Ingredients
5tbspbutter,melted
2large eggs
1cupsugar
1cuppumpkin puree,canned
½tspcinnamon
½tspnutmeg
1tspsalt
1tspbaking powder
1¼cupsall purpose flour
½cupwhite chocolate chips,chopped
2tbspbutter
1tbsplight corn syrup,plus 1 tsp
½tspvanilla extract
2tspwhipping cream
Preparation
With a hand mixer, beat together butter, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Gently stir in the flour.
Spray a mini muffin pan and fill each about ⅔ full.
Bake at 425 degrees F for 8 to 10 minutes.
Cool completely before glazing.
In a small pot, melt chocolate, butter, and corn syrup over low heat. Stir constantly until smooth. Add whipping cream and remove from heat. Stir in vanilla.
Allow to cool 5 minutes before glazing muffins.
