Summary
Prep: 10mins
Cooking: 20mins
Ages: Toddlers to Teens
Difficulty: Easy peasy
Ingredients
Pumpkin muffins:
- 2 eggs
- 2½ cups (220g) oat flour
- 50 grams plain yoghurt
- 1/2 cup (120mls) maple syrup
- 3½ tablespooons (50g) butter melted
- 2 teaspoons baking powder
- 1 cup (225g) pumpkin puree – we used canned but you can make homemade pumpkin puree
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 3/4 cup (120g) milk chocolate chips
Chocolate maple glaze:
- 1/2 cup chocolate chips (80g)
- 2 tablespoons butter (30g)
- 1/4 cup maple syrup (90mls)
- 9 teaspoons icing sugar (70g)
- 2-3 tablespoons milk
Method
Pumpkin muffins:
- Preheat the oven to 180°C (350°F) fan setting.
- Mix your wet ingredients: 2 eggs, maple syrup, plain yoghurt, melted butter, pumpkin puree and vanilla. Whisk until evenly mixed.
- Add in your flour, cinnamon and baking powder. Stir until just combined.
- Add in your chocolate chips and stir gently until evenly spread.
- Take a muffin tray and spray the inserts with an oil spray (you can use baking paper or cupcake holders instead if you prefer).
- Spoon the mixture into each insert until level with the top.
- Place in the oven and bake for 20 minutes or until golden.
- Take your freshly baked muffins out and let them cool for 10 minutes.
Chocolate maple glaze:
- Add the butter to a saucepan and melt. Add in the icing sugar and stir constantly.
- Add in the maple syrup and stir until mixed well.
- Turn onto a very low heat or remove from the heat entirely, and stir in the chocolate chips.
- Add milk as needed in order to reach the right consistency. You want it to be liquid but not too watery.
- Let your glaze cool slightly then pour it into a plastic food bag and snip the corner.
- Squeeze the bag to drizzle the glaze onto your cooled muffins. You can make any patterns you want, zigzags, swirls, or criss-crosses.
Our step-by-step guide:
Preheat oven to 180°C (350°F) fan setting.
Mix your wet ingredients: 2 eggs, maple syrup, plain yoghurt, melted butter, pumpkin puree and vanilla. Whisk until evenly mixed.
Add in your flour, cinnamon and baking powder. Stir until just combined.
Add in your chocolate chips and stir gently until evenly spread.
Take a muffin tray and spray the inserts with an oil spray (you can use baking paper or cupcake holders instead if you prefer).
Spoon the mixture into each insert until level with the top.
Place in the oven and bake for 20 minutes or until golden.
Take your freshly baked muffins out and let them cool for 10 minutes.
Add the butter to a saucepan and melt. Add in the icing sugar and stir constantly.
Add in the maple syrup and stir until mixed well.
Turn onto a very low heat or remove from the heat entirely, and stir in the chocolate chips.
Add milk as needed in order to reach the right consistency. You want it to be liquid but not too watery.
Let your glaze cool slightly then pour it into a plastic food bag and snip the corner.
Squeeze the bag to drizzle the glaze onto your cooled muffins. You can make any patterns you want, zigzags, swirls, or criss-crosses.
Enjoy these mouthwatering pumpkin muffins!
