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 cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
2 large eggs
1/2 cup Silk Unsweetened Vanilla Almond Milk
1 cup 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 cinnamon
pinch each of nutmeg and 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.
- 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.