INGREDIENTS
1-pound Wampler’s All-Natural Sausage
½ cup butter, melted
½ cup oil
4 eggs
1-3/4 cup pumpkin puree
2 cups sugar
2-1/2 cups all-purpose flour
1 teaspoon baking soda
3 teaspoons all-spice
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
¼ teaspoon ginger
1 teaspoon salt
Glaze:
2 cups confectioner’s sugar
3 tablespoons strongly brewed Cattle Dog Coffee Roasters Guatemala Direct Trade coffee
1 tablespoon pure Maple Syrup
INSTRUCTIONS
Preheat oven to 350 degrees F. In a large bowl, sift together the flour, baking soda, all-spice, cinnamon, nutmeg, cloves, ginger, and salt. In a separate bowl, whisk together the butter, oil, eggs, sugar, and pumpkin. Using a whisk, slowly add the wet ingredients to the dry ingredients. Brown sausage and add to the pumpkin mixture. Spray 24 regular-size muffin tins with baking spray. Use a large ice cream scoop and evenly distribute the batter into the muffin tins. Bake for 25 minutes or until a toothpick comes out without being wet when inserted in the center of the muffin. While the muffins are baking, sifted mix confectioners’ sugar with 3 tablespoons of strong brewed coffee. You can also slowly reduce the coffee down on the stove until you have 3 tablespoons. Add one tablespoon of pure maple syrup.