Pumpkin Maple Muffins
 
 
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:
  1. Preheat oven to 350 degrees. Prepare muffin tins by lining them with 20 paper muffin cups.
  2. In a large bowl, stir together flour, baking soda, baking powder, spices and salt.
  3. 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.
  4. Divide among muffin cups (I love using an ice cream scoop for this!)
  5. Bake for 19-22 minutes or until a toothpick tests clean.
  6. Cool slightly before glazing. Serve immediately.*
Make the glaze:
  1. 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.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.net/2016/11/pumpkin-maple-muffins/