PUMPKIN SPICE MUFFINS * sugar or sugar-free
1/3 cup pumpkin puree........................……………..1/4 cup (4 TB) unsalted butter, room temp.
1/2 cup white sugar or regular Splenda …………….2 cups flour
2 tsp baking powder ………………………................1/2 tsp baking soda
1/2 tsp salt ………………...................................…...1 tsp. cinnamon
2 eggs ………………………………………….............1/4 tsp. nutmeg
1/8 tsp. ground nutmeg............................................1/4 cup sour cream
1/4 cup milk ~or~ pumpkin pie spice, Caramel or Crème Brulee flavored liquid coffee creamer
GLAZE:
3/4 cup powdered sugar (or 1/2 cup regular Splenda whisked with 1/4 cup cornstarch)
dash of cinnamon......................................................milk or flavored liquid coffee creamer
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Preheat oven to 350. Line 8-10 muffin tins with paper and set aside. Mix together the pumpkin, sour cream and milk (creamer) in bowl and set aside.
Cream together butter and sugar/Splenda; add eggs & beat well. Beat in the baking soda, baking powder, salt and spices.
Gradually add 1 cup of flour, beating just until blended. Beat in the pumpkin mixture on low ~ then gradually beat in the last cup of flour. Scrape down the sides of the bowl. When well blended, scoop into prepared muffin tin (I like to fill them all the way up).
Bake for 22-30 minutes, or until they're golden brown and a toothpick comes out clean. (Dark pans bake faster than light colored pans and sugar-free muffins won't get as golden). Take out and brush with glaze.
GLAZE:
whisk together the powdered sugar & cinnamon, gradually adding milk (creamer) until it's a smooth consistency (thin enough to brush on, but not too thin)