for the muffins:
- 1 3/4 cups whole wheat pastry flour
- 1 tsp. baking soda
- 2 tsp. pumpkin pie spice
- 1/2 tsp. ground ginger
- pinch of nutmeg
- 1/4 tsp. salt
- 1/3 cup butter, melted
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup maple syrup
- 3 tbsp. unsweetened almond milk or oat milk
- 2 tsp. vanilla extract
for the spiced maple glaze: **
- 1/2 cup powdered sugar
- 1 tbsp. maple syrup
- 1 tbsp. almond milk
- 1/4 tbsp grated lemon zest (optional)
- 1/2 tsp. pumpkin spice
- Preheat the oven to 350 degrees F and line a muffin tin with liners. Spray each liner with cooking spray to avoid sticking at the end.
- In a medium-sized bowl whisk the flour, baking soda, pumpkin pie spice, ginger, nutmeg and salt.
- In a separate large bowl, whisk the pumpkin puree, eggs, maple syrup, almond milk, and vanilla extract until combined.
- Add the wet ingredients to the dry and mix with a wooden spoon until just combined. The batter should still be a little lumpy — don’t over mix!
- Use an ice cream scoop to portion out the batter evenly between the muffin liners.
- Bake for 22-24 minutes and let cool in the muffin tin for a few minutes before transferring to a wire wrack.
- While the muffins are baking, stir together all of the ingredients for the maple glaze. If it’s too thick, thin it out by adding a little more almond milk.
- Once the muffins have cooled use a fork to drizzle the glaze on top. Sprinkle extra pumpkin spice on top of each one and enjoy!
Store muffins on countertop for 1-2 days then store in an airtight container in the fridge.
** The glaze is optional. You could totally omit it and add chocolate chips to this recipe instead if that sounds better!
Keywords: healthy pumpkin muffins; pumpkin muffins; moist & fluffy pumpkin muffins