Pumpkin Muffins

batter needs to be on the thicker side; have dry and wet separately; 10-12 turns with whisk; ICING AMOUNTS IS FOR ONLY HALF BATCH gluten free tips and tricks to try: let batter sit (maybe refrigerated for 30 mins) vs the advice to keep muffin batter barely sat in gluten-present recipes overmix vs undermix in gluten-present

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

mix dry and wet separately then combine

Step 2

move to muffin tins about 3/4 full

Step 3

bake at 400 degrees until browned and toothpick clean (roughly 15-17 mins), turning tray half way through

Step 4

let cool for 2-3 minutes in tray, then transfer to cooling rack.

Step 5

ice when cooled

Step 6

store for 3-4 days in fridge