Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 tsp (5g) pumpkin pie spice
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (170ml) pure maple syrup
  • 1/3 cup (80ml) melted coconut oil or melted butter
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (60ml) milk or almond milk
  • 1/2 cup (60g) powdered sugar
  • 1 tbsp (15ml) pure maple syrup
  • 1 tsp (5ml) milk or water

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease with non-stick spray.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice until uniform.
  3. In a large bowl, whisk the pumpkin puree, maple syrup, and melted oil or butter until smooth and glossy. Add eggs one at a time, whisking vigorously, then stir in vanilla and milk.
  4. Pour the dry ingredients into the wet base. Gently fold with a silicone spatula just until no streaks of flour remain, taking care not to overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Bake for 18–22 minutes until a toothpick inserted into the center comes out clean.
  6. Cool muffins in the tin for 5 minutes before transferring to a wire rack. Once completely cool, whisk together powdered sugar, maple syrup, and milk/water, then drizzle over the tops.