Overnight Cranberry Pecan Pumpkin Muffins
Ingredients
- 1¼ cups sifted flour
- 1½ teaspoons baking powder
- 1 teaspoon Chinese five-spice powder
- ½ teaspoon plus 1⁄8 teaspoon kosher salt, divided
- ⅔ cup granulated sugar
- ⅔ cup canned pumpkin
- 1⁄3 cup neutral oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup small pecan pieces
- ½ cup Mariani Dried Cranberries
- 1 cup confectioners’ sugar
- 4 teaspoons water
- 1 tablespoon unsalted butter, melted
Instructions
- 1. In a medium bowl, whisk together flour, baking powder, five-spice powder, and ½ teaspoon salt.
- 2. In a small bowl, whisk together granulated sugar, pumpkin, oil, egg, and vanilla. Add sugar mixture to flour mixture, and using a spatula, fold until almost combined. Add pecans and cranberries, and fold until just combined. Cover and refrigerate overnight.
- 3. Preheat oven to 400°F (200°C). Line 6 muffin cups with paper liners or spray with baking spray with flour.
- 4. Let batter stand at room temperature for 10 minutes. Divide batter among prepared muffin cups.
- 5. Bake for 10 minutes. Reduce oven temperature to 350°F (180°C), and bake until tops are dry and golden brown and a wooden pick inserted in center comes out with a few moist crumbs, 10 to 14 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack.
- 6. In a small bowl, whisk together confectioners’ sugar, 4 teaspoons water, melted butter, and remaining ⅛ teaspoon salt until smooth. Dip top of each muffin into glaze, letting excess drip off. Let stand until glaze is set, 5 to 10 minutes. Store in an airtight container at room temperature for up to 4 days.
