Autumn Pumpkin Muffins

These muffins freeze really well, especially when you decide to throw a last minute coffee. Just thaw them out overnight and pop them in the microwave or in a real low oven for a few minutes for a just baked aroma throughout the house! Enjoy!

• Ready In: 40 mins
• Yields: 18 muffins

Ingredients

• Muffins

• 3 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 2  teaspoons baking soda
• 1  teaspoon ground cloves
• 1  teaspoon ground cinnamon
• 1  teaspoon nutmeg
• 1⁄2 teaspoon salt
• 2  cups canned pumpkin
• 1  cup canola oil
• 3  cups sugar
• 3  eggs
• 1  cup  chopped walnuts
• 1  cup raisins (optional)
•  cooking spray

• Orange Glaze

• 1 1⁄2 cups confectioners' sugar
• 1  teaspoon  grated  orange peel
• 6  teaspoons  orange juice
•  additional chopped walnuts (optional)

Directions

1. Preheat oven to 350°F Spray 18 muffin tin openings with non stick cooking spray.
2. Combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt in medium bowl; set aside.
3. In bowl of an electric mixer, combine pumpkin, oil, sugar, and eggs, then mix until well blended.
4. Add set-aside dry ingredients and mix well.
5. By hand, stir in walnuts and raisins.
6. Pour batter evenly into prepared muffin tin openings.
7. Bake 20-23 minutes. Cool in pan 15 minutes. Remove from pan and cool completely.
8. For Orange Glaze:.
9. Combine confectioner's sugar, orange peel, and orange juice in small bowl. Stir with spoon to blend. Spoon glaze over top of cooled muffins, letting excess glaze run down sides. Sprinkle with additional nuts before glaze hardens.