Few things proclaim that fall has arrived as well as pumpkin! The temperatures haven’t even been that chilly yet, but once that wonderful scent of pumpkin, spices and maple come from the oven and fill the house, I feel inspired to break out my sweaters and boots! Well, maybe after “taste-testing” a muffin…or two.
I’ve baked more pumpkin bread and muffins than I can tell you, but these are truly the best I’ve ever, ever made! The spices and maple in the glaze are so darn good…I’d eat it with a spoon. But, really, what I love is the texture of these muffins. Tender, moist and delicious!
I bake almost exclusively with almond milk. I find that I get a more tender crumb and I love that it’s a healthier, plant-based alternative. Silk Unsweetened Vanilla Almond Milk is my favorite. It lends a slightly nutty vanilla flavor and bakes wonderfully. Silk’s almond milk has no added sugar, allowing me to control the sugar in a recipe, and naturally has no cholesterol.
So, whether you break out the sweaters or not, make these babies. They are so perfectly delicious and make a great grab-and-go for breakfast, a lunchbox or after-school snack…and maybe even a midnight snack…not that I would know anything about that! ;)
Maple Spice Glazed Pumpkin Muffins
1 cup white whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoons salt
1/2 cup sugar
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs
1/2 cup Silk Unsweetened Vanilla Almond Milk
1 cup canned pumpkin
3 tablespoons vegetable oil or melted coconut oil
1 teaspoon vanilla extract
Maple Spice Glaze
1 cup powdered sugar
1 tablespoon pure maple syrup
1 1/2 to 2 tablespoons Silk Unsweetened Vanilla Almond Milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
pinch each of ground nutmeg and ground cloves
Preheat your oven to 350 degrees. Line 12 muffin tins with paper liners.
In a large bowl, combine and whisk together all of the dry ingredients up to and including the spices. Set aside.
In a medium bowl, whisk the eggs a bit, then add the rest of the wet ingredients. Whisk to combine.
Pour the wet ingredients over the dry. Stir to combine, making sure there are no large clumps of flour, but do not over-mix.
Divide the batter between the 12 muffin tins. Bake for 17 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Cool the muffins in the tins for just about 5 minutes. Cool completely on a wire rack before glazing.
To glaze the muffins, combine all of the glaze ingredients in a small bowl with a whisk. I like to dip the muffins into the glaze, set it on the wire rack to set a bit and then dip again! You can certainly just dip them once if you’d like.
Makes 12 muffins.
Notes:
- Store muffins in an airtight container in the fridge for up to 5 days or freeze to keep longer.
This conversation is sponsored by Silk. The opinions and text are all mine.
Just made these this morning for a back-to-school snack for my kids today. I had to have one with my coffee because they smelled so good! And they ARE! CAn’t wait for the kiddos to come home. The are going to love these. Thanks for another tasty recipe Caroline.
Every good Mom does a little quality control before handing unknown muffins off to their kids, Abby. You did good! :) Happy to hear you enjoyed them and hoping the kids do too! Thanks for stopping by!
making these for the second time! they are so delicious and pretty!!
Oh, that makes me SO happy, Amanda! Thanks so much for taking the time to let us know! :)
These are just marvelous! I’ve made them twice (over the course of just one week!) and this recipe is perfecto. They look gorgeous and taste even better. The only thing I modified: I added 2 tbs maple syrup to the wet ingredients… because maple syrup. Thank you, Caroline!
Thanks so much, Claire! So happy to hear you enjoyed these as much as I do! Ooooh…I like that extra maple you added! I’m going to have to try that…love the flavor of maple. Thanks so much for taking the time to share! :)
yummo. The whole family loved these. We don’t have canned pumpkin here that I’ve seen so I just cooked some and mashed it and worked a treat. Def making these again
Thrilled to hear you enjoyed these, Kenzi! I think using fresh pumpkin is ideal! Good thinking!
can we use all-purpose flour instead white whole wheat, if we don’t have white-whole-wheat?
Although I haven’t tested this with all purpose flour, Audrey, I think you certainly can. Let me know how you like it!
I can’t wait to try these! When you say cloves do you mean whole or ground?
I’m so glad you’ll be making these, Angel! I’d love to hear what you think of them! Use ground cloves in this recipe…I’ll make that correction now! Thanks so much!
Wow! The best pumpkin muffins you’ve ever made?!?! That’s saying A LOT! I love muffins with a glaze on top (or a crumble … or any little bonus goodie!), and it’s such a very pretty touch, too! Yum!
Thanks so much, Shelley!
Hi- when you say one cup pumpkin, what exactly do you mean?
Sorry for the confusion, Sofia! Use 1 cup of canned pumpkin puree. I hope that helps!
Breakfast is served with these for sure. I can’t think of a better way to kick off fall!