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.
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.
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