From Pinch of Yum
These muffins are slightly healthier (or, less unhealthy) than the typical pumpkin muffin. They use part whole wheat flour, olive oil and maple syrup in place of some of the some of the white sugar content. And, they are packed with lots of pumpkin.
That said, I still wouldn't call these "healthy", but what baked good is? What I would call them is delicious, especially with the maple glaze on top. Yum!
Ingredients
For the Muffins
2 cups whole wheat flour
1½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon salt
¾ cup granulated sugar
2 cups pumpkin puree
½ cup olive oil
¼ cup maple syrup
3 tablespoons milk
3 eggs, lightly beaten
For the Glaze
2 T. butter
1¼ cups powdered sugar
1 teaspoon vanilla
1 T. maple syrup
1-2 T. water
Directions
Preheat the oven to 350 F. Spray two muffin tins with cooking spray. Set aside.
In a large bowl, combine the flours, baking soda, baking powder, cloves, cinnamon, nutmeg, salt, and sugar. In a separate large bowl, mix together the pumpkin, oil, maple syrup, milk, and eggs.
Combine the dry ingredients into wet ingredients; stir until just combined. Fill each muffin tin almost to the top with a large scoop of batter. I used an old fashioned ice cream scooper for this step.
Bake for 20 minutes or until tops are puffy and a toothpick inserted in the center comes out clean.
Remove from the muffin pan to a cooling rack. Cool completely before glazing.
For the glaze, melt butter in a small saucepan. Remove from the heat.
Add the powdered sugar and vanilla. The mixture will be thick and sticky. Stir in maple syrup. Add water until you reach your desired consistency. Drizzle over muffins and allow to dry. Store leftovers in an airtight container for up to one week.
Yields: approximately 18 muffins
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