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Maple Glazed Pumpkin Muffins

Maple Glazed Pumpkin Muffins
These sweet muffins go great with morning coffee...or a pumpkin spice latte!

Yield: 24 muffins


  • 3 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 cups solid pack pumpkin (not pie filling)
  • 1/2 cup oil
  • 3/4 cup sugar
  • 1/4 cup maple syrup
  • 3 eggs
  • 3 tablespoons milk
  • 1/3 stick unsalted butter
  • 2 cups powdered sugar
  • 1-3 tablespoons water
  • 1 tablespoon maple syrup
  • garnish pumpkin seeds and brown sugar

Preparation Instructions:

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).

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. Use a slightly greased silicone or traditional muffin tin.

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.

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.

5. Dip the muffins in the glaze and sprinkle the top with pumpkin seeds and dark brown sugar.



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