Ingredients
- cup swhole wheat flour
- 1/2 cup sall purpose flour
- teaspoon sbaking soda
- teaspoon baking powder
- teaspoon eachcloves, cinnamon, and nutmeg
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- cup spumpkin puree
- 1/2 cup olive oil
- 1/4 cup real maple syrup
- tablespoon smilk
- eggs
- tablespoon sbutter
- 1/4 cup spowdered sugar
- teaspoon svanilla
- tbs. maple syrup
- -2 tablespoon swater
Instructions
- Preheat the oven to 350 F. Mix the dry ingredients (flours, baking soda, baking powder, cloves, cinnamon, nutmeg, salt, and sugar). In a separate bowl, mix the wet ingredients (pumpkin, oil, maple syrup, milk, and eggs).
- Combine the dry and wet ingredients in a large mixing bowl , stirring until just combined. Fill each muffin tin almost to the top with a scoop of batter I like to use an old fashioned ice cream scoop with the little thumb press to get a nice rounded top.
- Bake for 20 minutes or until tops are puffy and spring back when you press them. Remove from the muffin pan and let cool before glazing.
- For the glaze, melt butter in saucepan. Add powdered sugar and vanilla it will be thick and sticky. Stir in maple syrup. Add water until desired consistency is reached.
Tips
I’ll let you in on one of my most professional baking tips: I get extra perfect domes for my muffin tops by scooping them into the muffin tin using an ice cream scoop with a thumb button. What are those called again?