Healthy Maple Glazed Pumpkin Muffins

• whole wheat flour↗2 cup
• all purpose flour↗1.5 cup
• baking soda↗2 teaspoon
• baking powder↗1 teaspoon
• each cloves, cinnamon, and nutmeg1 teaspoon
• salt↗0.5 teaspoon
• granulated sugar↗0.75 cup
• pumpkin puree↗2 cup
• olive oil↗0.5 cup
• real maple syrup↗0.25 cup
• milk↗3 tablespoon
• eggs↗3
• butter↗2 tablespoon
• powdered sugar↗1.25 cup
• vanilla↗1 teaspoon
• tbs. maple syrup↗1
• water↗1

Step-by-step instructions

1. 1

   Preheat the oven to 350 F. Mix the dry ingredients (flours, baking soda, baking powder, cloves, cinnamon, nutmeg, salt, and sugar). In a separate bowl, mix the wet ingredients (pumpkin, oil, maple syrup, milk, and eggs).

2. 2

   Combine the dry and wet ingredients in a large mixing bowl , stirring until just combined. Fill each muffin tin almost to the top with a scoop of batter – I like to use an old fashioned ice cream scoop with the little thumb press to get a nice rounded top.

3. 3

   Bake for 20 minutes or until tops are puffy and spring back when you press them. Remove from the muffin pan and let cool before glazing.

4. 4

   For the glaze, melt butter in saucepan. Add powdered sugar and vanilla – it will be thick and sticky. Stir in maple syrup. Add water until desired consistency is reached.