We have been eating these all weekend and guys – they are great. Which is something of a miracle considering that Nathan and I basically just made up the recipe on our own (something I’ve never done before!).

They taste good without the vanilla glaze but they taste fabulous with it. And since they are semi-healthy to start off with, I figure a little icing never hurt anyone. 😉

Enjoy!! 🙂

Pumpkin Muffins
 – makes 18 small/medium muffins or 12 large muffins –

Ingredients:
1 1/4 cup whole wheat flour
3/4 cup white flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of allspice
1 (15oz) can of pumpkin
2 eggs
1/2 cup milk

Preheat oven to 350 degrees.

Mix everything together. Spoon into muffin tins and bake for about 15 minutes or until a toothpick comes out clean. Let cool completely before adding glaze.

Vanilla glaze:
1 cup powdered sugar
1 1/2 teaspoon vanilla
1 tablespoon milk (may need a little more or a little less depending on consistency)

Mix together. When thick enough to coat but thin enough to pour, dunk tops of muffins in glaze and let set.

🙂

And just because they are two big loves… 😉

Happy fall!! 🙂