Ingredients

The following ingredients have 12 Servings
  • 1/4 cup butter, softened
  • 1/4 cup vegetable oil
  • 1/3 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 2/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 1 tablespoon heavy cream
  • 1/2 teaspoon maple extract
  • water – as needed by the teaspoon

Instruction

  • Preheat the oven to 425 degrees, and position the oven rack in the center. Spray a standard sized muffin tin with nonstick spray. I like to use Pam for Baking. Muffin liners can also be used.
  • In the bowl of an electric mixer, cream butter, oil and sugars on medium speed until smooth.
  • Add eggs one at a time, mixing until incorporated. Add vanilla extract and mix.
  • In a separate bowl, combine flour baking soda, baking powder, pumpkin pie spice, and salt. Stir the flour into the batter gradually, alternating between the flour mixture and the milk, starting and ending with the flour. Mix on low speed until well combined.
  • Use a scoop or two large spoons to fill each well with the batter until they are nearly full.
  • Bake for 15 minutes, or until the tops are light golden brown, and a toothpick inserted into the center comes out clean. Try not to over bake.
  • When the muffins are cool enough to handle, remove them from the muffin tin and place them on a cooling rack.