When my buddy {and old neighbor} Hulda stopped by to help me unpack a garage full of boxes, these maple glazed pumpkin muffins were the treat she brought along. I didn’t think it was possible, but they made me love her a little more. Everyone needs a Hulda!
And everyone needs to try these muffins. They have whole wheat flour and a really reduced amount of sugar, but all the flavor is still there. It’s like the taste of fall in one bite! Maple glazed pumpkin muffins, who knew they were a thing? 😉
Maple Glazed Pumpkin Muffins
Ingredients
3 1/2 cups flour {you can use a mix of whole wheat flour and all purpose flour}
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup granulated sugar
2 cups pumpkin puree
1/2 cup grapeseed oil {vegetable, canola or olive oil will do}
1/4 cup maple syrup
3 tablespoons milk
3 eggs
Glaze:
2 tablespoons butter
1 1/4 cups powdered sugar
1 teaspoon vanilla
1 tablespoon maple syrup
1 tablespoon water
Instructions
Preheat the oven to 350 F. Line muffin tins with baking cups or grease tins with cooking spray and set aside.
In a large mixing bowl combine the first 8 ingredients {up to but not including the pumpkin puree}. In a separate bowl, mix the next 5 ingredients {all wet ingredients}. Slowly add the dry ingredients into the wet ingredients, and mix just until combined.
Evenly distribute batter into prepared muffin tin. If you have major OCD like me, use a 3 tablespoon cookie scoop to fill your muffin tins. But if you’re like the normals of the world, just fill the tins 2/3rds of the way full. Bake for 20 minutes or until golden brown. Remove from the muffin pan and let cool before glazing.
While muffins are baking, melt butter in small saucepan. Stir in powdered sugar and vanilla until combined and then add the maple syrup. Thin with water if desired. Drizzle glaze over top of muffins and enjoy!
gail says
If you don’t have maple syrup, would you use same amount of honey or molasses or sugar?
Mary G says
Thanks for sharing–these look wonderful!
Karen U. says
Just tried these using some sugar pumpkins I got in my CSA basket. They are wonderful! As in REALLY WONDERFUL! If you’re wondering the recipe made 24 muffins.
Karen J says
I finally made these after having bookmarked the recipe for several years. Yummy-and that glaze is delicious! Mine made 19 muffins. I’ll put some in the freezer as I think they will freeze well.
Ann says
Tried these today, turned out great!
Nancy says
I just made these today and I must say they are very good. Very flavorful. Definitely will make again.
Kyra says
These were delicious! I used Bob’s Red Mill gluten free flour and they still came out moist and yummy. I didn’t use the water to thin the glaze so it was more like frosting (no complaints there!). It made 24 mini muffins and 10 normal sized muffins. 🙂