The calendar may SAY that it’s Fall…but it’s still pretty hot here in Texas. However, we’re doing our best to hasten the arrival of cooler weather by baking up some delicious Fall treats. Today, I’m partnering with Vermont’s Runamok Maple to share my whole-grain, lightly sweet Glazed Maple-Pumpkin Muffins. I used a double dose of their flavorful Cinnamon + Vanilla Infused Maple Syrup to sweeten the muffins batter…as well as the glazed that’s spread on top of the cooled muffins. If you love all things pumpkin, you definitely need to give these muffins a try! They’re perfect alongside a hot cup of tea…or your favorite pumpkin spice latte.
I really enjoyed the subtle, nuanced cinnamon-vanilla flavor of the 100% organic Runamok Maple Syrup! This innovative company also produces other infused maple syrups…including their super creative Limited Release Strawberry Rose Infused Maple Syrup. Runamok also offers smoked (!!) and barrel-aged maple syrups. For maple purists, they also produce pure maple syrup, which they call Sugarmaker’s Cut. These pumpkin muffins are sweetened only with the maple syrup, allowing the syrup’s natural flavor to shine through. From the first bite, these muffins immediately put you in a Fall frame of mind…even if Mother Nature hasn’t received the memo just yet!
Ingredients (makes 6 muffins):
Dry Ingredients:
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1 3/4 cups whole wheat pastry flour
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1 tsp. baking soda
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3/4 tsp. salt
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1 Tbs. cinnamon
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1 tsp. pumpkin pie spice
Wet Ingredients:
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1/2 cup Runamok Cinnamon + Vanilla Infused Maple Syrup
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1 1/4 cups pumpkin puree — NOT pumpkin pie filling
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1/3 cup canola oil
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2 large eggs
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1 tsp. pure vanilla extract
Glaze Ingredients:
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2 ounces reduced-fat cream cheese
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1 cup powdered sugar
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1 tsp. cinnamon
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1 tsp. Runamok Cinnamon + Vanilla Infused Maple Syrup
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For garnish: pecan halves
Directions:
Step 1: Preheat oven to 350℉. Place paper/parchment liners in the wells of a six-cup muffin tin — this is the best way to ensure the muffins don’t stick! Add the whole wheat flour, baking soda, salt, cinnamon, and pumpkin pie spice to a large bowl. Whisk to combine the dry ingredients.
Step 2: Place the Runamok Cinnamon + Vanilla Infused Maple Syrup, pumpkin puree, oil, eggs, and vanilla extract to a smaller mixing bowl. Whisk until completely combined. Make a well in the center of the dry ingredients, and pour in the liquid mixture. Whisk for 1 minute, until the batter ingredients are completely incorporated.
Step 3: Divide the muffin batter evenly into each muffin liner. Tap the muffin tin on the counter a few times to remove any air bubbles. Bake the muffins until a toothpick inserted comes out clean — approximately 20 minutes. Let the finished muffins cool completely before glazing and serving — which ensures a perfectly glazed muffin!
Step 4: While the muffins cool, make the glaze. Add the softened cream cheese, powered sugar, and Runamok Cinnamon + Vanilla Infused Maple Syrup to a small bowl. Whisk until a thick glaze is formed and there are no lumps of sugar present. Spoon an even amount of glaze on top of each cooled muffin, then use a butter knife to evenly spread out the glaze. Finally, top each muffin with a toasted pecan half.
