4
3 ratings

Pumpkin Muffins With Maple Icing

A seasonal, quick, and delicious breakfast choice

As summer turns to fall, a quick and easy breakfast is an absolute must. These pumpkin muffins can be whipped up in a jiffy and eaten throughout the week.

This recipe is courtesy of Krusteaz.

Ingredients

  • 1 package pumpkin muffin mix, preferably Krusteaz Pumpkin Spice Muffin Mix
  • 2/3 Cups water
  • 1/4 Cup oil
  • 2 eggs
  • 2 Teaspoons pumpkin pie spice
  • 3 Tablespoons maple syrup
  • 1/4 Cup milk
  • 1 Cup powdered sugar

Directions

Heat oven to 350 degrees F. Line muffin pan with 12 paper liners. Set aside.

In a large bowl, stir together muffin mix, water, oil, egg, and pumpkin pie spice with a rubber spatula until blended. Do not over-mix. Fill muffin cups 2/3 full.

Bake 14–16 minutes, or until a toothpick inserted in center comes out clean or with moist, not wet, crumbs.

Cool for about 15 minutes.

In a medium bowl, whisk together the maple syrup, milk, and powdered sugar until a soft icing forms. Dip the tops of the muffins into the icing and allow the excess icing to drip off. Return the muffins to a wire rack to set the icing.

Store muffins airtight at room temperature.

Nutritional Facts
Servings12
Calories Per Serving193
Total Fat6g10%
Sugar23gN/A
Saturated1g5%
Cholesterol27mg9%
Protein2g4%
Carbs32g11%
Vitamin A14µg2%
Vitamin C0.7mg1.2%
Vitamin D0.2µg0.1%
Vitamin E0.9mg4.4%
Vitamin K3µg4%
Calcium23mg2%
Fiber0.5g1.8%
Folate (food)4µgN/A
Folate equivalent (total)4µg1%
Iron0.7mg3.7%
Magnesium7mg2%
Monounsaturated3gN/A
Niacin (B3)0.6mg2.9%
Phosphorus84mg12%
Polyunsaturated2gN/A
Potassium44mg1%
Riboflavin (B2)0.2mg10.4%
Sodium156mg6%
Sugars, added13gN/A
Zinc0.3mg1.9%