I’ll be honest. I don’t care the thermometer in my car told me it was 87 degrees yesterday, or that the Crazies are still wearing shorts to school. It’s September, Pumpkin Spice is back at Starbucks, and this girl is so ready for all things Fall. Or more specifically, all things pumpkin.
I’ve been making these moist delicious muffins with granola and maple syrup for what feels like forever. Sometimes I throw in diced fruit. Sometimes I just do a plain vanilla frosting. Sometime I make them in bite-size mini muffin tins so I can eat a whole handful and not feel guilty. No matter how I make them, I love them. They’re best when they’re warm, slathered with butter and maybe even an extra little drizzle of maple syrup if you’re feeling naughty. These muffins are moist and delicious on their own, but last week I made them with a new twist…I added pumpkin.
Oh. Em. Gee! I love Fall!
Oh, P.S. Did I mention I made these in a jumbo muffin tin? Yeah, I went there. Start by spraying a muffin tin with a little non-stick spray.
Then fill ‘er up with paper liners. And oh, this would be a good time to preheat the oven to 375 degrees while you’re thinking about it.
Add these dry ingredients to a large bowl.
Along with kosher salt and baking powder.
Stir the dry ingredients together until they’re well combined.
Combine the wet ingredients in another large bowl. Pumpkin Puree (not Pumpkin Pie Filling…just so we’re clear ), maple syrup (the real stuff), a healthy dose of cinnamon, and two beaten eggs. Whisk all this together until it’s well combined.
Now mix the wet ingredients into the dry. You want to mix until you don’t see any big streaks of flour. The batter will be very lumpy, and that’s perfectly ok.
Fill the muffin tins about 2/3 full. I went a little over.
Bake at 375 degrees for about 23-25 minutes, or until a toothpick inserted into the center comes out clean. Set the tin on a wire cooling rack while you whip up the frosting.
Mix together some room temperature cream cheese, more sticky sweet maple syrup, and some powdered sugar until it’s nice and smooth.
Remove the muffins from the tin and slather on some of that frosting. Yeah!
Sprinkle on the remaining granola.
And there ya have it. Pumpkin Maple Muffins. Slather with butter, drizzle on some maple syrup, and Hello Fall! Nice to see you again.
- 1 Cup Whole Wheat Flour
- 2 Cups All-Purpose Flour
- ½ Cup Your Favorite Granola, Plus ¼ Cup Reserved
- 1 Teaspoon Kosher Salt
- 1 Tablespoon Baking Powder
- 1 Cup Pumpkin Puree
- 1 Cup Whole Milk
- 1 Cup Pure Maple Syrup
- 1 Teaspoon Cinnamon
- 2 Eggs, Well Beaten
- 2 Ounces Room Temperature Cream Cheese
- 2 Tablespoons Powdered Sugar
- 2 Tablespoons Pure Maple Syrup
- Preheat oven to 375 degrees. Lightly spray a jumbo muffin tin with cooking spray and line with jumbo paper liners.
- In a large bowl mix the flours, granola, salt, and baking powder.
- In another large bowl whisk the pumpkin puree, milk, maple syrup, cinnamon, eggs, and cinnamon until well combined.
- Mix the wet ingredients into dry until there are no large streaks of flour remaining. The batter will be lumpy.
- Use an ice cream scoop to fill the muffin tins about ⅔ full. Bake for 23-25 minutes, or until a toothpick inserted into the middle comes out clean.
- Set the muffin tin on a cooling rack while you make the frosting.
- To make the frosting, beat the cream cheese, powdered sugar, and maple syrup until smooth and creamy, about one minute.
- Remove the muffins from the tin. Spoon maple frosting on top of the muffins and sprinkle with the reserved granola.