- 1/4 cup butter softened (the other half of the stick will be used in the glaze)
- 1/4 cup canola oil
- 1/2 cup sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon soda
- 1 - 1 1/4 teaspoon pumpkin pie spice
- 1/2 - 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 teaspoon vanilla
- 2 2/3 cups flour
- 1 cup milk
- 4 tablespoons butter melted
- 1 cup powdered sugar
- 3/4 teaspoon vanilla
- 2 Tablespoons hot water
Preheat oven to 425 degrees. Lightly grease muffin tin, or use paper muffin cups.
Cream together butter, oil, and sugars until smooth. Add eggs, beat to combine. Stir in baking powder, baking soda, pumpkin pie spice, cinnamon, salt, and vanilla. stir in flour, alternating with milk. Begin and end with flour, and make sure everything is mixed well.
Fill muffins cups, until nearly full. (I used an ice cream scoop and then divided the extra batter between all the muffins.)
Bake for 14-17 minutes, our until pale golden brown and the toothpick comes out clean when inserted into the middle.
Prepare the glaze by mixing together the melted butter, powdered sugar, vanilla, and water, whisking until smooth.
Dip tops of muffins into the glaze and allow to harden. You can even double dip if you'd like.
Serve warm, for best results, but muffins will keep at room temperature, covered, for a day.
Adapted from Spiced
PS – If you are thinking you’ve seen these before, I shared them over at Kel’s place on Friday! If you haven’t ever checked out Between the Lines, head over and say hello for me!