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Maple Glazed Pumpkin Muffins with Cinnamon Sugar
Created by: Howcan Team
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/4 cup powdered sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with non-stick cooking spray.
- In a large bowl, whisk together 1 and 3/4 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves.
- In a separate bowl, mix together 1 cup of pumpkin puree, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together 1/4 cup of maple syrup and 1/4 cup of powdered sugar until smooth. Drizzle the glaze over the cooled muffins.
- In another small bowl, mix together 2 tablespoons of granulated sugar and 1/2 teaspoon of ground cinnamon. Sprinkle the cinnamon sugar mixture over the maple glaze on top of each muffin.
- Serve and enjoy!
The history of Maple Glazed Pumpkin Muffins with a sprinkle of cinnamon sugar on top can be traced back to the cozy kitchens of New England, where the rich flavors of maple and pumpkin are celebrated during the fall season. This delightful treat has been a staple in quaint bakeries and cafes across the region for decades, with skilled pastry chefs perfecting the art of blending moist pumpkin batter with warm spices and a touch of maple sweetness. Today, the best version of this dish can be found in artisanal bakeries in Vermont, where the use of locally sourced maple syrup and farm-fresh pumpkin elevates the flavors to new heights. The key to getting this recipe right lies in the balance of spices and the quality of maple syrup used for the glaze. For a famous alternative method, some bakers opt for a streusel topping instead of cinnamon sugar, adding a delightful crunch to the muffins. Whether enjoyed with a hot cup of coffee on a brisk autumn morning or as a sweet ending to a harvest dinner, these muffins continue to capture the essence of fall in every bite.
35 min
12
220 calories
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