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Light Whole-Grain Pumpkin Sage Muffin Loaf with Maple Drizzle Recipe

Name: Light Whole-Grain Pumpkin Sage Muffin Loaf with Maple Drizzle Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/2 cups whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 2 tablespoons fresh sage, finely chopped; 1 cup canned pumpkin puree (not pumpkin pie filling); 1/3 cup pure maple syrup; 2 large eggs; 1/4 cup unsweetened applesauce; 1 teaspoon vanilla extract; 2 tablespoons milk (dairy or plant-based); 1/4 cup powdered sugar; 1 tablespoon pure maple syrup; 1 teaspoon milk (dairy or plant-based)

By Beginnerbakes Editorial TeamPublished Apr 29, 2026 | Updated Sep 30, 2026

American 65 mins Beginner-friendlyEasyStep By StepWhole Grain

Discover this easy whole-grain pumpkin sage muffin loaf with a gentle maple drizzle. Made with simple ingredients, this quick bread recipe is perfect for beginner bakers wanting a comforting fall bake or snack.

Light Whole-Grain Pumpkin Sage Muffin Loaf with Maple Drizzle Recipe

Prep 15 min

Cook 50 min

Total 65 min

Servings 8

Difficulty easy

Cuisine American

Ingredients

Servings 8

1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons fresh sage, finely chopped
1 cup canned pumpkin puree (not pumpkin pie filling)
1/3 cup pure maple syrup
2 large eggs
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 tablespoons milk (dairy or plant-based)
1/4 cup powdered sugar
1 tablespoon pure maple syrup
1 teaspoon milk (dairy or plant-based)

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9-by-5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and chopped fresh sage until well combined.
In a separate medium bowl, whisk together the pumpkin puree, maple syrup, eggs, applesauce, vanilla extract, and milk until smooth.
Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, gently fold them together just until combined. Do not overmix; a few small lumps are okay.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake on the center rack of the oven for 45 to 50 minutes. Check doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the loaf is done.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before glazing.
To make the maple drizzle, whisk together the powdered sugar, maple syrup, and milk in a small bowl until smooth. Adjust the thickness by adding more powdered sugar to thicken or more milk to thin, as needed.
Once the loaf is completely cool, drizzle the maple glaze evenly over the top.
Slice and serve! Store any leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.