These muffins have the most amazing crown – and they taste terrific, too. The pureed pumpkin helps keep the spiced batter moist; the brown sugar and maple syrup kiss the muffins with just the right amount of sweetness – not too much, though, because you’ve got Cinnamon Maple Glaze going on, too. Oh yeah.
This year, Halloween is on a Sunday. And Sunday mornings were made for muffins.
So here’s what I think: You probably need these muffins in your life on Halloween morning. Bake ’em in fun black and white cupcake liners (I’m a believer in these), fill your house with the heady scent of pumpkin pie spices, and then go forth and… Halloweenify!
The pureed pumpkin helps keep the spiced batter moist; the brown sugar and maple syrup kiss the muffins with just the right amount of sweetness. And the cinnamon maple glaze? Girl, please.
I’m not sure why “Girl, please” felt right there. But it did, so I’m leaving it.
Maple Pumpkin Oat Muffins with Cinnamon-Maple Glaze
The moist spiced pumpkin muffins are made even more special with an irresistibly decadent glaze.
Maple Pumpkin Oat Muffins:
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon*
- 1/2 teaspoon ground ginger*
- 1/4 teaspoon ground cloves*
- 1/4 teaspoon ground nutmeg*
- 1 cup buttermilk**
- 1/2 cup pure pumpkin puree - canned or homemade
- 1/2 cup pure maple syrup
- 1/2 cup packed brown sugar
- 1/3 cup canola 0r vegetable oil
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 - 1/2 teaspoon cinnamon (depending on your tastes)
- 3 teaspoons pure maple syrup
- 2 tablespoons milk
Heat oven to 400 degrees Fahrenheit.
Line 12 standard (1/3 cup) muffin cups with cupcake liners.
In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a medium bowl, whisk together the buttermilk, pumpkin, maple syrup, brown sugar, oil, egg, and vanilla.
Add the wet ingredients to the dry ingredients, and whisk just until the ingredients are well incorporated. Try not to overmix!
Divide batter between the 12 muffins cups.
Bake for about 22 - 25 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean. Angels may sing, too. Okay, I'm kidding about that last one.
Move muffins to a wire rack on top of a couple of paper towels (helps with clean-up) and allow to cool for 10 - 15 minutes.
Mix up the glaze - whisk together the powdered sugar, vanilla, cinnamon, syrup, and milk until smooth and shiny.
With a spoon, drizzle the glaze over the tops of the muffins.
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