Muffins:

• 3 large eggs
• 1 (15-ounce) can pumpkin puree/canned pumpkin
• 1/2 cup neutral flavored oil, like canola, vegetable, avocado
• 1/2 cup unsweetened applesauce
• 1 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Glaze:

• 1 cup powdered sugar
• 2-4 tablespoons heavy cream
• 1/2 teaspoon maple extract

Preheat the oven to 375 F. Line two standard muffin tins with paper liners and set aside (24 muffins total). In a large bowl, whisk together the eggs, pumpkin, oil, applesauce and sugar.

In a separate bowl, stir together the flour, pumpkin pie spice, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until just combined (don’t overmix or the muffins may be dense/heavy). Divide the batter evenly among the prepared muffin tins, filling the cups about 2/3 of the way full (or slightly more). You can use a cookie scoop to portion the batter into the muffin tin. Bake for 15-20 minutes until the top of the muffins spring back to the touch and/or a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs attached. Remove the muffins from the muffin tin to a cooling rack to cool completely. For the glaze, whisk together the glaze ingredients, starting with the lesser amount of cream and adding more as needed to make a pourable, but still thick, glaze. Drizzle the glaze over the cooled muffins with a spoon or fork and serve.