Pumpkin Muffins with Maple Glaze

Ever since I made the pumpkin cake with maple cream cheese frosting,

maple frosting and maple glaze have been on my mind.

When my two oldest grandkids came over for to spend the night,

it was the perfect opportunity to make some pumpkin muffins for breakfast
and to experiment with a little maple glaze on top.

Pumpkins muffins are my grandson's favorite, and he definitely gave a two thumbs up to adding the glaze.

He said it was like a cross between a pumpkin muffin and a maple bar!

Pumpkin Muffins-

Whisk together dry ingredients:

2 cups whole wheat flour

2 cups all purpose flour

3 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

4 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons kosher salt

Mix together:

1 cup sugar

1 cup brown sugar

1 large can pumpkin (not pumpkin pie mix)

1 cup milk

3 eggs (or 3/4 cup egg beaters)

2 Tablespoons canola oil

1/2 cup chopped walnuts (optional)

Blend wet and dry ingredients.

Spray two twelve count muffin tins with non-stick spray.

Scoop a scant 1/3 cup batter into each muffin cup.

Bake in preheated 350 degree oven for 20-25 minutes until a cake tester or toothpick inserted into the center of a muffin comes out clean.

Remove from muffin tins and cool completely on a cake rack.

Maple Glaze-

1 teaspoon mapleine maple flavoring

1 tablespoon milk

powdered sugar

Add approximately 1 cup powdered sugar and whisk.

Add a drop more milk if glaze is too thick,

or a bit more powdered sugar if too thin.

Drizzle over muffins.

Enjoy!

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Jennifer Rizzo's Fabulously Creative Friday