Maple Glazed Pumpkin Pecan Muffins

My batch made 18 generous muffins.  I think you could easily get 20 muffins out of this batter, just make them a bit smaller and have two muffin pans ready so you can divide the batter evenly.

Ingredients for the Muffins:

2 cups whole wheat flour

1½ cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon sea salt

¾ cup brown sugar***

2 cups pumpkin puree

½ cup canola oil***

¼ cup pure maple syrup

3 tablespoons almond milk***

3 eggs


Ingredients for the Glaze:

2 tablespoons butter (melted)

1¼ cups powdered sugar

2 teaspoons vanilla***

2 tablespoon pure maple syrup ***

1 tablespoons water ***

  1. Preheat the oven to 350 F. Sift together in large bowl the flours, baking soda, baking powder, cloves, cinnamon, nutmeg, and salt. In a separate bowl, mix the wet ingredients and the brown sugar until well blended and sugar has dissolved.
  2. Combine the dry and wet ingredients in a large mixing bowl, stirring until just combined. Fill each muffin tin almost to the top.
  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.

***my additions and changes

Muffins:

  • I used almond milk in place of the cow’s milk
  • I used canola oil in place of the olive oil      
  • I used brown sugar in place of the white sugar
  • I added ¾ cup of diced pecans to the muffin batter

Glaze:

  • I added 2 tea vanilla
  • I used 2 tablespoons of maple syrup in the glaze and only 1 tablespoon of water

Notes: I only use almond milk, I was out of white sugar and my olive oil is a strong flavored virgin olive oil which I thought might add to much of that flavor to the muffins, and I love a strong vanilla and maple flavor so upped those amounts.  These muffins are so moist and delicious!  This is a keeper my friends and I am sure are just as fantastic using the original recipe. 

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