Wednesday, October 16, 2013

Make This!!!

It’s pumpkin season! Yay! My friend and fellow baker, Laurel, passed this recipe on to me via the Pinch of Yum blog. I believe this recipe is the best I have ever tasted for pumpkin muffins! The secret? The glaze! Just the right amount of maple & butter. Bake these muffins! They are over-the-top delicious!

Healthy Maple Glazed Pumpkin Muffins
Recipe Yield: about 18 medium sized muffins
2 cups whole wheat flour
1½ cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon each cloves, cinnamon, and nutmeg
½ teaspoon salt
¾ cup granulated sugar
2 cups pumpkin puree
½ cup olive oil
¼ cup real maple syrup
3 tablespoons milk
3 eggs

2 tablespoons butter
1¼ cups powdered sugar
1 teaspoons vanilla
1 tbs. maple syrup
1-2 tablespoons water

Preheat the oven to 350 F. Mix the dry ingredients (flours, baking soda, baking powder, cloves, cinnamon, nutmeg, salt, and sugar). In a separate bowl, mix the wet ingredients (pumpkin, oil, maple syrup, milk, and eggs).

Combine the dry and wet ingredients in a large mixing bowl, stirring until just combined. Fill each muffin tin almost to the top with a scoop of batter.
Bake for 20 minutes or until tops are puffy and spring back when you press them. Remove from the muffin pan and let cool before glazing.

For the glaze, melt butter in saucepan. Add powdered sugar and vanilla – it will be thick and sticky. Stir in maple syrup. Add water until desired consistency is reached. Dip the crowns of the muffins in the glaze and let dry on a wire cooling tray.

 **NOTE: I substituted coconut oil for the olive oil. If you do this, make sure to have your eggs at room temperature so the coconut oil doesn’t solidify in your batter. I also used Mrs. Butterworth’s brand of maple syrup as that is what I had on hand at home. It worked great and the glaze was still full of maple flavor.