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To make these delightful Maple Glazed Pumpkin Donut Muffins, you'll need the following ingredients: - 1 cup canned pumpkin purée - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1/4 cup milk (or non-dairy alternative) - 1 tablespoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup powdered sugar (for glaze) - 2-3 tablespoons maple syrup (for glaze) These ingredients come together to create a moist muffin with a warm pumpkin flavor. The spices add a cozy touch, while the maple glaze gives a sweet finish. You can find most of these items in your pantry. If you want to switch things up, feel free to use your favorite non-dairy milk or adjust the sugars to your liking. Enjoy the process of mixing these simple yet flavorful ingredients! Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line a muffin tin with paper liners or grease the cups with oil. This helps the muffins release easily after baking. In a large bowl, combine one cup of canned pumpkin puree, half a cup of granulated sugar, and half a cup of brown sugar. Add half a cup of vegetable oil to the mix. Stir these ingredients until the mixture is smooth. Next, add two large eggs, a quarter cup of milk, and one tablespoon of vanilla extract. Whisk everything together until well combined. This creates a rich, flavorful base. In a separate bowl, whisk together two cups of all-purpose flour, one teaspoon of baking powder, and one teaspoon of baking soda. Add one teaspoon of ground cinnamon, half a teaspoon of ground nutmeg, half a teaspoon of ground ginger, and a quarter teaspoon of salt. Mixing these dry ingredients ensures an even blend of flavors and helps the muffins rise properly. Gradually add the dry ingredients to the wet mixture. Gently fold the ingredients together with a spatula. Be careful not to overmix, as this can make the muffins tough. Once combined, fill each muffin cup about three-quarters full with batter. This allows space for rising without overflowing. Bake the muffins in your preheated oven for 18-20 minutes. To check if they’re done, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are ready. After baking, let them cool in the pan for five minutes. Then transfer them to a wire rack and allow them to cool completely. While the muffins cool, prepare the maple glaze. In a bowl, whisk together one cup of powdered sugar and two to three tablespoons of maple syrup. Mix until the glaze is smooth. If it’s too thick, add a bit more syrup. Once the muffins are cool, dip the tops into the glaze. Let any excess glaze drip off before placing them back on the wire rack to set. Enjoy the sweet, maple goodness! To get the best texture in your muffins, don’t overmix the batter. When you combine the dry and wet ingredients, mix until just combined. Lumps are okay; they help keep your muffins light and fluffy. Also, using room temperature eggs and milk will help the batter blend better. This small tip makes a big difference in texture. If you want your glaze sweeter, just add more maple syrup. Start with two tablespoons and whisk until smooth. If it's too thick, add a bit more maple syrup or a splash of milk. Taste it as you go. You want a balance that feels just right, not too sweet or too bland. To keep your muffins fresh, store them in an airtight container at room temperature. They stay good for about two days. If you want to keep them longer, freeze them. Wrap each muffin in plastic wrap and place them in a freezer bag. They’ll last for about three months. Reheat them in the oven or microwave when you’re ready to enjoy. {{image_2}} You can switch things up with a chocolate drizzle. After glazing the muffins, melt some chocolate chips in a microwave. Drizzle the melted chocolate over the maple glaze for a rich taste. This adds a sweet contrast to the spices in the muffins. It makes them even more tempting! If you want a dairy-free or vegan version, use plant-based milk and egg substitutes. A common egg substitute is flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. You can also use coconut oil instead of vegetable oil for a different flavor. These small changes keep the muffins moist and delicious. Add some fun by mixing in nuts or chocolate chips. Chopped pecans or walnuts pair well with the pumpkin flavor. For a sweeter treat, fold in semi-sweet chocolate chips. These add texture and flavor to each bite. Just be sure to mix them in gently, so they don’t break up the batter. Enjoy customizing your muffins to make them your own! To store leftover muffins, let them cool completely. Place them in an airtight container. You can keep them at room temperature for up to three days. If you want them to last longer, storing them in the fridge is a good option. Just remember to wrap them well to prevent dryness. Freezing muffins is easy and great for later use. Wrap each muffin in plastic wrap. Then, place them in a freezer bag or container. They can last up to three months in the freezer. When you’re ready to eat them, just take out the muffins and let them thaw at room temperature. To reheat muffins, you have a few options. The microwave is quick, but it can make them soft. Heat for about 15-20 seconds. For a crispier texture, use the oven. Preheat it to 350°F and warm the muffins for about 5-10 minutes. This will bring back their fresh-baked taste. Enjoy your maple glazed pumpkin donut muffins warm! Yes, you can use fresh pumpkin. Start by roasting a pumpkin to get the puree. Cut the pumpkin in half, remove the seeds, and bake it at 350°F for about 45 minutes. Once soft, scoop out the flesh and blend it until smooth. This fresh puree can replace canned pumpkin in the recipe. To make lighter muffins, try these tips: - Use less flour. - Make sure not to overmix the batter. - Fold the dry ingredients in gently. - Consider adding a bit of extra baking powder. These steps help create a fluffier muffin texture. You can replace eggs with several options: - 1/4 cup unsweetened applesauce per egg. - 1/4 cup mashed banana per egg. - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes. These substitutes work well for binding. These muffins stay fresh for about 3 days at room temperature. Store them in an airtight container. For longer storage, you can freeze them for up to 3 months. Just thaw them at room temperature before enjoying. Yes, you can make these muffins gluten-free. Just replace all-purpose flour with a gluten-free flour blend. Ensure the blend has xanthan gum to help with texture. This way, you can enjoy the same great taste without gluten! This post covered all you need to create delicious pumpkin muffins. We explored essential ingredients, step-by-step instructions, and useful tips. You learned about variations and how to store your muffins perfectly. Embrace your creativity with these recipes. You can adjust sweetness, try new flavors, or store your muffins for later. Enjoy the process and share these treats with others!

Maple Glazed Pumpkin Donut Muffins

Indulge in the irresistible taste of Maple Glazed Pumpkin Donut Muffins, the ultimate fall treat! This simple recipe combines pumpkin puree, warm spices, and a delightful maple glaze for a perfect sweet snack any time of the day. Easy to make and oh-so-delicious, these muffins will become your new favorite. Click through to explore this recipe and whip up a batch that will impress your family and friends!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1/4 cup milk (or non-dairy alternative)

1 tablespoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 cup powdered sugar (for glaze)

2-3 tablespoons maple syrup (for glaze)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.

    In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth and well combined.

      Add the eggs, milk, and vanilla extract to the pumpkin mixture and whisk until fully integrated.

        In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

          Gradually add the dry ingredients to the pumpkin mixture, gently folding until just combined. Be careful not to overmix.

            Fill each muffin cup about 3/4 full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.

              While the muffins are baking, prepare the glaze by whisking together the powdered sugar and maple syrup in a bowl until smooth. Adjust the consistency with more maple syrup if needed.

                Once the muffins are baked, let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

                  Once the muffins are cooled, dip the tops into the maple glaze, allowing any excess to drip off. Place them back on the wire rack to set.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      - Presentation Tips: Arrange the glazed muffins on a decorative platter, drizzling a little extra maple syrup on the plate for a beautiful finish. You can also sprinkle some chopped nuts or a dash of cinnamon on top for added texture and flair.