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Maple Glazed Pumpkin Muffin.

Maple Glazed Pumpkin Muffin. A comforting Autumn treat.

Whisk dry ingredients.

Whisk dry ingredients.

Lightly beat eggs, add wet ingredients.

Lightly beat eggs, add wet ingredients.

Add melted butter to dry ingredients. Then add the other wet ingredients. Stir just to combine.

Add melted butter to dry ingredients. Then add the other wet ingredients. Stir just to combine.

Fold in the nuts and raisins.

Fold in the nuts and raisins.

Spoon batter into prepared muffins cups.

Spoon batter into prepared muffins cups.

Drizzle muffins with Maple glaze.

Drizzle muffins with maple glaze.

Enjoy!

Enjoy!

 

Maple Glazed Pumpkin Muffins

2 Cups all-purpose flour

¾ up to 1 Cup granulated sugar, if you want a sweeter muffin use 1 cup of sugar

½ Teaspoon fine sea salt

1 ½ Teaspoons baking powder

¼ Teaspoon baking soda

1 Teaspoon ground cinnamon

¼ Teaspoon ground nutmeg

¼ Teaspoon ground cloves

1 Cup solid packed pumpkin puree, Libby’s, or organic

¼ Cup buttermilk or evaporated milk

¼ Cup sour cream or plain yogurt

4 oz. Butter (1 stick), melted

2 Large eggs

¼ Cup raisins

¼ Cup chopped walnuts

Preheat oven to 400 degrees

Sift the dry ingredients in a medium size bowl; you can use a whisk to sift if you like. Melt the butter and set aside. In a separate bowl lightly beat the eggs. Add the pumpkin puree, sour cream, and buttermilk or evaporated milk. Add the melted butter and wet ingredients. Stir with a wooden spoon just to combine the ingredients. Fold in the nuts and raisins. Spoon 2/3 of batter into prepared muffin cups. Bake 20 minutes or till cake tester comes out clean.

Bakers note: I used organic pumpkin for my muffins. If you use Libby’s the muffins will be a darker color.

Glaze

4 Tablespoons confectioners’ sugar

2 Tablespoons, plus 1 teaspoon pure maple syrup

Stir the confectioners’ sugar and maple syrup together, add more of either ingredient to get a not to thick not to thin mixture. Drizzle over cooled muffins.

Thanks for stopping by!