Okay, enough with the chocolate already! I just realized that I’ve posted three chocolate recipes in a row. And while there’s nothing wrong with chocolate, chocolate, chocolate, variation is the spice of life, right?
So I give you: pumpkin muffins with maple glaze! I made these back in October, when pumpkins were everywhere. But you can still make these now, I guess. I mean, I for one wouldn’t say no to a pumpkin muffin or two right now. Or in high summer, for that matter… And there’s always canned pumpkin, right?
I found this recipe on one of my favorite food blogs, Pinch of Yum. I’ve told you guys about Pinch of Yum before. They mostly post savory, healthy recipes. And while those are very yummy too, I’m always magically drawn to the baking recipes. Especially when there’s pumpkin involved. And maple glaze. And an ice cream scoop.
This recipe is easy, guys. It’s the best. You just throw stuff together in a bowl, whisk, and divide the resulting orange batter over a muffin tin with an ice cream scoop. I love the ice cream scoop trick! It makes everything so delightfully easy. And not messy at all! Also, using the ice cream scoop to plop the batter into the muffin cups ensures that the resulting muffins have a gorgeously rounded top. And we all love round when it comes to muffin tops, right?
Well, unless they keep you from zipping up your jeans…
See those muffin tops? Perfectly rounded. And gorgeously orange, too. That’s the pumpkin, of course. And they look kind of rustic, too, don’t they? I like that in food. When it’s not supposed to look perfect.
Oh by the way, did I mention that these muffins are made with whole wheat flour? There’s also all-purpose flour in there, but the addition of whole wheat makes these muffins perfect for those of us who tend to wake up with a huge appetite (me!) because it’s a bit more filling.
The maple glaze is optional, but I highly recommend making it. It’s delicious! And super easy to make, too, which is always a bonus.
Just one thing: if you want to keep the muffins a day or two (which you totally can) you may want to store them unglazed. You can add the glaze on day one – I did that – but I found that the glaze kind of melts right into the muffins after a few hours. It’s not really a problem, but I liked the muffins better with fresh glaze and I thought you might too 😉
Something to think about…
Enjoy this recipe guys. It’s delicious!
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- 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
- 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
- Preheat the oven to 175°C/350°F (standard oven setting) and spray a muffin-pan with non-stick spray.
- 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.
- 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.
- 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.
- 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.
- 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.