Maple Pumpkin Oat Muffins With Cinnamon Maple Glaze Recipes

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MAPLE PUMPKIN OAT MUFFINS WITH CINNAMON-MAPLE GLAZE



Maple Pumpkin Oat Muffins with Cinnamon-Maple Glaze image

The moist spiced pumpkin muffins are made even more special with an irresistibly decadent glaze.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 21

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

Steps:

  • 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.

MORNING MAPLE MUFFINS



Morning Maple Muffins image

Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don't have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband-who doesn't normally like muffins-likes these. -Elizabeth Talbot, Lexington, Kentucky

Provided by Taste of Home

Categories     Breakfast     Brunch     Snacks

Time 30m

Yield 16 muffins.

Number Of Ingredients 16

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream
1 large egg, room temperature
1/2 teaspoon vanilla extract
TOPPING:
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

  • Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 211mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

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