Pumpkin Walnut Muffins w/ Maple Cream Cheese Glaze
Category
Desserts - Breads
Sub
Category
None
Servings
12
Preptime
45 min
Ingredients
Olive oil cooking spray
1 3/4 cups flour
3/4 cup evaporated cane juice
2 to 3 Tbsp pumpkin pie spice
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup walnuts, toasted and chopped
2 large eggs
1 cup pumpkin puree
3/4 cup plus 2 Tbsp milk, divided
3 Tbsp safflower oil
6 Tbsp cream cheese, room temperature
2 to 3 Tbsp pure maple syrup
Instructions
Preheat oven to 350. Line a 12-count muffin tin with paper liners
and mist surface of tin around liners with cooking spray.
In a large bowl, whisk flour, cane juice, pie spice, baking powder,
baking soda and salt. Whisk in walnuts.
In a second large bowl, whisk together eggs, add pumpkin puree,
3/4 cup milk and oil and stir with a spoon until mixed. Add to flour
mixture and stir gently to combine, leaving a few streaks of flour
visible. Set aside for 5 minutes, allowing flour to absorb wet
ingredients. Stir again, just until all flour is moistened.
Divide batter among muffin cups, filling about 3/4 full. Bake until
edges are golden and a toothpick comes out with a few moist
crumbs, 30 to 35 minutes. Cool in pan for 3 minutes, then transfer
to a wire rack.
Meanwhile, prepare glaze, in a small bowl, combine cream cheese,
remaining 2 Tbsp milk and maple syrup. Whisk until smooth and
mixture has reached a spreadable consistency. Spread over top
cooled muffins.
Originally Submitted
4/30/2015
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