Phew! My anniversary stay-in has made it nearly impossible for me to catch up this week!
I guess that will happen when you decide to start your regular week on Wednesday instead of Monday. (But I think more work weeks should be Wednesday through Friday personally.) Moving on!
We had a little dinner get together with some most excellent friends of ours. I decided that I should make something super appropriate for the dreary, wet, fall weather we were having… and so I did this:
Maple Glazed Pumpkin Muffins.
To be honest, I’m not a very good baker (Napkin is surprisingly talented in that way so I do very little of the baking in our house) but I was inspired by the pumpkin spice everything that has been assaulting out senses so I gave in and joined the club. You should too! These are easy and wonderful. And they are MUFFINS. Not CUPCAKES. That means they are good for you.
So let’s get started!
Maple Glazed Pumpkin Muffins!
(Adapted from Pinch Of Yum’s Recipe)
2 cups whole wheat flour
1½ cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
½ teaspoon salt
¾ cup granulated sugar
2 cups pumpkin puree
½ cup olive oil
¼ cup real maple syrup
3 tablespoons unsweetened almond milk (real milk is better as almond milk keeps things from browning but it works in a pinch)
For the Glaze
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, pumpkin pie spice, 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– the bigger the scoop, the badder the muffin.
Bake for 20 minutes or until toothpick comes out clean. Remove from the muffin pan and let cool to room temperature 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.
Let the glaze set for a few seconds before pouring onto the cupcakes– you’ll get those delicious little drippies that make everyone happy.
And there you have it!
These went over beautifully at our little get together… lemme know how yours turn out!
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