Butterscotch Pumpkin Muffins with Maple Glaze
Introduction
As leaves crisp underfoot and the air turns brisk, autumn beckons us into the kitchen to embrace its flavors. Among these, Butterscotch Pumpkin Muffins with Maple Glaze emerge as a seasonal favorite. These muffins, with their inviting aroma and heartwarming taste, encapsulate the essence of fall. Imagine cozying up with these delights, accompanied by a warm drink and the comforting embrace of a sweater. Love baking? Subscribe to receive this recipe directly in your inbox!
Why You’ll Love This Recipe
This recipe checks all the boxes. Flavor-packed with the rich, earthy tones of pumpkin and the sweet undertones of butterscotch, these muffins are simply irresistible. They are not only easy to prepare with minimal equipment but also a hit among family members of all ages. Plus, the maple glaze provides a delightful finishing touch.
Ingredients
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon pumpkin pie spice
– 1 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1/2 cup light brown sugar, packed
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup butterscotch chips
For the Maple Glaze:
– 1/2 cup powdered sugar
– 2 tablespoons pure maple syrup
– 1-2 teaspoons milk (as needed for desired consistency)
Necessary Tools
– Muffin tin
– Paper liners
– Mixing bowls
– Whisk
– Spatula
– Measuring cups and spoons
– Toothpick
Ingredient Swaps and Additions
Feel free to customize! Replace butterscotch chips with dark chocolate for a richer taste. Add chopped nuts like pecans for extra crunch. And if maple syrup isn’t handy, honey works as a glaze substitute.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. In a large bowl, combine pumpkin puree, both sugars, and vegetable oil until smooth. Beat in the eggs and vanilla extract.
4. Gradually add the dry ingredients, mixing until just combined, then fold in the butterscotch chips.
5. Divide batter into muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean.
7. While cooling, whisk together glaze ingredients in a small bowl.
8. Drizzle cooled muffins with glaze before serving.
Serving Suggestions
Pair these muffins with a hot cup of chai or cocoa for the ultimate cozy experience. They also complement a fall breakfast spread with apples and cinnamon-spiced yogurt.
Pro Tips for Success
For tender muffins, avoid over-mixing the batter. Use room-temperature ingredients for better texture. When glazing, ensure muffins are completely cooled to prevent the glaze from melting.
Storing and Reheating
Store muffins in an airtight container at room temperature for up to three days. For longer storage, refrigerate and warm gently in a microwave before eating.
FAQ Section
Q: Can I use fresh pumpkin instead of canned?
A: Absolutely! Just puree cooked fresh pumpkin for a similar texture.
Q: Can I make the glaze thicker?
A: Yes, simply reduce the amount of milk or add more powdered sugar.
Conclusion
Butterscotch Pumpkin Muffins with Maple Glaze bring a piece of fall into your kitchen. Simple and rewarding, this recipe invites you to celebrate the season’s flavors. Don’t forget to leave a review, share your photos, or tag your creations on social media!
Nutritional Information
Approximately 250 calories per muffin, depending on variations made. Enjoy guilt-free by sharing the warmth with loved ones!
