Muffin ▢5 tbsp butter, melted ▢2 large eggs ▢1 cup sugar ▢1 cup canned pumpkin puree ▢1/2 tsp cinnamon ▢1/2 tsp nutmeg ▢1 tsp salt ▢1 tsp baking powder ▢1 1/4 cups all purpose flour Spiced White Chocolate Glaze ▢1/2 cup white chocolate chips chopped ▢2 tbsp butter ▢1 tbsp light corn syrup plus 1 tsp ▢1/2 tsp vanilla extract ▢2 tsp heavy whipping cream


Step - 1

Cream together pumpkin, spices, salt, butter, eggs, sugar, and baking powder using a hand mixer. Stir in the flour with care.  

Coat mini muffin tins with cooking spray and fill each one to about two-thirds capacity. Bake for 8 to 10 minutes at 425 degrees.  

Step - 2

Cool completely before glazing

Step - 3

Melt chocolate, butter, and corn syrup in a small saucepan over low heat. Constantly stir until very smooth. After adding whipping cream, turn off the heat. Incorporate vanilla.  

Step - 4

Allow to cool 5 minutes before glazing muffins.

Step - 5

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