Maple Pumpkin Oat Muffins With Cinnamon Maple Glaze Recipes

Steps:

• Heat oven to 400 degrees Fahrenheit.
• Line 12 standard (1/3 cup) muffin cups with cupcake liners.
• In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
• In a medium bowl, whisk together the buttermilk, pumpkin, maple syrup, brown sugar, oil, egg, and vanilla.
• Add the wet ingredients to the dry ingredients, and whisk just until the ingredients are well incorporated. Try not to overmix!
• Divide batter between the 12 muffins cups.
• Bake for about 22 - 25 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean. Angels may sing, too. Okay, I'm kidding about that last one.
• Move muffins to a wire rack on top of a couple of paper towels (helps with clean-up) and allow to cool for 10 - 15 minutes.
• Mix up the glaze - whisk together the powdered sugar, vanilla, cinnamon, syrup, and milk until smooth and shiny.
• With a spoon, drizzle the glaze over the tops of the muffins.

Steps:

• In a large bowl, combine the flour, 3/4 cup brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt. Whisk the eggs, pumpkin, milk, oil and 1 tablespoon syrup; stir into dry ingredients just until moistened. Fold in pecans., In a small bowl, beat cream cheese, remaining brown sugar and syrup until smooth. Gently stir into batter until mixture appears swirled., Fill 12 greased or paper-lined muffin cups about three-fourths full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Heat oven to 350 degrees.
• Spray muffin molds with nonstick spray or line them with paper liners.
• Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.
• In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
• In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.
• Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.