3 C flour
1 1/2 TBSP Pumpkin Pie Spice
2 tsp baking soda
1 1/2 tsp salt
3 C sugar
15 oz of Pure Pumpkin
1/2 C coconut oil
1/2 C water
-Preheat oven to 350 degrees. Line cupcake tins with paper liners.
-Whisk together the flour, pumpkin pie spice, baking soda, and salt.
-Mix sugar, pumpkin, eggs, oil and water in a large mixing bowl. Mix just until just blended.
-Add the dry ingredients into the wet ingredients stirring until just moistened.
-Scoop batter into paper lined cupcake tins until they are filled 3/4′ s of the way to the top.
-Bake at 350 degrees for 25-30 minutes or until an inserted toothpick comes out clean.
-Allow to cool in cupcake tin for 10 minutes.
-Remove from cupcake pan and place on a wire rack until completely cooled.
-In a saucepan add the maple syrup, butter, and milk to a boil over medium heat. Stir constantly.
-Continue stirring and bring to a boil for about 2 minutes.
-Remove from heat and whisk in vanilla.
-Whisk in powdered sugar until smooth about 3-5 minutes.
-Use when still warm.
1½ TBSP packed brown sugar
1½ tsp water
⅛ tsp vanilla
⅛ tsp sea salt
1 C small chopped pecans pieces
– Combine brown sugar, water, vanilla, and kosher salt in a small sauce pan stirring constantly. Set this sauce pan next to this burner
– Toast pecan pieces in a large saucepan over medium heat for 2-3 minutes, stirring occasionally.
-Pour the glaze into the pan on top of the pecans, stirring the nuts as you pour. Stir constantly until the pecans are thoroughly coated in the sugar mixture (glaze). So the pecans won’t burn remove them quickly off the heat. Immediately remove from heat so they don’t burn.
-Line a cookie sheet with parchment paper. Pour the coated pecans on to the lined cookie sheet to cool.
–The pecans will be slightly sticky at first, but the coating hardens further within a few hours.
– The pecans can be stored in an airtight container.
Glazing and topping pumpkin muffins:
*After you have dipped the top of the muffin into the maple glaze immediately dip it into the candied pecan bowl.