Pumpkin Maple Muffins

about the recipe

If you are ready to bring the cozy vibes of fall to your kitchen, you will love these Pumpkin Maple Muffins.  They have a tender, moist crumb and deliver just the right amount of pumpkin flavor. Perfect for breakfast or an afternoon snack and easy enough to whip up on a busy day,

INGREDIENTS

– 1 ½ cups all purpose flour – ⅔ cup sugar – 1 teaspoon baking powder – 1 teaspoon baking soda – 1 teaspoon pumpkin pie spice – 1 teaspoon sea salt – 1 (15 ounce) can pumpkin puree – ⅓ cup maple syrup – 1 egg beaten – ¼ cup unsalted butter melted and cooled slightly – 2 teaspoons vanilla extract Maple Glaze – ½ cup confectioner’s sugar – ¼ cup maple syrup – ½ teaspoon maple or vanilla extract

– Preheat the oven to 350°F. Line 12 muffin cups with cupcake liners. – In a large bowl, stir together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.

– In a medium bowl, whisk together the pumpkin puree, maple syrup, egg, melted butter, and vanilla extract. – Add the wet ingredients to the dry ingredients, and stir until just combined. Be careful not to over mix.

– Use an ice cream scoop to divide the mixture between the muffin cups. – Bake for 25 to 28 minutes, until a toothpick comes out clean.

– Transfer the muffins to a wire rack to cool slightly.

– When the muffins are slightly cooled but still warm (about 15 minutes), whisk together the sugar, maple syrup, and maple extract in a small bowl.

– Add water or milk 1 teaspoon at a time as needed to adjust the consistency.

– Drizzle over the muffins and serve.

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