Maple Glazed Pumpkin Muffins

When my buddy {and old neighbor} Hulda stopped by to help me unpack a garage full of boxes, these were the muffins she brought along. I didn’t think it was possible, but they made me love her a little more. Everyone needs a Hulda! And everyone needs to try these muffins. They have whole wheat flour and a really reduced amount of sugar, but all the flavor is still there. It’s like the taste of fall in one bite!

Ingredients

3 1/2 cups flour {you can use a mix of whole wheat flour and all purpose flour}
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup granulated sugar
2 cups pumpkin puree
1/2 cup grapeseed oil {vegetable, canola or olive oil will do}
1/4 cup maple syrup
3 tablespoons milk
3 eggs

Glaze:
2 tablespoons butter
1 1/4 cups powdered sugar
1 teaspoon vanilla
1 tablespoon maple syrup
1 tablespoon water

Directions

Preheat the oven to 350 F.  Line muffin tins with baking cups or grease tins with cooking spray and set aside.

In a large mixing bowl combine the first 8 ingredients {up to but not including the pumpkin puree}. In a separate bowl, mix the next 5 ingredients {all wet ingredients}. Slowly add the dry ingredients into the wet ingredients, and mix just until combined.

Evenly distribute batter into prepared muffin tin. If you have major OCD like me, use a 3 tablespoon cookie scoop to fill your muffin tins. But if you’re like the normals of the world, just fill the tins 2/3rds of the way full. Bake for 20 minutes or until golden brown. Remove from the muffin pan and let cool before glazing.

While muffins are baking, melt butter in small saucepan.  Stir in powdered sugar and vanilla until combined and then add the maple syrup. Thin with water if desired. Drizzle glaze over top of muffins and enjoy!