Maple Pumpkin Muffins

Pumpkin and maple go together so perfectly in these sweet, fragrant muffins.

I know I’ve said this before, but I am not a summer person. I’ll tolerate summer (not like I really have a choice) but fall is the golden season for me. It’s just before the pressures of Christmas (no matter what the stores want you to think…seriously I was in Kohl’s the other day and they already have trees up and were playing Christmas music), the air is crisp, the leaves are turning. It’s just the perfect time of year.

And of course it’s cliche, but who doesn’t want all things pumpkins this time of year. When your home is filled with the scents of maple and cinnamon, you just feel like curling up with a good book and a warm blanket.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Course Breakfast, Snack

Servings 12

Ingredients

  

Muffin Ingredients

• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup pumpkin puree
• 1 large egg
• 1/4 cup sugar
• 1/2 cup brown sugar
• 2 teaspoons vanilla
• 1/2 cup vegetable oil
• 1/3 cup maple syrup
• 1/2 cup milk

Glaze Ingredients

• 1 cup powdered sugar sifted
• 1 tablespoon maple syrup
• 1 teaspoon maple extract
• 2 tablespoons milk or to desired thickness

Instructions

 

• Preheat oven to 425 degrees. Line or grease a 12-cup muffin tin.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Set aside.
• In a large bowl, whisk together the pumpkin puree and egg until well combined. Mix in the sugar, brown sugar and vanilla. Add in the vegetable oil, maple syrup and milk, mixing until well combined. Pour over the dry ingredients and mix together with a wooden spoon until just combined.
• Divide every amongst muffin cups. Bake at 425 for five minutes. Lower heat to 350 degrees and bake for an additional 12-15 minutes or until a toothpick comes out clean. Cool in tin for about five minutes before removing and transferring to a wire rack.
• To make the glaze, whisk together the sifted powdered sugar, maple syrup, maple extract and milk. If you prefer a thinner glaze, add additional milk a splash at a time until you get the desired result.
• Once muffins have cooled, top with glaze.