Healthy Maple Glazed Pumpkin Muffins

Name: Healthy Maple Glazed Pumpkin Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 16
Ingredients: 1½ cups all-purpose flour; 2 cups whole wheat flour; 1 teaspoon baking powder; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon ground nutmeg; ½ teaspoon salt; ¾ cup granulated sugar; 2 cups pumpkin puree; 3 eggs; ½ cup olive oil; ¼ cup real maple syrup; 3 tablespoons milk; 1 teaspoon vanilla extract; 2 tablespoons butter; 1¼ cups powdered sugar; 1 tablespoon real maple syrup for glaze; 1 tablespoon water

Recipe GLPR13fb382f3b1256

Breakfast

45 min

151 cal

Servings: 16

Oven

SNAP eligible

Wholesome pumpkin muffins made with a blend of all-purpose and whole wheat flour, warm spices, and real maple syrup. These tender muffins are finished with a smooth maple butter glaze. Perfect for breakfast or brunch, they deliver comforting autumn flavor in every bite.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1½ cups all-purpose flour

2 cups whole wheat flour

1 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground nutmeg

½ teaspoon salt

¾ cup granulated sugar

2 cups pumpkin puree

3 eggs

½ cup olive oil

¼ cup real maple syrup

3 tablespoons milk

1 teaspoon vanilla extract

2 tablespoons butter

1¼ cups powdered sugar

1 tablespoon real maple syrup for glaze

1 tablespoon water

Directions

Preheat your oven to 350°F (175°C). Line a 16-cup muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, cloves, nutmeg, salt, and granulated sugar.
In another bowl, combine the pumpkin puree, olive oil, eggs, maple syrup (the ¼ cup portion), milk, and vanilla extract. Mix until well blended.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined—do not overmix; the batter should appear slightly lumpy.
Divide the batter among the muffin cups, filling each almost to the top. For uniform, nicely rounded muffins, use a spring-loaded ice cream scoop to portion the batter.
Bake for 20 minutes or until the muffin tops are puffy and spring back when lightly pressed with your finger.
Remove the muffins from the pan and let them cool completely on a wire rack before glazing.
While the muffins cool, prepare the glaze by melting the butter in a small saucepan over low heat.
Remove from heat and whisk in the powdered sugar and vanilla extract until a thick, sticky paste forms.
Stir in the 1 tablespoon of maple syrup for additional maple flavor.
Add water, 1 tablespoon at a time, stirring well until the glaze reaches your desired consistency—it should be pourable but still coat the back of a spoon.
Drizzle the maple glaze over the cooled muffins and allow it to set before serving.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard pantry staples or bulk items readily available at any Charlotte grocer—no special trips needed. At roughly $0.85 per muffin, the cost is reasonable, though pumpkin puree and maple syrup drive it higher than a plain muffin. The 45-minute stated time is honest for mixed batters and baking, but doesn't account for a 10-minute cooling period if you plan to glaze them warm. These reheat well in the microwave or oven, making them good for weekday breakfasts, though the maple glaze can soften slightly when stored.