Overnight Cranberry Pecan Muffins

Recipe courtesy of Bake from Scratch Magazine's Baking Retreat

Makes 12 muffins

Ingredients

Instructions

In a large bowl, whisk together flour, baking powder, five-spice powder, and 1 teaspoon (3 grams) salt.
In a medium bowl, whisk together granulated sugar, pumpkin, oil, eggs, and vanilla. Add sugar mixture to flour mixture, and using a spatula, fold until almost combined. Add pecans and cranberries, and fold until just combined. Cover and refrigerate overnight.
Preheat oven to 400°F (200°C). Line 12 muffin cups with paper liners or spray with baking spray with flour.
Let batter stand at room temperature for 10 minutes. Divide batter among prepared muffin cups (about 110 grams each).
Bake for 10 minutes. Reduce oven temperature to 350°F (180°C), and bake until tops are dry and golden brown and a wooden pick inserted in center comes out with a few moist crumbs, 10 to 14 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack.
In a small bowl, whisk together confectioners’ sugar, 2 tablespoons plus 2 teaspoons (40 grams) water, melted butter, and remaining ¼ teaspoon salt until smooth. Dip top of each muffin into glaze, letting excess drip off. Let stand until glaze is set, 5 to 10 minutes. Store in an airtight container. Store in an airtight container at room temperature for up to 4 days.