INGREDIENTS
Muffin:
1/3 Cup Butter, Melted
1 Cup Canned Pumpkin Pie Filling
3 Eggs
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Cup Brown Sugar
1 1/2 Teaspoons Vanilla Extract
1 1/2 Cups Gluten-Free All Purpose Flour
1 Teaspoon Cinnamon
1 Teaspoon Allspice
1/4 Teaspoon Cloves
1/8 Teaspoon Nutmeg
Topping:
Powdered Sugar Icing (powdered sugar, vanilla and water)
4 oz WOW Baking Company Snickerdoodle and Ginger Molasses Cookies, Crumbled
DIRECTIONS:
1. Preheat oven to 350 degrees and prepare a 12 cup muffin tin with cooking spray.
2. In a large bowl, cream butter and sugar until fluffy and sugar is mostly dissolved.
3. Add pumpkin, eggs and vanilla mixing them to combine until batter is smooth.
4. Add the rest of the dry ingredients to the bowl and mix.
5. Spoon batter into each muffin cavity equally and bake for 25 - 30 minutes, or until a toothpick comes out clean.
6. Let rest for 2 minutes on cooling rack and then remove muffins from tin to complete cooling.
7. Drizzle Powdered Sugar Icing over each scone and, before the icing sets, sprinkle cookie crumbles on top before serving.
8. Enjoy!
