Pumpkin Applesauce Muffins with Maple Cream Glaze

For 24 muffins, Pumpkin Applesauce Muffins with Maple Cream Glaze keeps the list centered on eggs, neutral flavored oil and pumpkin pie spice. Set aside about 37 minutes.

• Yield 24 muffins
• Ready in 37 minutes
• Prep 20 minutes
• Cook 17 minutes

Ingredients

Muffins

• 3 large eggs
• 1 (15-ounce) can ( 425 g ) pumpkin puree/canned pumpkin
• ½ cup neutral flavored oil , like canola, vegetable, avocado
• ½ cup ( 113 g ) no-sugar added applesauce
• 1 cup ( 212 g ) granulated sugar
• 2 ½ cups ( 355 g ) all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Glaze

• 1 cup ( 114 g ) powdered sugar
• 2-4 tablespoons heavy cream
• ½ teaspoon maple extract

Instructions

1. Preheat the oven to 375 degrees. Line two standard muffin tins with paper liners and set aside (24 muffins total).
2. In a large bowl, whisk together the eggs, pumpkin, oil, applesauce and sugar.
3. In a separate bowl, stir together the flour, pumpkin pie spice, baking soda, baking powder and salt.
4. Add the dry ingredients to the wet ingredients and mix until just combined (don't overmix or the muffins may be dense and kind of heavy).
5. Divide the batter evenly among the prepared muffin tins, filling the cups about 2/3 of the way full (or slightly more than that).
6. Bake for 15-20 minutes until the top of the muffins spring back to the touch and/or a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs attached.
7. Remove from the muffin tin to a cooling rack to cool completely.
8. For the glaze, whisk together the glaze ingredients, starting with the lesser amount of cream and adding more as needed to make a pourable, but still thick, glaze.
9. Drizzle the glaze over the cooled muffins with a spoon or fork and serve.

Cool the bake on a rack until the crumb sets, then slice.