
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.
- 1 3/4 cups whole wheat pastry flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 Tbs. cinnamon
- 1 tsp. pumpkin pie spice
- 1/2 cup Runamok Cinnamon + Vanilla Infused Maple Syrup
- 1 1/4 cups pumpkin puree — NOT pumpkin pie filling
- 1/3 cup canola oil
- 2 large eggs
- 1 tsp. pure vanilla extract
- 2 ounces reduced-fat cream cheese
- 1 cup powdered sugar
- 1 tsp. cinnamon
- 1 tsp. Runamok Cinnamon + Vanilla Infused Maple Syrup
- For garnish: pecan halves