#sweetmaplegoodness

These little pumpkin muffins with a sweet maple pecan glaze are great for breakfast. They taste great with pumpkin spice, and the glaze is sweet with a hint of maple, and the pecans give them a nice crunch.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1/2 cup chopped pecans. For the glaze:. 1/2 cup powdered sugar. 2 tbsp maple syrup. 2 tbsp chopped pecans.

Instructions: Preheat your oven to 350F 175C and grease a mini muffin tin or line it with mini muffin liners. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined. In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices cinnamon, nutmeg, cloves, ginger. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix. Fold in the chopped pecans into the muffin batter. Using a mini ice cream scoop or a spoon, fill each muffin cup with the batter until almost full. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. While the muffins are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and maple syrup until smooth. Once the muffins are done baking, allow them to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely. Drizzle the maple pecan glaze over the cooled muffins and sprinkle with chopped pecans for an extra touch of flavor. Serve and enjoy your delicious mini pumpkin muffins with maple pecan glaze!

Prep Time: 15 minutes

Cook Time: 15 minutes

These little pumpkin muffins with a sweet maple pecan glaze are great for breakfast. They taste great with pumpkin spice, and the glaze is sweet with a hint of maple, and the pecans give them a nice crunch.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1/2 cup chopped pecans. For the glaze:. 1/2 cup powdered sugar. 2 tbsp maple syrup. 2 tbsp chopped pecans.

Instructions: Preheat your oven to 350F 175C and grease a mini muffin tin or line it with mini muffin liners. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined. In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices cinnamon, nutmeg, cloves, ginger. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix. Fold in the chopped pecans into the muffin batter. Using a mini ice cream scoop or a spoon, fill each muffin cup with the batter until almost full. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. While the muffins are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and maple syrup until smooth. Once the muffins are done baking, allow them to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely. Drizzle the maple pecan glaze over the cooled muffins and sprinkle with chopped pecans for an extra touch of flavor. Serve and enjoy your delicious mini pumpkin muffins with maple pecan glaze!

Prep Time: 15 minutes

Cook Time: 15 minutes

These little pumpkin muffins with a sweet maple pecan glaze are great for breakfast. They taste great with pumpkin spice, and the glaze is sweet with a hint of maple, and the pecans give them a nice crunch.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1/2 cup chopped pecans. For the glaze:. 1/2 cup powdered sugar. 2 tbsp maple syrup. 2 tbsp chopped pecans.

Instructions: Preheat your oven to 350F 175C and grease a mini muffin tin or line it with mini muffin liners. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined. In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices cinnamon, nutmeg, cloves, ginger. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix. Fold in the chopped pecans into the muffin batter. Using a mini ice cream scoop or a spoon, fill each muffin cup with the batter until almost full. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. While the muffins are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and maple syrup until smooth. Once the muffins are done baking, allow them to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely. Drizzle the maple pecan glaze over the cooled muffins and sprinkle with chopped pecans for an extra touch of flavor. Serve and enjoy your delicious mini pumpkin muffins with maple pecan glaze!

Prep Time: 15 minutes

Cook Time: 15 minutes

With a rich maple glaze, these cookies are sweet and taste like maple. You can make these cookies vegan by making the glaze with non-dairy milk instead of milk.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. For Glaze:. 1/2 cup powdered sugar. 2 tablespoons maple syrup. 1-2 tablespoons non-dairy milk such as almond or coconut milk.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, coconut flour, tapioca flour, baking soda, and salt. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until well combined. Roll the dough into small balls and place them on the prepared baking sheet. Flatten each ball slightly with your palm or the back of a spoon. Bake for 10-12 minutes, or until the edges are golden brown. While the cookies are cooling, prepare the glaze. In a small bowl, whisk together powdered sugar and maple syrup. Add non-dairy milk, 1 tablespoon at a time, until desired consistency is reached. Once the cookies are completely cooled, drizzle the glaze over the top. Allow the glaze to set before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes