Cinnamon-Maple Doughnut Muffins

• FOR THE MUFFINS:
• 1-3/4 cup Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Kosher Salt
• 1-1/2 teaspoon Ground Cinnamon
• 1/3 cups Vegetable Oil
• 3/4 cups Granulated Sugar
• 1 whole Egg
• 1/2 teaspoons Vanilla Extract
• 3/4 cups Milk
• 10 whole Pecan Halves
• FOR THE GLAZE:
• 1 Tablespoon Milk
• 1 teaspoon Maple Extract
• 1/2 cups Powdered Sugar

1. Preheat oven to 350u0b0F. Liberally spray muffin pan with nonstick cooking spray. Combine flour, baking powder, salt and cinnamon in a medium-sized bowl and set aside.
2. Whisk together oil, sugar, egg, vanilla and milk. Add the dry ingredients. Stir until combined and be careful not to over mix.
3. Pour batter evenly into the prepared muffin pan. (If you have a doughnut pan, you can certainly use that rather than a muffin pan.) Place one pecan half on top of each unbaked muffin. Bake for 15-20 minutes until the tops are round and golden.
4. While the muffins are baking, prepare the glaze. Combine the milk and maple. Add powdered sugar, small amounts at a time, until the glaze reaches your desired consistency.
5. Allow the muffins to cool for 6-7 minutes after removing them from the oven. Remove from the pan and Dip the tops of each muffin while they are still warm. Alternatively, you can drizzle the glaze if you prefer.

muffins, flour, baking powder, kosher salt, ground cinnamon, vegetable oil, sugar, egg, vanilla, milk, halves, milk, maple, powdered sugar

Taken from tastykitchen.com/recipes/breads/cinnamon-maple-doughnut-muffins/ (may not work)