The conversation in my head went something like this:
I need a pumpkin muffin NOW.
But that oil and sugar. Dern.
And so began the quest for a healthy pumpkin muffin that still tasted like a yummy pumpkin muffin. The original version of these Maple Glazed Pumpkin Muffins was actually a recipe from a bed and breakfast – cute, right? This “healthy” version follows a basic rule of halves.
- Half the sugar of the original, subbing real maple syrup for some but not all because DANG girl that stuff is expensive.
- Half of the flour swapped out for whole wheat. Fiber. Healthy. Simple as dat.
- Half of the total oil, using olive oil. Guess what? NO TASTE. I served it at a brunch with friends and they were all surprised when I mentioned the olive oil. And ironically my other friend who had brought pumpkin bread also made hers with olive oil. This is one where you can get away with that sort of healthy debauchery.
- Half of the glaze. NOT! Hello? The maple glaze is the bedazzling crown of this puffy little muffin.
This recipe is basically five simple things: mix the wet, mix the dry, mix them both together, bake, and glaze. I love recipes that can be explained in one sentence.