

Icing

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