This recipe is Ahh-mazing! Made these today, and they’re super easy and super delicious. They smell SO good while baking and, the glaze? OMG… l.o.v.e. Thanks for the recipe!
The conversation in my head went something like this:
I need pumpkin muffins 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.
Let’s talk muffin tops. I mean jumbo, puffy, extra large, over-proportionate, why even bother with the little nubbin base kind of muffin tops. Muffin tops are basically the heart and soul of the muffin, and I won’t take no for an answer.
I’ll let you in on one of my most professional baking tips: I get extra perfect domes for my muffin tops by scooping them into the muffin tin using an ice cream scoop with a thumb button. What are those called again?
Yes, they’re going to be huge. But don’t doubt for one second whether or not you’re going to die and go to muffin top heaven when those fluffy things come out of the oven. The scoop just works, yo.
Reason #8274 why I love these muffins: they are rough and bumpy and just weirdly beautiful when they come out of the oven.
It’s like this rough baked pumpkin terrain that is somehow perfectly puffed up right in the middle is just begging to be smothered with smooth maple glaze to make the most incredible muffin top art.
Which brings me to the glaze.
THE GLAZE. I couldn’t love it more. I did not skimp on the butter and sugar for the glaze because this glaze is not to be messed with. Like, wowz. I’d be sad if you didn’t make the muffins, but I’d be sadder if you never gave yourself the chance to make the best glaze ever.
It tastes like maple and butter, maintains this thick and creamy consistency, and sets within seconds. When you get it just right, it runs down the sides just enough to get you those dramatically gorgeous drips but stops dripping before hitting the counter. That’s what I call winning. When it sets, it gets that nice dry to the touch kind of thing going on, but then you bite in while it’s still warm and you get the creamy cream-ness of the butter and maple up in your mouth.
I can’t even. ♥
The time is now. Go forth and make your muffins.Print
Healthy Maple Glazed Pumpkin Muffins
- Total Time: 40 minutes
- Yield: 16 1x
These Healthy Maple Glazed Pumpkin Muffins use whole grains, less oil, and less sugar to make a jumbo fall muffin. Yummm.
For the Muffins
- 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
For the Glaze
- 2 tablespoons butter
- 1 1/4 cups powdered sugar
- 1 teaspoons vanilla
- 1 tbs. maple syrup
- 1–2 tablespoons water
- 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.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: American
Keywords: healthy maple glazed pumpkin muffins, healthy pumpkin muffins, pumpkin muffins
1. Best snippet: “rough baked pumpkin terrain”
2. Spot-on description of the perfect glaze, down to the minuscule sensory detail 🙂
3. Get rid of those irritating , brightly colored ad bars in the recipe. They ruin your aesthetic and make me grumpy.
4. Got any leftover muffins?
Thanks for the extra sweet and gentle feedback about the ad aesthetic. 😉 we’ll see if they bring in any money that makes them worthwhile, and if not, they’re out. I hope you liked your pumpkin muff this morning!
These look so good. That glaze dripping down is just killing me. So pretty, so healthy (!!) and I so wish I had one right now!
I make a pumpkin chip chocolate bread that is to die for but these pumpkin muffins sound divine for fall too! And that glaze, oh, that glaze?! Need I say more?
Looks delish – thinking they would also be lovely as mini bundt rounds with those perfect glaze drips! Have you tried coconut oil in place of olive?
I haven’t. Every time I bake with it, I don’t really like the texture and taste… so I guess you’d have to a fan of coconut oil to try it. 🙂
I will use any excuse to eat glaze! I also made pumpkin muffins this weekend but went the chocolate route instead of glaze because – hello – all breads should have chocolate in them!
I’m loving all these healthy fall recipes on the blogs today. Every one must know that I just got back from a week of beach and eating too much and I need healthy, low fat and delicious. Looking forward to trying these!
These look fantastic! I just bought some pumpkin ice cream yesterday……it’s that time of year…..yum!
These look absolutely wonderful! The perfect, fall-ish, comforting way to begin the day. 🙂
Ahh there you go again tapping into my fall cravings. I love how you used olive oil too, definitely something I always have on hand in my cucina!
I love this time of year, pumpkin flavored everything! It’s the best 🙂 Your muffins look incredible and I’ll definitely have to give them a try!
definitely trying this muffin and that glaze – yum yum yum
Great minds think alike, we just made some Pumpkin Spice Cinnamon Rolls over the weekend. I still have half a pan left….calling my name!
this is the kind of stuff that gets me into trouble. wake up, browse some blogs with my morning coffee. 30-ish minutes later I’ve got delicious, warm pumpkin muffins coming out of the oven and only my husband and I to devour them in this perfect state!
in all seriousness, thanks for continuing to share your recipes with us as well as letting us peek into your life. your stay in the Philippines brought back so many memories of my years spent living in SE Asia. great, heart-warming memories.
Thanks Alexandra! Makes me happy.
Yum! Autumn is here! 🙂
Guess it’s that pumpkin time of year again. Perfect with a hot cup of coffee on a cool morning. The maple glaze is the best!
Gorgeous! I just made some vegan pumpkin muffins but didn’t glaze them. I love the way you think. Pinned!
Did you say healthy? All that yummy goodness, and I don’t have to feel guilty?
I love pumpkin and maple together…add in the less-guilt factor and these are a total win.
I love your muffin pan with the silicon handles! I’ve never seen them before – what brand is it? I have such a knack for burning my fingers and knuckles on a regular basis.
Oh man, I really don’t know but it’s nothing fancy! I’m pretty sure I just registered for it at Target when we got married. 🙂
OMG looks delish, as usual. The glaze is the best part. Frosting, not my favorite – but glaze? Yes please. Maybe I’ll have Emily make me some of these next!
HaaaHaaa! I feel the same way about pumpkin anything! Yay for fall!! So happy these are healthified!
That glaze looks amazing! And thanks for a perfect muffin top tip. I have that scoop, love it! Was chasing it for months and finally found at Value Village. I made pumpkin muffins with blueberries and crumbs past weekend. So, pumpkin really goes with anything.:)
Yum-o! Tis the season for pumpkin goodness!
I am all over these! Yum!
You are a goddess. That glaze looks UNREAL!
This is my first comment ever on a recipe blog. These muffins are delicious! And the glaze is sooooo good. Thank you ( my husband thanks you too)
That glaze looks SO perfect…. ahhhh…