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WHOLE WHEAT PUMPKIN SPICE MUFFINS
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MUFFINS:
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1/2 cup butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 tsp. vanilla extract
1/4 cup milk
1/4 cup heavy cream
1 cup pumpkin puree (unsweetened)

GLAZE:
1 cup powdered sugar
1/4 cup (2 ounces) softened cream cheese
dash of ground cinnamon
dash of milk (to thin out)

1. Preheat oven to 350 degrees F. Spray muffin tin with nonstick spray- be sure to spray the top of the pan too since the muffins will bake over the side of each tin.

2. In a medium bowl, whisk together flour, baking powder, salt, pumpkin pie spice and cinnamon. In another larger bowl, use electric mixer to cream butter and sugar together. Mix in eggs and vanilla. Alternate adding dry ingredients and milk/cream. Add pumpkin puree last and mix just until incorporated (don’t over mix).

3. Divide batter between 12 muffin tins. They’ll be quite full with batter- that’s okay. Bake 25 to 30 minutes, or until toothpick inserted in center of muffin comes out clean. Let cool in the muffin tin for about 15 minutes, then gently move muffins to a wire rack to cool completely.

4. In a small bowl, mix glaze ingredients. Drizzle glaze over muffins. The easiest way to do this is to place waxed paper (or foil) underneath the cooling rack and let the glaze drip off the tops of the muffins.

Yield: 12

Source: Adapted from Stephanie’s Kitchen

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