Pumpkin Muffins with Bacon

Pumpkin Chocolate Chip Muffins with Maple Glaze and Peppered Bacon

pumpkin muffins

  • 1 1/4 cups pumpkin puree
  • 2 cups light brown sugar
  • 1 cup unsalted butter, melted
  • 1/2 cup milk
  • 4 eggs
  • 1 tablespoon vanilla
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 2 cups bittersweet chocolate chips

maple bacon glaze

  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon light corn syrup
  • 2 teaspoons maple extract
  • 1 1/2 cups powdered sugar, sifted
  • 6 slices peppered bacon, cut into 24 pieces, cooked until crisp

 

Muffins.

Preheat the oven to 350 and line a muffin pan with 24 paper liners.

In a large bowl, whisk together the pumpkin, brown sugar, melted butter, milk, eggs and vanilla until smooth.  In a separate bowl, whisk together the dry ingredients.  Add the dry ingredients to the wet and mix just until moistened.  Stir in the chocolate chips.

Divide the batter between the muffin cups, filling them full.  Bake for 15-18 minutes, until a toothpick comes out clean, then cool on a wire rack while you make the glaze.


Glaze.

In a saucepan, combine the granulated sugar, water, corn syrup and maple extract.  Over medium heat, whisk to dissolve the sugar.  Whisk in the powdered sugar until smooth.

Drizzle the glaze over the warm muffins and immediately top with the bacon; the glaze will set quickly.

Yields 2 dozen muffins


Recipe from Curly Girl Kitchen
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