i came across this perfect fall, thanksgiving muffin recipe on pinterest. i’m not the biggest pumpkin flavour fan, but there was something about these muffins that made me want to try them. so, i did.
the recipe for the maple pumpkin oat muffins with maple glaze is directly from the hazel bloom.
yield: approx. 12 muffins.
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 (if you don’t have butter milk, take one cup milk and mix in 1tbsp of lemon or white vinegar.)
- 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 or vegetable oil
- 1 egg (i used egg substitute)
- 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.
- 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!
- 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.
to all my canadian friends, go whip up a batch this weekend for thanksgiving this weekend! yum!