Ingredients

• nonstick cooking spray
• 1.5 cups all-purpose flour
• 1.5 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 0.75 teaspoons ground ginger
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons ground allspice
• 0.5 teaspoons baking powder
• 0.5 teaspoons salt
• 0.25 teaspoons pumpkin pie spice
• 1 cup pumpkin puree
• 0.75 cups white sugar
• 0.75 cups vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 15 standard-sized muffin cups with nonstick spray.
2. 2 Combine flour, cinnamon, baking soda, ginger, nutmeg, allspice, baking powder, salt, and pumpkin pie spice in a bowl.
3. 3 Beat pumpkin puree, sugar, oil, eggs, and vanilla in a large bowl until well combined. Slowly mix in dry ingredients until well blended and smooth. Distribute the batter evenly among the prepared muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 18 minutes. Cool in the tin for 5 to 7 minutes.
5. 5 While the muffins are cooling, blend powdered sugar, half-and-half, pumpkin pie spice, vanilla, and cinnamon for glaze until well combined.
6. 6 Remove muffins from the tin and dip the tops into the glaze. Set on a wire rack until glaze sets, about 30 minutes.

Nutrition per serving