Whole Wheat Pumpkin Muffins with Maple Glaze
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
For the muffins:
  • 75g (or ¼ cup + 2 tablespoons) granulated sugar
  • 240g (or 1 cup) homemade or store-bought pumpkin puree
  • ¼ cup olive oil
  • 2 tablespoons real maple syrup
  • 1½ teaspoons milk
  • 1½ eggs (about 80g, or ⅓ cup)
  • 130g (or 1 cup) whole wheat flour
  • 95g (or ¾ cup) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • ¼ teaspoon table salt
For the glaze:
  • 15g (or 1 tablespoon) unsalted butter
  • 100g (or ¾ cup + 2½ teaspoons) powdered sugar
  • ½ teaspoon vanilla extract
  • ½ tablespoon real maple syrup
  • generous pinch of table salt
Instructions
Start with the muffins:
  1. Preheat the oven to 175°C/350°F (standard oven setting) and spray a muffin-pan with non-stick spray.
  2. In a medium-sized bowl, whisk together sugar, pumpkin, oil, maple syrup, milk and eggs. In another bowl, stir together the remaining ingredients. Add the dry ingredients to the wet ingredients and whisk until nicely combined.
  3. Divide the batter over 9 muffin cups, filling each cup almost to the top with a neat ice cream-scoop worth of batter. Using an ice-cream scoop also helps to create beautifully rounded muffin tops.
  4. Bake on a rack in the middle of the oven for 20 minutes, or until a tester inserted into the center of one of the muffins comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes before turning them out and allowing them to cool to room temperature on a wire rack.
In the meantime, make the glaze:
  1. Melt the butter in a small saucepan. In a small bowl, stir together powdered sugar, vanilla, maple syrup and salt. Add the butter and stir to a paste. Add water, a few drops at a time, until the glaze is runny enough to ribbon from the spoon or run down the sides of the muffins.
  2. Glaze once the muffins have cooled. Unglazed muffins can be stored in an airtight container at room temperature for up to 3 days. Glazed muffins are best served the same day, as the glaze will sort of melt into the muffin, but they are still fine to eat within three days.
Nutrition Information
Serving size: 100g Calories: 277
Recipe by The Tough Cookie at https://thetoughcookie.com/2016/01/16/whole-wheat-pumpkin-muffins-with-maple-glaze/