I've had a sweet tooth all week and yogurt doesn't seem to be cutting it, so I went on search of a decent looking recipe. This is actually a hybrid of many recipes, but all in all it turned out really good even though I didn't know exactly what I was going to do when I started.
Glazed Pumpkin Pecan Muffins
1- 15 oz. can pumpkin
1 box yellow or spiced cake mix (I used Betty Crocker Gluten Free Yellow cake)
1 T cinnamon
2 t. cloves
2 t. nutmeg
3 T chopped pecans
For glaze:
1 1/4 c powdered sugar
3 T milk
Preheat oven to 325 degrees F. Grease a muffin pan and set aside. In a large mixing bowl, whisk together all the dry ingredients: cake mix, cinnamon, cloves, nutmeg, pecans. Once well-mixed, start folding in the entire can of pumpkin until all of the pumpkin is mixed in and the whole mixture is entirely moist. Spoon by heaping tablespoonfuls into the muffin cups until they are about 2/3 full. Bake in oven for 20-25 min.
Once muffins are done, allow them to cool completely before beginning glaze.
Easiest thing to do is use a measuring cup to measure out the powdered sugar, keep it in the measuring cup, then add a T of milk at a time, mixing well with a fork until the sugar mixture has become a thick, creamy glaze. Drizzle generously over the muffins and then all all the muffins to sit in the fridge for about 20 mins to allow the glaze to set. Devour.
Ratings from the Expert*: 8.75? I couldn't quite give it a 9 since I didn't exactly whip my glaze thick enough. It didn't set quite as well, but I think I really just didn't whisk enough. 2 muffins are already gone. They are delicious. And gorgeous to boot.
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