Tag Archives: cinnamon

Maple Spice Glazed Pumpkin Muffins

Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

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.

Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

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!

Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

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.

Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

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 | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

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.

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Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

This conversation is sponsored by Silk. The opinions and text are all mine.

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Glazed Strawberry Muffins

Glazed Strawberry Muffins from Taste Love & Nourish

Strawberries, no matter what the temperature outdoors, give me hope for warmer days ahead. As soon as they come into season, we seem to always have a container in the fridge. Usually, just popping them in our mouths is our favorite way to eat them, but I do love to bake with them too. I love them in these muffins. They just taste like spring to me.

To keep these muffins light and fluffy I use Silk® Unsweetened Vanilla Almondmilk in place of dairy milk. I find that the almond milk gives me that tender texture that I’m looking for even though I use some whole wheat flour that can add some heaviness. The other reason I love baking with almond milk is that it adds no extra grams of sugar to my recipe. One cup of dairy milk contains twelve grams of sugar compared to zero grams in almond milk. That is especially important when baking with strawberries. They do require sugar to enhance their flavor. Using almond milk lets me add the sugar needed to make the muffins taste wonderful without adding extra grams that do not affect the flavor. With the glaze, these muffins are by no means low in sugar, but the muffin itself is compared to traditional recipes. Feel free to make them without the glaze…they are still wonderful, but I personally just can’t resist that sweet topping!

Glazed Strawberry Muffins from Taste Love & Nourish

Glazed Strawberry Muffins

1 1/4 C. all purpose flour
3/4 C. whole wheat flour
1/3 C. sugar
1 T. baking powder
1/2 t. salt
1 t. cinnamon
2 large eggs
1 C. Silk® Unsweetened Vanilla Almondmilk
1/4 C. non-fat plain Greek yogurt
1 t. vanilla extract
1 1/2 C. fresh strawberries, hulled and finely chopped

Strawberry Glaze

3/4 C. confectioner’s sugar
1 t. strawberry preserves
1 t. Silk® Unsweetened Vanilla Almondmilk

Preheat your oven to 375 degrees. Grease a 12 cup muffin tin or line with paper liners.

In a medium bowl, whisk together the flours, sugar, baking powder, salt and cinnamon. Set aside.

In a small bowl, whisk to beat the eggs lightly. Add the almond milk, yogurt and vanilla. Whisk to combine.

Pour the milk mixture into the dry ingredients and stir just until combined. Add the strawberries and fold in gently.

Divide the batter between the 12 cups. Bake in the oven for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.

Cool the muffins in their tins for about 5 minutes. Remove and cool completely on a wire rack before glazing.

Prepare the glaze by combining the ingredients in a small bowl. I like to dip the tops into the bowl of glaze, then allow them to dry on the rack. (Who am I kidding? I usually eat one as soon as it leaves the bowl!)

Makes 12 muffins

Glazed Strawberry Muffins from Taste Love & Nourish

Notes:

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.