Pumpkin Spice Muffins with Maple Glaze

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Its Thanksgiving weekend here in Canada, so of course its pumpkin everything. In honor of this wonderful holiday I felt compelled to pumpkin spice up my life! I had originally set out this weekend just to make some pumpkin cookies (which I did and they were a hit, but it wasn’t my recipe sooooo….). I didn’t realize that pumpkin puree was only sold in one size of can and that this can was HUGE. After making the cookies, I still had about ¾ of the can left. Never one to waste, I decided to keep on baking and came up with these little gems….I still have ½ the can of pumpkin puree left over.


For the Muffins

2 cups all purpose flour

2/3 cups coconut sugar

1 tsp baking powder

½ tsp baking soda

2 tsp cinnamon

1 tsp ground ginger

½ tsp ground nutmeg

¼ tsp salt

1 cup unsweetened almond milk

¼ cup canola oil

½ cup (generous) pumpkin puree

1 ½ tsp apple cider vinegar


For the Icing

1 cup icing sugar

½ tsp vanilla

1 tbsp almond milk

¼ cup pure maple syrup



  1. Preheat oven to 375°
  2. Grease muffin pan and set aside
  3. In a large mixing bowl, add flour, coconut sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk or stir with a fork to mix ingredients.
  4. In a separate bowl, combine pumpkin puree, almond milk, canola oil, and apple cider vinegar. Whisk to combine.
  5. Add the pumpkin puree mixture to the dry ingredients and stir vigorously.
  6. Spoon evenly into the prepared muffin pan and bake for 18-20 mins.
  7. Once the muffins are cooled, in a small bowl, combine the icing sugar, vanilla, almond milk, and maple syrup. Stir until smooth and the desired consistency.
  8. Drizzle glaze over the muffins.
  9. Wait about 15 mins for the glaze to set before serving.

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