PUMPKIN MAPLE MUFFINS

Two of our favorite fall flavors are brought together in this delicious Pumpkin Maple Muffin recipe. Their moist, pumpkin interior, and their mouthwatering, maple-glazed exterior will surely make it feel like Autumn.

Don’t like to bake, but you like GOOD FOOD? Head over to GOOD STUFF restaurant in Palos Verdes every weekend in November to pick up some of these delicious treats! Receive a free muffin with purchase if you mention Baker Boyd! I can’t wait for you to enjoy them! Happy Fall!

LISA BOYD’S PUMPKIN MUFFINS

Ingredients:

2 ¼ cups granulated sugar

2/3 cup vegetable oil

3 eggs

1 ½ cups canned unsweetened pumpkin puree

2 2/3 cups All-purpose flour, fluff then measure

1 ½ teaspoons Kosher salt

¾ teaspoons baking soda

1 ½ teaspoon baking powder

2 teaspoon allspice

2 teaspoon cinnamon

1 teaspoon ground cloves

1/2 cup water

Directions:

1-    Whisk sugar, oil, eggs, and pumpkin puree in large bowl until combined. Set aside.

2-    Combine remaining DRY ingredients in separate bowl.

3-    Alternate whisking in the DRY ingredients and the water into the egg/sugar/pumpkin mixture, starting and ending with the DRY ingredients.

4-    Place batter in lined muffin pans. (Recipe makes about 24 cupcakes)

5-    Bake at 375°F for 12-15 minutes or until the muffin top bounces back when slightly pressed down by your finger.

6-    Once finished cooking, let muffins cool in the pan for 5-10 minutes. While still warm, dunk the muffin top into the bowl of maple glaze. Store in sealed container. Enjoy!

MAPLE SYRUP GLAZE

Ingredients:

½ stick butter, melted

1/3 cup maple syrup

1 cup powdered sugar

Directions:

1-    Whisk ingredients together vigorously until lumps are dissolved. Use immediately.