Aren’t these the best way to wake up Christmas morning?
These are maple-glazed pumpkin muffins that I recently made for a holiday brunch. The recipe comes from the popular Pinch of Yum blog, and I first heard about it from my sister in Portland who made a gluten-free version for the holidays last year.
I’m a pumpkin fiend and love anything pumpkin from Thanksgiving to New Year’s. Hell, I even keep a can of pumpkin puree in my pantry for when I get a craving for pumpkin pie during the rest of the year. So I was excited about this recipe when my sister made it initially.
Pinch of Yum calls hers “healthy maple glazed pumpkin muffins” because she uses a mix of wheat flour and regular flour and reduces the amount of sugar in the recipe by adding real maple syrup. And like I said, my sister is gluten-free so she made it even more healthy using a gluten-free flour. But I don’t give a damn about all that so I made regular muffins using a mix of all-purpose flour and cake flour (for extra fluffiness). I did, however, like the idea of using olive oil and real maple syrup.
In fact, I got to use my can of maple syrup that I got from Montreal earlier this fall. And you guys, that touch of maple syrup (especially in the glaze) is what really sells these huge pumpkin muffins.
I also made it more festive by adding pomegranate seeds on the top because, well, I just had to. They’re a bit tricky to put on because it was so cold here that my glaze set pretty quickly so I had to act fast in pressing on the pomegranates on top (you do have to press lightly just to make sure the seeds get glued on by the glaze).
You can get the original Pinch of Yum recipe on her blog. Like I said, if you aren’t worry about the health aspects, feel free to use 2 cups of all-purpose flour and 1 1/2 cups of cake flour like I did. And the pomegranate seeds are optional, but they do make it festive.
Here are additional tips from when I tried the recipe:
- I only ended up with a dozen instead of 16 like the recipe says, so they baked a bit longer than 20 minutes. If you don’t want the muffins too big (they do puff up when baked), then you don’t need to fill it to the rim like the recipe says.
- The recipe calls for 2 cups of pumpkin puree, but a typical can of pumpkin puree from the store is just under two cups (15 ounces) so I used half a cup less of the cake flour to adjust for that.
- The recipe amount for the glaze didn’t seem to be enough to really cover nicely all the muffins, so I would make a bit extra of the icing because that’s really what takes these muffins to the next level.
They’re definitely something delicious to have while opening your presents! Merry Christmas to you all!
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