One Bowl Pumpkin Gingerbread Muffins with Maple Vanilla Glaze

• Vegetarian

• Produce

  • 1 tsp Ginger, ground
  • 1/2 Orange, zest of
  • 1/2 cup Pumpkin puree

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Maple syrup, pure
  • 1/3 cup Molasses

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Brown sugar, packed dark
  • 1/3 cup Cane sugar, organic
  • 1 1/2 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1 cup Confectioners' (powdered sugar
  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Sea salt, fine-grain
  • 2 tsp Vanilla, pure

• Oils & Vinegars

  • 1/2 cup Canola or vegetable oil

• Dairy

  • 1 tbsp Milk
  • 1/3 cup Whole milk

Found on forkknifeswoon.com

Ingredients

• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 tsp pure vanilla extract
• zest of half an orange (optional)
• 1-1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp fine grain sea salt
• 1/2 cup canola or vegetable oil
• 1/3 cup molasses
• 1/3 cup whole milk
• 1/3 cup organic cane sugar
• 1/3 cup (packed) dark brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2-1/4 cups all-purpose flour, spooned and leveled
• 1 cup confectioners (powdered) sugar, sifted
• 1-2 Tbsp milk
• 1 Tbsp pure maple syrup
• 1 tsp pure vanilla extract

Directions

• Preheat the oven to 400° F. Line a 12-cup muffin tin with paper liners or lightly grease with butter or non-stick cooking spray. Set aside.
• In a large mixing bowl, whisk together the pumpkin and egg until completely combined. Whisk in the vanilla, orange zest (if using), spices, and salt.
• Add the oil, molasses, and milk, stirring until completely combined after each addition. Add the sugars, and stir to combine.
• Add the baking powder and baking soda, and stir to combine. Fold in the flour until just mixed. Do not overbeat.
• Use a cookie scoop to divide the batter evenly between the muffin cups, filling each about 3/4 full.
• Bake for 10 minutes at 400° F. Turn the oven temperature down to 375° F., and bake for an additional 7-9 minutes, until the muffin tops are set, and a cake tester inserted into the center of each muffin comes out clean.
• Let cool in the muffin tin for 5 minutes, then transfer to a baking rack to cool completely. Serve warm or at room-temperature.
• In a small bowl, stir together the powdered sugar and milk until the glaze is smooth and creamy. Stir in the maple syrup and vanilla. Add more or less milk to create a thicker/thinner consistency, if preferred.
• If glazing: While the muffins are still warm, dip the tops of each in the glaze, then place on a baking rack to cool and set.
• If frosting: Wait for the muffins to fully cool, then use a knife or small offset spatula to spread on the frosting.