PUMPKIN SPICE MUFFINS WITH MAPLE GLAZE

My Pumpkin Spice Loaf 2.0! Sometimes I don’t have time to wait for a loaf-size bake. They can take 45 to 50 minutes, especially if it’s a more dense batter, like this one. So I re-imagined the loaf to muffins. Perfect for a crowd, you can double the recipe and freeze half. And don’t forget how amazingly tender and flavorful they are, despite being grain-free!  

The spice makes them warm and so flavorful. Although they take less time to bake, I still recommend the wooden skewer/toothpick trick to test for doneness. You want those little moist crumbs to cling, so you know it’s baked through but still moist enough to taste amazing. 

The glaze is another re-imagined recipe from the Blissful Cranberry Bars recipe. (AKA grain-free Starbucks knock-off). Just what this needed, another level of maple-ness. 

Your friends and family will not know this is a healthful, grain-free option to the traditional! It could become a new tradition.

Yield: 12

Tina Wells Health Coach: Tina Wells

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Pumpkin Spice Muffins with Maple Glaze

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

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Ingredients

• 2 cups almond flour
• 1/2 cup tapioca flour (I prefer Bob’s Red Mill brand)
• 1-1/2 teaspoons pumpkin pie spice blend
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup organic pumpkin puree (not pumpkin pie mix)
• 2 eggs
• 1/4 cup avocado oil
• 1/4 cup vegan, plant-based butter, melted (I prefer Miyoko’s brand)
• 1/3 cup maple syrup

Maple Glaze

• 1 1/3 cup raw organic cashew pieces
• 2 cups boiling water
• 1/3 cup maple syrup (you may also substitute date syrup or honey)
• 1/3 cup full fat organic coconut milk
• 1 teaspoon vanilla extract
• pinch sea salt
• 1 teaspoon fresh orange zest, optional

Method

Muffin Batter

1. Preheat the oven to 350º F and prepare a muffin pan with avocado oil spray or muffin papers. Set aside.
2. Melt the vegan butter and allow to cool slightly.
3. Combine the almond flour, tapioca flour, baking soda, pumpkin spice and salt. Whisk or sift to eliminate any lumps.
4. Add the pumpkin puree, eggs, avocado oil, melted vegan butter and maple syrup. Mix together with a mixer or a wooden spoon until well combined.
5. Pour into the prepared loaf pan and smooth top. Bake for 20 to 25 minutes, rotating the pan halfway through baking. To test for doneness, insert a toothpick or wooden skewer into the fullest part of a muffin in the center of the pan. It should have light, moist crumbs attached.
6. Cool completely abefore adding glaze. Unglazed muffins may be stored in an airtight container, or freeze until ready to eat.

Maple Glaze

1. After boiling the water, add the cashews to the pan and soak for 20 minutes. Drain the water and add to a high speed blender or food processor. (Blender works better). Add the remaining ingredients and process on high until smooth and thick consistency.
2. Use a small spatula to top each muffin with frosting, then sprinkle with additional toppings of your choice, pecans, walnuts, dried cranberries or almond slices if desired.

https://tinawellshealthcoach.com/recipe/pumpkin-spice-loaf

©Tina Wells Living, LLC

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