Maple Glazed Pumpkin Muffins

 Maple Glazed Pumpkin Muffins

Ingredients

• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin puree (not pie filling)
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 cup all purpose flour
• ¾ cup whole wheat flour

glaze

• 2 cups confectioner's sugar
• 4 Tbsp cream, half and half or milk
• 1/2 tsp maple extract

Instructions

1.                Preheat oven to 375F Spray or line a muffin tin with paper liners

2.                In a large mixing bowl, whisk together the oil, sugar, eggs, pumpkin, buttermilk, vanilla extract, and spices until well combined.

3.                Whisk in the salt, baking powder, and baking soda. Make sure these are combined well.

4.                Fold in the flour and mix just until no dry flour remains. At this point you want to make sure not to over-mix your batter.

5.                Fill 10 muffin cups to the top. Bake for about 25-27 minutes.

6.                Cool the muffins on a rack before glazing.

7.                While the muffins are cooling, make the glaze. Mix the powdered sugar with the maple syrup and enough water to make a glaze consistency. Start with 2 tablespoons of water. Blend in the extract, if using.

8.             Dip each (cooled!) muffin, headfirst, into the glaze, then flip over and let dry on a rack. If the glaze is too thin, add a bit more sugar, and if it's too thick, thin with a little more syrup. Let the glaze harden before eating.