Healthy Maple Glazed Pumpkin Muffins
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 teaspoons baking soda
- 3 eggs
- 1/2 cup olive oil
- 1 teaspoon baking powder
- 3/4 cup granulated sugar
- 2 tablespoons butter
- 3 tablespoons milk
- 1 teaspoons vanilla
- for the glaze:
- 1/4 cup real maple syrup
- 11/2 cups all purpose flour
- 2 cups pumpkin puree
- 1-2 tablespoons water
- 2 cups whole wheat flour i like to use whole wheat pastry flour instead of regular. you still get the whole grain, but not the heavy dense texture
- 1 teaspoon each cloves, cinnamon, and nutmeg
- 1/2 teaspoon salt
- 11/4 cups powdered sugar
- 1 tbs. maple syrup
- Carbohydrate 972.839681676294 g
- Cholesterol 1670.5079166862 mg
- Fat 471.17772052672 g
- Fiber 92.5612256150849 g
- Protein 136.905669251386 g
- Saturated Fat 274.001516459935 g
- Serving Size 1 1 Recipe (2509g)
- Sodium 4326.64891713095 mg
- Sugar 880.278456061209 g
- Trans Fat 37.2593636032833 g
- Calories 8551 calories
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.
