Best 2 Maple Pumpkin Oat Muffins With Cinnamon Maple Glaze Recipes

Calling all pumpkin and maple lovers! These muffins are the perfect fall treat, combining the sweet and cozy flavors of pumpkin with the warmth of maple syrup. They're incredibly moist and fluffy, with a tender crumb and a delicious cinnamon-maple glaze that takes them to the next level. Not only are these muffins a delight to the taste buds, but they're also packed with wholesome ingredients like oats, whole wheat flour, and pumpkin puree, making them a nutritious and satisfying snack or breakfast option. The recipe also includes a dairy-free option, ensuring everyone can enjoy these delightful muffins. So grab your apron and preheat your oven, because it's time to indulge in the ultimate fall comfort food!

Let's cook with our recipes!

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

Ingredients

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.

PUMPKIN MAPLE MUFFINS

Pumpkin Maple Muffins image

These muffins are just the right amount of sweet, lightly spiced and deeply orange, thanks to the addition of ground turmeric. Browning the butter beforehand may seem like a fussy step, but it provides a vaguely nutty, deeply caramelized flavor that makes for a superlative muffin.

Provided by Alison Roman

Categories breakfast, quick breads

Time 50m

Yield 12 muffins

Number Of Ingredients 14

Ingredients

1/2 cup/114 grams (1 stick) unsalted butter
1 cup/145 grams all-purpose flour
1 cup/140 grams whole-wheat flour (or 1 cup/145 grams all-purpose flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground nutmeg
1 1/2 cups/355 grams pumpkin purée (about 1 15-ounce can)
3 large eggs
1 cup/200 grams light brown sugar
2/3 cup/150 milliliters maple syrup

Steps:

Heat oven to 350 degrees.
Spray muffin molds with nonstick spray or line them with paper liners.
Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.
In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.
Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 271 milligrams, Sugar 28 grams, TransFat 0 grams

Tips:

Properly measure your ingredients: Use a kitchen scale to ensure accurate measurements, especially for dry ingredients like flour and oats.
Don't overmix the batter: Overmixing can result in tough muffins. Mix just until the ingredients are combined.
Use fresh pumpkin puree: Fresh pumpkin puree provides the best flavor and texture. If using canned puree, make sure it's unsweetened.
Don't overfill the muffin cups: Fill each cup about 2/3 full to prevent muffins from overflowing.
Bake the muffins until a toothpick inserted into the center comes out clean: This ensures that the muffins are cooked through.
Let the muffins cool completely before glazing: This allows the glaze to set properly.

Conclusion:

These maple pumpkin oat muffins with cinnamon maple glaze are a delicious and nutritious breakfast or snack. They're packed with pumpkin flavor and have a moist and tender texture. The cinnamon maple glaze adds a touch of sweetness and spice. These muffins are sure to be a hit with everyone who tries them. Note: Be sure to adjust your oven temperature and baking time according to your specific oven.