Description
Delight in these moist and flavorful Maple Glazed Pumpkin Muffins, perfect for autumn mornings or a cozy snack. Made with fresh pumpkin puree and the natural sweetness of maple syrup, these muffins bring a warm blend of cinnamon and nutmeg spices, finished with a luscious maple glaze for an irresistible treat.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (240 grams) pumpkin puree
- 1 cup (200 grams) packed brown sugar
- 1/2 cup (120 ml) maple syrup
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil
Optional
- 1/2 cup (60 grams) chopped walnuts or pecans
Maple Glaze
- 1/4 cup (60 ml) maple syrup (for glazing)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Lightly grease or line your muffin tin with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Ensure they are well combined for even distribution of flavors.
- Combine Wet Ingredients: In another bowl, whisk the pumpkin puree, brown sugar, maple syrup, eggs, and vegetable oil until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the muffins tender. If using, fold in the chopped walnuts or pecans at this point.
- Fill Muffin Cups and Bake: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Maple Glaze: While the muffins bake, warm 1/4 cup of maple syrup in a small saucepan or microwave until slightly thickened but still pourable.
- Glaze Muffins and Cool: Remove muffins from the oven and while they are still warm, brush the tops generously with the warm maple glaze. Allow the muffins to cool completely in the tin before serving to let the glaze set.
Notes
- For nuttier flavor and added texture, the optional walnuts or pecans can be included or omitted according to preference.
- Ensure not to overmix the batter to prevent dense muffins; a few lumps are okay.
- Make sure to glaze the muffins while warm so the glaze absorbs better.
- The muffins keep well stored in an airtight container at room temperature for 2-3 days or can be frozen for longer storage.
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
