Healthy Pumpkin Maple Muffins with Cream Cheese Glaze
WOW! Who new healthy tastes so good? These pumpkin muffins are moist, delicious, and full of flavor. The maple cream cheese glaze on top is the icing on the muffin.
Equipment
- 1 Muffin Tin
- 1 Muffin Scoop optional
- 1 Small Food Processor optional
Ingredients
Dry Ingredients
- 1 cups Oats
- 1½ cups Whole Wheat Flour or Gluten Free 1:1 Flour
- 1/4 cup Flax Seed milled
- 1½ tbsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Sea Salt
Wet Ingredients
- 2 Eggs large
- 1 cup Milk any kind
- 1 cup Pumpkin Puree plain
- 1/2 cup Maple Syrup pure
- 1/4 cup Coconut Oil melted & cooled
- 1 tsp Vanilla pure
Maple Cream Cheese Glaze
- 1½ oz Cream Cheese such as Philadelphia
- 3 tbsp Maple Syrup
- 1/2 tsp Vanilla
- 1/4 tsp Cinnamon
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Instructions
Make the Muffins
- Preheat oven to 350°. In a large bowl, whisk together dry ingredients. Set aside.
- In a medium bowl, whisk together wet ingredients.
- Fold wet ingredients into dry. Don't over mix. Scoop into a muffin tin. Bake for 15-20 minutes, until an inserted toothpick comes out with just crumbs (no wetness).
Make the Glaze
- In a small food processor or with a whisk, mix together all Glaze ingredients until smooth.
- Spread on cooled muffins, or place glaze in piping bag (or zip top bag) and drizzle on top.
Video
Notes
Make these mini size to cut the portion down.
Use any kind of milk. Gluten Free flour works beautifully in this recipe. Just make sure it's the 1:1 ratio, like Bob's Mill.
Use any kind of oil in there Pumpkin Muffins. Coconut and Avocado oils are preferred.
Nutrition
Serving: 1gCalories: 224kcalCarbohydrates: 33gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 32mgSodium: 227mgPotassium: 248mgFiber: 4gSugar: 13gVitamin A: 3273IUVitamin C: 1mgCalcium: 84mgIron: 2mg
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