Maple Pumpkin Muffins with Cinnamon Glaze


Hello Friends!

My Thanksgiving countdown has begun! And these puppies are aahhmaaazzingg

We all need ourselves a scrumptious, warm, fluffy pumpkin muffin every now and then....Can I get a witness? Really. These are one of the best pumpkin muffins/bread I've had!! Perfect for a Thanksgiving breakfast, treat, or just to bake and get into the spirit!

Now, I always try to make small healthy swaps when there's room for it in recipes. For this one, I swapped half of the flour for whole wheat, regular milk with almond milk, and white sugar for maple syrup! Easy peasy. Small changes can help make muffins like these slightly healthier! In my book, "slightly" is better than nothing at all. :)

Maple Pumpkin Muffins 

What You'll Need...

2 cups whole wheat flour

1 cup all-purpose (or you can do 3 cups all-purpose)

1 1/2 cups pumpkin puree

1/2 cup coconut oil (you can substitute olive or canola oil instead

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1 tsp. baking powder

1 1/2 tsp. baking soda

1/4 almond milk

1/4 cup pure maple syrup

3 eggs

1 tsp. vanilla


Cinnamon Glaze

What You'll Need...

1-1 1/2 cup powdered sugar

1 Tbsp. maple syrup

1/4 tsp. cinnamon

2 Tbsp. almond milk (you can also use water)

1 tsp. vanilla


  1. Preheat oven to 350-degrees and grease muffin pan fwith oil
  2. Combine dry ingredients in bowl and wet ingredients to separate mixing bowl. Mix in separate bowls then combine both dry and wet ingredients together, mixed till just combined
  3. Divide mixture evenly into muffin tray and bake for 15-20 minutes
  4. When done, cool for 5-10 minutes on wired rack before glaze
  5. For glaze, combine all ingredients in bowl and whisk together. Dip muffins and serve!

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