Easy Pumpkin Muffins With Orange Maple Glaze

Have you ever had a little craving for something spicy, sweet and citrusy at the same time? These Easy Pumpkin Muffins With Orange Maple Glaze will surely hit the spot! I bet after you have one you won’t be able to stop. They are tiny, spongy and packed in with a lot of flavor. There’s chocolate chips in each one to trigger those “happy” feelings in your brain.

Now that fall is here, the leaves are falling, the weather is cooler (well anywhere but here in Miami anyways). Pumpkin is something that I long for. It has this rich complex flavor accompanied with spices that I makes me want to cook everything. From the savory soups to decadent desserts. I even buy the Pumpkin spiced candles to fill my home with this intoxicating aroma.

These Easy Pumpkin Muffins are great by themselves but add the Orange Maple Glaze and it’s perfection in a single bite. Who can resist a basket of freshly baked muffins? If you’re hosting a brunch or a breakfast I promise you they will be a hit. They are also great as an afternoon snack with coffee or tea. Another great idea is to give them out as presents to neighbors, new parents or even the in laws!

You can make the batter and glaze the night before and just bake when you need them. It does not get any easier than that. And as always, I give out step by step instructions so you won’t miss anything.

To make these Easy Pumpkin Muffins With Orange Maple Glaze you will need:

• 1 cup whole wheat flour
• 1 cup all purpose flour
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 Tbsp. maple syrup
• 1 cup pumpkin puree
• 3 Tbsps. milk
• 2 eggs
• 1 stick butter
• 1  tsp. baking soda
• 1 tsp. baking powder
• 1 ½ tsp. pumpkin pie spice
• 1 tsp. cinnamon
• ½ tsp. salt
• ¼ cup chocolate chips
• ¼  cup chopped walnuts

• Preheat oven to 350 degrees
• Combine flours, sugars, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl.
• In a separate bowl mix pumpkin puree, eggs, butter, and milk until well combined.
• Add flour mixture a little at a time until fully incorporated.
• Gently fold walnuts and chocolate chips into batter.
• Fill mini muffin tins to the top with batter.
• Bake for 18-20 minutes until tops are lightly golden brown and springy.
• Allow to cool completely before icing.

To make the Icing:

Icing: 

• 1 cup powdered sugar
• 2-3 Tbsp. milk
• 1 tsp. orange extract
• 1 Tbsp. maple syrup maple syrup

1. Place powdered sugar in a bowl.
2. Stir in extract and maple syrup.
3. Add in milk a few teaspoons at a time until it is about the consistency of syrup.
4. Dip muffin tops into glaze, twist and shake a bit to remove excess.
5. Spread out to dry.

See? EASY!!

LOVE Pumpkin Recipes? Then try out my:

Pumpkin Sticky Buns and Gluten Free Pumpkin Spiced Muffins