Pumpkin Pecan Muffins with Maple-Cinnamon Glaze
Making these is like sprinkling your house with holiday love. The fragrant aroma of the pumpkin and cinnamon baking in the oven is heavenly. These muffins are dense, moist and topped with a scrumptious maple-cinnamon glaze that sends these little gems over the top.
2 cups unbleached all-purpose flour
1/2 cup white granulated sugar
1/2 cup dark brown sugar, packed in measuring cup
3/4 tsp. baking soda
3/4 tsp. course sea salt
3/4 tsp. cinnamon
1 tsp. pumpkin pie spice
1 tbs. unsweetened apple sauce
1/2 heaping cup pumpkin puree
1/2 cup soymilk
1 tsp. apple cider vinegar
1/4 cup canola oil
1/4 cup agave syrup
1 tsp. vanilla extract
1 cup pecans, chopped
mini muffin pan
mini cupcake baking cups
cooking spray oil
3/4 cup powdered sugar, sift
3/4 tsp. cinnamon
3 tbs. maple syrup
3 tsp. soymilk
Preheat oven to 350 degrees.
Sift the dry ingredients in a large mixing bowl (flour, granulated sugar, brown sugar, baking soda, sea salt, cinnamon, and pumpkin pie spice). Make a well in the middle of the bowl. Set aside.
In a medium mixing bowl add the soymilk and apple cider vinegar and whisk, let sit for 2 minutes(this is a great egg substitute trick) then add the rest of the wet ingredients (pumpkin puree, apple sauce, canola oil, agave syrup, and vanilla extract). Whisk together until combined.
Add your wet ingredients and pecans into the well of the dry ingredients’ bowl. With a spatula, mix and fold ingredients until combined. Don’t over mix- batter should be thick and sticky.
Place muffin cups in the mini muffin pan and lightly spray each cup with cooking spray oil. Fill each muffin cup to the top with batter. Bake in the oven for 20 minutes. Check for readiness by inserting a toothpick in the center of the muffin, if it comes out clean then it is ready.
While the muffins are baking, make the maple-cinnamon glaze. In a medium bowl add the powdered sugar, cinnamon, maple syrup, and soymilk and mix with a fork until combined and smooth.
Once muffins are removed from the oven, allow to cool for 5-10 minutes then transfer to a cooling rack. Once the muffins have cooled down, dip the tops into the maple-cinnamon glaze allowing the excess glaze to drip off before turning the muffin upside. Set aside and allow the glaze to dry then dip the muffins again into the glaze and allow them to dry before storing. Place the muffins in a large container to store.
Makes: 36 mini muffins
Adriana’s tip: Bake with love :)