Pumpkin Applesauce Muffins with Maple Cream Glaze
User Reviews
4.6
Pumpkin Applesauce Muffins with Maple Cream Glaze
Description
Pumpkin Applesauce Muffins with Maple Cream Glaze feature a batter enriched with pumpkin puree, applesauce, and a blend of spices commonly associated with pumpkin pie. The mixture uses neutral oil and eggs to yield a tender crumb, balanced with baking soda and powder for leavening. Baking at 375°F until springy and toothpick-clean ensures a light, fluffy muffin texture. The optional glaze, made from powdered sugar, heavy cream, and maple extract, adds a creamy sweetness that highlights the pumpkin and spice combination without overshadowing the muffin's moistness.
These muffins have a gentle pumpkin flavor punctuated by pumpkin pie spice and sweetness from sugar and applesauce. Their texture is soft and airy, avoiding heaviness by careful mixing and correct flour measurement, especially if whole wheat flour is used. The maple glaze enhances the autumnal profile while contributing a slight stickiness and added moisture.
Enjoy these muffins cooled, as a breakfast treat or snack throughout the day. They pair nicely with coffee or tea and can be stored for a few days at room temperature or refrigerated. The glaze can be omitted if preferred, leaving a simpler but still moist and flavorful pumpkin-spiced muffin.
Note that measuring flour correctly and avoiding overmixing preserve a tender texture. Substituting half the flour with white whole wheat can add nutrition without making the muffins dense. Maple extract brings a defined sweetness to the glaze, but a combination of cream and real maple syrup can work as a substitute.
Ingredients
Muffins:
- 3 egg large
- 1 (15-ounce) (15-ounce) can pumpkin puree or canned pumpkin
- ½ cup neutral flavored oil like canola, vegetable, avocado
- ½ cup applesauce no sugar added
- 1 cup granulated sugar
- 2 ½ cups all-purpose flour see note
- 2 teaspoons pumpkin pie spice see note
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Glaze:
- 1 cup powdered sugar
- 2-4 tablespoons heavy cream
- ½ teaspoon maple extract
Instructions
- Preheat the oven to 375 degrees. Line two standard muffin tins with paper liners and set aside (24 muffins total).
- In a large bowl, whisk together the eggs, pumpkin, oil, applesauce and sugar.
- In a separate bowl, stir together the flour, pumpkin pie spice, baking soda, baking powder and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined (don't overmix or the muffins may be dense and kind of heavy).
- Divide the batter evenly among the prepared muffin tins, filling the cups about 2/3 of the way full (or slightly more than that). I use my #20 cookie scoop to portion the batter into the muffin tin.
- Bake for 15-20 minutes until the top of the muffins spring back to the touch and/or a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs attached.
- Remove from the muffin tin to a cooling rack to cool completely.
- For the glaze, whisk together the glaze ingredients, starting with the lesser amount of cream and adding more as needed to make a pourable, but still thick, glaze.
- Drizzle the glaze over the cooled muffins with a spoon or fork and serve.
Notes
- Measure flour accurately to prevent dry or dense muffins, especially when using whole wheat flour.
- Consider substituting half of the all-purpose flour with white whole wheat flour for added nutrition without heaviness.
- The maple cream glaze is optional but complements the pumpkin flavor well; use maple extract or a mix of cream and pure maple syrup as alternatives.
- Do not overmix the batter to maintain a light texture; mix until ingredients are just combined.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 161kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 113mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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