I've been wanting to make this recipe for Whole Grain Maple Pumpkin Muffins since I saw the photo a few weeks ago on The Yummy Life. Maple donuts were always one of my favorites and anything baked with pumpkin in it is objectively delicious. Thankfully, the original poster put numerous variations of the recipe including for muffins. Since my kitchen is the size of a thimble, I do not have space for crazy items like donut pans. I do, however, have an abundance of muffin tins.
So this morning in my attempt to avoid my daily trip to Starbucks or my corner cafe, where I will immediately spend 10 dollars on a mediocre cup of tea and baked good; I decided to try this recipe out. Plus, I needed something for my daily photo.
I used the recipe basically as it is printed, though I did cut the maple syrup in the muffin recipe by half. I also used a bit more than the original 1/4 cup of brown sugar. I generally try to cut down on the sugar in most recipes. These were still delicious without all of the sugar, and then if they are glazed, which I tried as well, they are deliciously sweet. But I suppose that is to be expected when you cover something with powdered sugar and maple syrup. Mmmmm.
So, while these are technically muffins and fairly healthy with the whole wheat flour, I feel like they become cupcakes when you add the maple glaze and walnuts to the top. Now, I have to try save some for others. Or maybe not.