I used to be addicted to those Starbucks scones. I’m not sure why. They’re not terribly moist (pretty darn dry, in fact). I think it was the icing on top that attracted me. And it’s probably more about the luxury of ordering something that looks like it should go well with my Pumpkin Spice Latte. Well, I’m done with coffee shop scones. I’m actually done with the Lattes too, opting instead for my cheaper, at-home coffee recipes.
How to make Whole Wheat Pumpkin Spice Muffins:
Mix the batter. Divide the batter among twelve muffin cups. Bake for about 25 minutes.
Whisk together a simple cream cheese glaze. Place muffins on a cooling rack.
Drizzle the cream cheese glaze on top of the whole wheat pumpkin spice muffins. Let them sit until the glaze has had a chance to set.
Now tell me, isn’t that muffin just calling to you? It’s saying, “Munch on me and you’ll get a mouthful of moist, crumbly muffin with a smidgen of oozy, cream cheesey sweetness included in every bite.” And those Starbuck’s Pumpkin Scones I mentioned earlier… they got nothin’ on these.
Enjoy!
You might also like to try these fall breakfast recipes:
Pumpkin Cinnamon Roll Pancakes Apple Cream Cheese Coffee Cake Pumpkin Waffles Maple Nut and Pear Scones Pumpkin Chocolate Chip Muffins
