Pumpkin & Maple Muffie

Ingredients & Measurements;
Muffie Dough:
2 cups (295g) all purpose flour
1 ½ tsp (9g) baking powder
1 tsp (7g) baking soda
½ tsp (3g) salt
1 tsp (2g) cinnamon
1 tsp. (3g) pumpkin spice
½ cup or 1 stick of room temperature unsalted butter
½ cup (113g) granulated sugar
½ cup (129g) brown sugar
1 cup (230g) pumpkin puree
2 eggs (102g)
1 tsp (4g) vanilla extract
1 cup (100g) chopped pecans optional

*Maple Icing:
½ cup (100g) packed light brown sugar
¼ cup (54g) of butter
4 tbsp. of heavy cream
1/8 tsp (1g) salt
1 tsp. (3g) Vanilla extract
1 ¼ cup (150g) powdered sugar

Muffie:
In the bowl of an eclectic mixer cream together the butter and sugars for 3 minutes, until light and fluffy. Add the eggs one at a time. Add the vanilla extract, and mix. Add the pumpkin puree and mix just until incorporated.

In a medium bowl, combine the four, baking powder, baking soda, cinnamon, cloves, ginger, and salt. With the mixer on low, add the dry ingredients to the wet in 3 batches, do not over mix.  If using pecans, gently fold the pecans into the dough at this time. 

Using an ice cream scoop, place 5-6 mounds of dough on a parchment light cookie sheet, wet hands with a little bit of water and gently press down each cookie flattening them slightly. Bake in a 350 degree oven for 8-10 minutes. Allow to rest on the cookie sheet for 2 minutes before transferring to a cooling rack. 

Maple Icing:
While the muffies are cooling, make the maple icing.
In a medium heavy lined saucepan combine the butter, heavy cream, and brown sugar and bring to a boil. Allow the mixture to boil for 1 minute, whisking occasionally. After the mixture has boiled for a minute, remove the pan from the stove and carefully add the vanilla extract. The mixture will bubble up slightly, keep stirring. Add the powdered sugar to the mixture, in 3 steps mixing in after each addition. There might be small lumps, don’t worry about it. Spread a little of the maple icing on each cookie and sprinkle with chopped pecans. The icing will set and start to dry, you can place the pot back on the stove for a few seconds to heat the icing up again making it easier to ice the muffies. You can enjoy the muffies warm or allow them to cool completely, store in an airtight container in the refrigerator for 3 days.
*The recipe for the maple icing was derived from “My Recipes” Apple-Cream Cheese Bundt Cake
https://www.myrecipes.com/recipe/apple-cream-cheese-bundt-cake