Healthy Maple Glazed Pumpkin Muffins

I was looking for a pumpkin muffin recipe that looked good...

These Healthy Maple Glazed Pumpkin Muffins via Pinch of Yum looked great!

I like how she puts it...

"This recipe is basically five simple things: mix the wet, mix the dry, mix them both together, bake, and glaze. I love recipes that can be explained in one sentence."

And Healthy because...

This “healthy” version follows a basic rule of halves.

• Half the sugar of the original, subbing real maple syrup for some but not all because DANG girl that stuff is expensive.
• Half of the flour swapped out for whole wheat. Fiber. Healthy. Simple as dat.
• Half of the total oil, using olive oil. Guess what? NO TASTE. I served it at a brunch with friends and they were all surprised when I mentioned the olive oil. And ironically my other friend who had brought pumpkin bread also made hers with olive oil. This is one where you can get away with that sort of healthy debauchery.
• Half of the glaze. NOT! Hello? The maple glaze is the bedazzling crown of this puffy little muffin.

Author: Pinch of Yum

Serves: 16

 

Ingredients

For the Muffins

• 2 cups whole wheat flour
• 1½ cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon each cloves, cinnamon, and nutmeg
• ½ teaspoon salt
• ¾ cup granulated sugar
• 2 cups pumpkin puree
• ½ cup olive oil
• ¼ cup real maple syrup
• 3 tablespoons milk
• 3 eggs

For the Glaze

• 2 tablespoons butter
• 1¼ cups powdered sugar
• 1 teaspoons vanilla
• 1 tbs. maple syrup
• 1-2 tablespoons water

Instructions

1. 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).
2. 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.
3. 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.
4. 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.

 *Her trick to getting perfect domed muffin tops is using a disher aka ice cream scooper with the thumb button.

*I also used coconut oil instead of olive oil.