Healthier Pumpkin Muffins filled with Poppy Seeds for texture and Cranberries for natural sweetness. The Maple Glaze sets them over the top!
This is my first actual fall post now that autumn has officially arrived and things are definitely beginning to look like it. The leaves are changing color and I cannot wait to see fall in all its bounty. Though this season tends to be rather short in MN, it sure makes up for it in radiance and breathtaking beauty. Definitely one of the reasons why living here is so worth it.
Also, I feel much more comfortable talking and thinking about all things cozy and warm when we’re in the season. It just feels right.
And so do these muffins. Sharing a muffin recipe was a must for me this season. I knew I wanted to add some of my favorite fall flavors and these muffins are it, you guys.
They’re healthified, extremely scrumptious & satisfying and an absolute must-make.
I am not sure why, but I’ve had maple syrup on my mind these last couple of weeks. The hearty, rich and deep maple flavor really shines when used in or on top of baked goods ;). The beautiful amber hue fits in so perfectly with the start of fall, which may also have been a contributing factor. When I added a couple of tablespoons to the glaze, I almost wanted to eat it with a spoon. Soo yummey!
Let’s talk about what’s hiding underneath that sweet glaze though. Besides whipping up a batch of healthier pumpkin muffins, I also added dried cranberries and poppy seeds. Since I was planning on cutting down on sugar, I wanted to make sure to incorporate some natural sweetness that also gave these muffins some texture – cranberries were the first thing that popped into my head and I am so glad I went with them. Every time you take a bite that holds a cranberry or two, it’s like receiving a tiny surprise. As long as you love cranberries as much as I do. If not, you can basically swap them with another dried fruit or leave them out completely. As always, you should make them your own.
Which brings me to the use of poppy seeds. Completely optional, but so great in these muffins! It’s the little something that adds that unique touch everyone will ask you about: “What exactly is in these muffins??”.
Look at that cranberry peeking through. I was so excited about my next bite ;).
Alright, friends. Hope you’re having a happy and healthy week so far!
- 1 cup whole wheat flour
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 cups pumpkin puree
- 1/2 cup canola or vegetable oil
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 tablespoon poppy seeds
- 1/2 cup dried cranberries
- 1 cup confectioners' sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
- Preheat oven to 350 degrees F. Lightly spray a muffin tin with nonstick spray or line with muffin liners.
- 1. In a bowl, whisk together whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- 2. In another bowl, mix together pumpkin puree, oil, honey, and vanilla. Mix in sugars until combined. Add wet ingredients into the dry ingredients and stir until incorporated. Fold in poppy seeds and cranberries.
- 3. Fill muffin cups evenly with batter, about 3/4 full. Place in the oven and bake for 20-22 minutes or until a toothpick inserted in the middle comes out clean. Let cool until muffins are safe to handle and then transfer to a wire rack to cool completely.
- 4. Meanwhile, prepare the maple glaze by mixing together all the ingredients. Using a fork, drizzle desired amount of glaze evenly over each muffin. Let stand for 5 minutes or until glaze is set. Enjoy!
- Muffins will keep up to 3 days stored in an airtight container or up to 1 month in the freezer.