INGREDIENTS
1 Lb. Wampler’s Hot Sausage, cooked
2 cups Flour
½ Tbsp. Baking Soda
1/2 Tsp. Salt
1 Tsp. Cinnamon
½ Tsp. Ground Cloves
Pinch Ground Nutmeg
1 ½ cups Brown Sugar
1 15 oz. can of Pumpkin Puree
1 cup Canola Oil
2 Eggs
2 Tsp. Vanilla
For the Glaze
4 oz. Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee
6 oz. Creamed Honey
INSTRUCTIONS
Preparation: Combine Flour, Baking Soda, Salt, Cinnamon, Ground Cloves, and Nutmeg in a mixing bowl and mix well. In a separate mixing bowl combine Brown Sugar, Pumpkin Puree, Canola Oil, Eggs, and Vanilla. Mix until well incorporated.
While stirring add the dry ingredients to the wet, Stir only until they are combined and wet. Evenly divide the Wamplers Sausage amongst 24 sprayed cupcake pans. Pour cupcake mix over the sausage. You want it to be a little over the tip of the pan as the mix will run under the sausage. Sprinkle the top with shaved Almonds. Bake in a 350 degrees F preheated oven for 25-30 minutes. Allow cooling before removing the muffins from the pan.
For the Glaze: Whisk Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee and Creamed Honey together. Drizzle over muffins.