Ingredients

The following ingredients have 16 Servings
  • 2 cups whole wheat flour
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon each cloves, cinnamon, and nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 cups pumpkin puree
  • 1/2 cup olive oil
  • 1/4 cup real maple syrup
  • 3 tablespoons milk
  • 3 eggs
  • 2 tablespoons butter
  • 1 1/4 cups powdered sugar
  • 1 teaspoons vanilla
  • 1 tbs. maple syrup
  • 1-2 tablespoons water

Instruction

  • Preheat the oven to 350 F. Mix the dry ingredients (flours, baking soda, baking powder, cloves, cinnamon, nutmeg, salt, and sugar). In a separate bowl, mix the wet ingredients (pumpkin, oil, maple syrup, milk, and eggs).
  • Combine the dry and wet ingredients in a large mixing bowl, stirring until just combined. Fill each muffin tin almost to the top with a scoop of batter – I like to use an old fashioned ice cream scoop with the little thumb press to get a nice rounded top.
  • Bake for 20 minutes or until tops are puffy and spring back when you press them. Remove from the muffin pan and let cool before glazing.
  • For the glaze, melt butter in saucepan. Add powdered sugar and vanilla – it will be thick and sticky. Stir in maple syrup. Add water until desired consistency is reached.