Pumpkin Muffins W/ Cinnamon Glaze

These are moist, spicy, filling muffins. They're full of good for you ingredients too! Great for breakfast or a lunch box treat. Makes 24 regular sized muffins or 48 mini muffins.

• Ready In: 45 mins
• Serves: 24
• Yields: 24 muffins

Ingredients

• Muffins

• 1  cup whole wheat flour
• 1  cup old fashioned oats
• 1⁄4 cup  oat bran
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 2  teaspoons cinnamon
• 1  teaspoon ginger
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon allspice
• 1  cup applesauce
• 1  cup canned pumpkin
• 1⁄2 cup canola oil (or melted butter, yum!)
• 2  eggs
• 1  teaspoon vanilla extract
• 1  cup date sugar (sucanat or brown sugar can be used in place of the date sugar but will make the muffins slightly swe)
• 1⁄2 cup  chopped pecans (or nut of choice) (optional)

• Glaze

• 2  tablespoons butter
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon vanilla
• 2  cups confectioners' sugar
• 2  tablespoons milk

Directions

1. Preheat oven to 350°F.
2. Line muffin tins with papers. I usually give a light mist of nonstick spray inside the papers.
3. Combine all dry ingredients (1st 10) in a small mixing bowl. Set aside.
4. Combine all wet ingredients and sugar in a large mixing bowl until well combined.
5. Mix nuts into wet ingredients.
6. Pour dry ingredients onto wet ingredients and gently fold together until just moistened. Be careful not to over mix.
7. Spoon batter into prepared muffin cups.
8. Bake for 25 minutes (regular size muffins).
9. Bake for 15 minutes (mini muffins).
10. While muffins are baking prepare glaze:
11. Melt butter.
12. Whisk in cinnamon, vanilla and confectioners sugar.
13. Whisk in milk.
14. Set aside.
15. Remove muffins from oven and spoon on glaze.
16. As the glaze melts, spread over tops of muffins.
17. Let cool.
18. Enjoy!