Thanksgiving is coming, and if you’re like me, you’re already planning your menu (or if you’re an over-achiever, you’ve got your menu planned!). But I think people (myself included) often forget about Thanksgiving breakfast. We’re all so wrapped up in the perfect dinner presentation, but we have to eat breakfast too! Whether you’re brunching or eating as you fix up the turkey, breakfast is essential, even if it’s something as small (but filling) as a Pumpkin Muffin!
1. Heat oven to 350° F. Line muffin pan with 12 paper liners. Set aside.
2. In a large bowl, stir together muffin mix, water, oil, egg and pumpkin pie spice with a rubber spatula until blended. Do not over-mix. Fill muffin cups 2/3 full.
3. Bake 14-16 minutes or until a toothpick inserted in center comes out clean or with moist, not wet, crumbs. Cool for about 15 minutes.
4. In a medium bowl, whisk together the maple syrup, milk and powdered sugar until a soft icing forms. Dip the tops of the muffins into the icing and allow the excess icing to drip off. Return the muffins to a wire rack to set the icing. Store muffins airtight at room temperature.
Hayley likes to bake… a lot. And she’s fearless in the kitchen. As a completely self-taught baker, she loves easy, no-fuss recipes that taste like you’ve been baking all day but give real people plenty of time outside the kitchen! After all, it’s the thoughtfulness and love of the treat that speaks volumes – not how much time or how many fancy ingredients you’ve used! At just 24, she’s wise beyond her years and knows that using everyday, easily accessible items can still create unique, one-of-a-kind desserts.