Ingredients needed for this recipe:
For the Muffins:
1/2 Cup Unsalted Butter, Melted
2 1/2 Cups All Purpose Flour
2 Teaspoons Baking Soda
1/2 Teaspoon Salt
2 Tablespoons Pumpkin Pie Spice
1 1/2 Cups Bakers Sugar
1 Can (15 ounce) Pure Pumpkin Puree
For The Honey Glaze:
1/2 Cup Unsalted Butter, Very Soft
8 Ounces Cream Cheese, Very Soft
1/4 Cup Raw Honey
Preheat oven to 350 degrees, and fill your muffin tin with liners.
Mix FLOUR, BAKING SODA, SALT, and PUMPKIN PIE SPICE. In a separate bowl mix EGGS, SUGAR, BUTTER, and PUMPKIN PUREE.
Add dry ingredients to wet ingredients and combine thoroughly.
Scoop batter into muffin liners and bake until a toothpick inserted comes out clean, approximately 30-40 minutes.
Cool all muffins on a wire rack.
Mix BUTTER, CREAM CHEESE, and HONEY until smooth.
Glaze the top of each muffin, you can use bakers bag to frost the tops but the honey does make the glaze quite thin so your rosettes may not hold.
If you would like to see my video for this recipe click here: