Buckwheat Pumpkin Muffins with Molasses-Cinnamon Glaze | The Whole Grains Council

Ingredients

• 2 large eggs, at room temperature
• 1 cup pure pumpkin (not pumpkin pie filling)
• ½ cup canola oil
• ¼ cup molasses (not blackstrap)
• 1 tsp. pure vanilla extract
• 1 ¾ cups Carol’s Sorghum Blend (see below)
• ½ cup cream of buckwheat cereal
• ¾ cup sugar
• 2 tsp. pumpkin pie spice
• 1 ½ tsp. xanthan gum
• ¾ tsp. baking soda
• 1 tsp. salt
• ½ tsp. ground allspice
• ¼ cup chopped raw pumpkin seeds
• ¼ cup finely chopped crystallized ginger
• 1 ½ cups powdered sugar
• 1 ½ tsp. water
• 1 Tbsp molasses (not blackstrap)