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Jumbo Pumpkin Maple Muffins

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Fall is here! Start your mornings with a warm delicious pumpkin muffin, topped with cream cheese frosting and granola.

Ingredients

  • FOR THE MUFFINS:
  • 1 cup Whole Wheat Flour
  • 2 cups All-purpose Flour
  • ½ cups Your Favorite Granola
  • 1 teaspoon Kosher Salt
  • 1 Tablespoon Baking Powder
  • 1 cup Pumpkin Puree
  • 1 cup Whole Milk
  • 1 cup Pure Maple Syrup
  • 2 whole Eggs, Well Beaten
  • 1 teaspoon Cinnamon
  • ¼ cups Granola, For Topping
  • FOR THE FROSTING:
  • 2 ounces, weight Room Temperature Cream Cheese
  • 2 Tablespoons Powdered Sugar
  • 2 Tablespoons Pure Maple Syrup

Preparation

Preheat the oven to 375 F. Lightly spray a 6-count jumbo muffin tin with cooking spray and line with jumbo paper liners. Set aside.

In a large bowl mix the flours, granola, salt and baking powder. In another large bowl whisk the pumpkin puree, milk, maple syrup, eggs and cinnamon until well combined. Mix the wet ingredients into dry until there are no large streaks of flour remaining. The batter will be lumpy.

Use an ice cream scoop to fill the muffin tins about ⅔ full. Bake for 23-25 minutes, or until a toothpick inserted into the middle of one comes out clean. Set the muffin tin on a cooling rack while you make the frosting.

For the frosting: In a medium sized bowl beat the cream cheese, powdered sugar and maple syrup until smooth and creamy, about one minute.

Remove the muffins from the tin. Spoon maple frosting on top of the muffins and sprinkle with the reserved granola. Eat warm, slathered in butter and add a little extra drizzle of maple syrup for a delicious fall breakfast.

One Comment

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Christi Colletti on 11.6.2013

Going to try these and will let you know what my family of 6 thinks of them!

One Review

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Harvest on 9.18.2013

So delicious and perfect for fall!

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