Maple Glazed Pumpkin Muffins
User Reviews
5
Maple Glazed Pumpkin Muffins
Description
Maple Glazed Pumpkin Muffins use pumpkin puree and a blend of warm spices like cinnamon, ginger, nutmeg, and cloves to infuse moist muffin batter with traditional autumn flavors. Vegetable oil and buttermilk contribute to tender crumb and moist texture. Leavening agents such as baking powder and baking soda ensure the muffins rise evenly.
After baking until golden and set, the muffins are cooled and then dipped into a maple syrup-based glaze made with confectioners' sugar, maple syrup, and optional maple extract. This glaze hardens to form a sweet, slightly crisp coating complementing the spiced, soft crumb inside.
These muffins work well for breakfast, snacks, or dessert and offer a seasonal twist with the pumpkin and maple flavor combination. The step of dipping the cooled muffins in glaze creates an attractive presentation and adds sweetness without overwhelming the pumpkin taste.
Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large egg
- 1 cup pumpkin puree not pie filling
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 3/4 cup all-purpose flour
glaze
- 2 cups confectioners sugar
- 4 Tbsp maple syrup
- 2 Tbsp water or more to thin
- 1/2 tsp maple extract optional
Instructions
- Preheat oven to 375F Spray or line a muffin tin with paper liners
- In a large mixing bowl, whisk together the oil, sugar, eggs, pumpkin, buttermilk, vanilla extract, and spices until well combined.
- Whisk in the salt, baking powder, and baking soda. Make sure these are combined well.
- Fold in the flour and mix just until no dry flour remains. At this point you want to make sure not to over-mix your batter.
- Fill 10 muffin cups to the top. Bake for about 25-27 minutes.
- Cool the muffins on a rack before glazing.
- While the muffins are cooling, make the glaze. Mix the powdered sugar with the maple syrup and enough water to make a glaze consistency. Start with 2 tablespoons of water. Blend in the extract, if using.
- Dip each (cooled!) muffin, headfirst, into the glaze, then flip over and let dry on a rack. If the glaze is too thin, add a bit more sugar, and if it's too thick, thin with a little more syrup. Let the glaze harden before devouring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 69g | 23% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 202mg | 8% |
| Potassium | 206mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 3887IU | 78% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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