Healthy Maple Glazed Pumpkin Muffins
Total Time
40 minutes
Prep Time
20 mins
Cook Time
20 mins
Rating
4.8 out of 5 stars
(61)
Ingredients
16 servings
- 2 cups whole wheat flour
- 1 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon each cloves, cinnamon, and nutmeg
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 cups pumpkin puree
- 1/2 cup olive oil
- 1/4 cup real maple syrup
- 3 tablespoons milk
- 3 eggs
- 2 tablespoons butter
- 1 1/4 cups powdered sugar
- 1 teaspoons vanilla
- 1 tablespoon maple syrup
- 1–2 tablespoons water
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Preparation
Step 1
Preheat the oven to 350 F. Mix the dry ingredients (flours, baking soda, baking powder, cloves, cinnamon, nutmeg, salt, and sugar). In a separate bowl, mix the wet ingredients (pumpkin, oil, maple syrup, milk, and eggs).
Step 2
Combine the dry and wet ingredients in a large mixing bowl, stirring until just combined. Fill each muffin tin almost to the top with a scoop of batter – I like to use an old fashioned ice cream scoop with the little thumb press to get a nice rounded top.
Step 3
Bake for 20 minutes or until tops are puffy and spring back when you press them. Remove from the muffin pan and let cool before glazing.
Step 4
For the glaze, melt butter in saucepan. Add powdered sugar and vanilla – it will be thick and sticky. Stir in maple syrup. Add water until desired consistency is reached.
Step 5
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Chef's notes
The glaze should not be skipped as it adds a rich flavor.
Using an ice cream scoop with a thumb button helps to achieve a nice rounded muffin top.
Half the sugar and flour from the original recipe was substituted to make it healthier.
