Ce site Web a des limites de navigation. Il est recommandé d'utiliser un navigateur comme Edge, Chrome, Safari ou Firefox.
Votre commande est qualifié pour la livraison gratuite Vous êtes ||montant|| loin de la livraison GRATUITE !

🥳 HAPPY 7th BIRTHDAY TO US! Get 7% Off All Orders through 10/28 (no code needed)

Pumpkin Muffins with Maple Elderberry Glaze

muffins up close
pumpkin muffins with elderberry glaze

Prep time

5 min

Cook time

18-22 min

Servings

12 muffins

Category

Dessert, Snack, Breakfast

Origin

United States

Ingredients

For the muffins:

  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup olive oil
  • 2 large eggs
  • 1/3 cup milk (any kind)
  • 1/2 cup honey
  • 1/4 cup brown sugar

For the elderberry glaze:

  • 1/2 cup powdered sugar
  • 2-3 tbsp elderberry syrup (adjust for consistency)
  • 1-2 tsp milk (as needed for consistency)
ingredients for muffins
muffins after being baked

Directions

Preheat the oven:

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.

Mix the dry ingredients:

Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.

Combine wet ingredients:

Combine wet ingredients: In another bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, eggs, vanilla extract, and almond milk until smooth.

Mix the batter:

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—it's okay if there are a few lumps.

Fill the muffin cups:

Fill the muffin cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Bake:

Bake: Place the muffins in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool:

Cool: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

pumpkin muffins with maple glaze

Make the glaze:

In a small bowl, whisk together the powdered sugar, elderberry syrup, and maple syrup until smooth. Add milk 1 teaspoon at a time if needed to reach a drizzling consistency.

Glaze the muffins:

Once the muffins are cool, drizzle the elderberry maple glaze over the tops. Let the glaze set for a few minutes before serving.

Enjoy! These Pumpkin Muffins with Elderberry Maple Glaze are moist, spiced, and full of fall flavor. The elderberry glaze adds a fruity, antioxidant-rich finish, making these muffins a delicious and nutritious treat for breakfast, a snack, or dessert.

Can I substitute olive oil with another type of oil?

Yes, you can use any neutral oil, such as vegetable oil, canola oil, or melted coconut oil, in place of olive oil. Each will give a slightly different flavor.

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! To use fresh pumpkin, roast or steam it until soft, then puree it until smooth. Make sure to drain any excess moisture for the best texture.

How do I make the elderberry glaze thicker?

To thicken the glaze, add more powdered sugar, one tablespoon at a time, until you reach the desired consistency. If it becomes too thick, add a little more elderberry syrup or milk.

Can I make these muffins gluten-free?

Yes, you can use a gluten-free flour blend instead of all-purpose flour. Make sure it’s designed for baking, and follow the packaging instructions for best results.

How should I store the muffins and glaze?

Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If glazed, refrigerate them to keep the glaze fresh.

Can I freeze these muffins?

Yes! Let the muffins cool completely, then store them in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.

Can I make these muffins vegan?

You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use plant-based milk to make the muffins vegan.

Can I use a different sweetener instead of honey?

Yes, you can substitute honey with maple syrup or agave nectar. Adjust the quantity as needed, as some sweeteners may vary in sweetness.

What can I add to the muffin batter for extra flavor?

You can add 1/2 cup of nuts (like walnuts or pecans), chocolate chips, or dried fruits (such as cranberries or raisins) to the batter for added flavor and texture.

What if my muffins come out too dense?

If your muffins are dense, you may have overmixed the batter or not used fresh leavening agents. Mix just until combined and check that your baking powder is fresh.

Panier

Votre commande est qualifié pour la livraison gratuite Vous êtes ||montant|| loin de la livraison gratuite.
Plus de produits disponibles à l'achat

Votre panier est vide.