Pumpkin Maple Muffins

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Make a batch of Pumpkin Maple Muffins to throw in the freezer and have them on hand for a delicious breakfast or snack for your holiday guests!

Yep, it’s that time of year when I just can’t get enough of all the pumpkin things. Fortunately for me, my kids feel the same way. Although our favorite pumpkin muffins will probably always be these –> Mini Pumpkin Chocolate Chip Muffins, I can never resist trying a new recipe, especially if it has the word ‘maple’ in the title. I saw this recipe on Lindsay’s IG last fall and made them right away. And, I’ve made them numerous times since…

Here’s what I love about them – they’re a dense, hearty muffin that pairs well with a cup of coffee or tea; this recipe makes about 19-20 muffins, which will feed a small crowd; lastly, maple glaze…enough said. I made the glaze on the thicker side, but you could definitely thin it out to your liking. A batch of these muffins is perfect for a play group, afternoon snack time or Thanksgiving morning breakfast. Make these ahead, freeze them unglazed and be one step ahead on breakfast for your overnight holiday guests 😉

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Pumpkin Maple Muffins

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Serves: 20

Ingredients

For the muffins:

3½ cups FLOUR
2 teaspoons BAKING SODA
1 teaspoon BAKING POWDER
1 teaspoon GROUND CLOVES
1 teaspoon GROUND NUTMEG
1 teaspoon GROUND CINNAMON
½ teaspoon SALT
¾ cup SUGAR
2 cups PUMPKIN PUREE
½ cup VEGETABLE or CANOLA OIL
¼ cup PURE MAPLE SYRUP (there are no substitutes)
3 Tablespoons MILK
3 EGGS

For the glaze:

2 Tablespoons BUTTER, melted
1¼ cup POWDERED SUGAR
1 Tablespoon PURE MAPLE SYRUP
1-2 Tablespoons MILK

Instructions

Make the muffins:

Preheat oven to 350 degrees. Prepare muffin tins by lining them with 20 paper muffin cups.
In a large bowl, stir together flour, baking soda, baking powder, spices and salt.
In a separate bowl, whisk together sugar, pumpkin puree, oil, maple syrup, milk and eggs. Add pumpkin mixture to the dry ingredients. Stir until just mixed.
Divide among muffin cups (I love using an ice cream scoop for this!)
Bake for 19-22 minutes or until a toothpick tests clean.
Cool slightly before glazing. Serve immediately.*

Make the glaze:

In a small bowl, whisk together melted butter, powdered sugar, maple syrup and 1 Tablespoon of milk. Add up to another Tablespoon of milk if needed to make it thin enough to drizzle. Drizzle over slightly cooled muffins.

Notes

*I've found these are best if you glaze them right before serving. You can make them ahead if needed and just add the glaze up to 30 minutes before you serve them.