I love pumpkin muffins, especially on a crisp fall morning with a warm cup of coffee. These muffins are soft, chewy, and full of pumpkin flavor, topped with a light maple glaze. Pure pumpkin perfection!
I first discovered my love for pumpkin muffins about eight years ago when I was pregnant with my twins. I read that pumpkin was a great food to eat during pregnancy and, of course, decided it had to be in the form of a muffin! Now, my twins are known to devour three in one sitting.
These muffins are quick to make and require no special equipment. In under an hour, you can have fresh muffins for breakfast. The light maple glaze adds an extra hint of fall and enhances the pumpkin flavor perfectly.
Pumpkin Pie Spice
This fall spice is easy to make and use with all of your favorite pumpkin treats. You can use any store-bought pumpkin spice mix or make your own!
recipe for pumpkin spice
- 2 tablespoons cinnamon
- 1-2 teaspoons of ground ginger (add the larger amount if you are a ginger fan)
- 1 teaspoon all spice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cardamom (optional)
Only two bowls needed for these pumpkin muffins
In my opinion, muffins should be quick and simple to make. That’s why I use vegetable oil instead of butter—the oil gives the muffins a soft crumb without the hassle of softening butter or creaming ingredients first thing in the morning.
This recipe comes together in no time and requires no special equipment. Start by mixing the dry ingredients in a medium bowl. Then, in a large bowl, combine the pumpkin, oil, eggs, vanilla, and sugars. Finally, fold the wet and dry ingredients together, stirring until well combined. Pour into muffin tins, bake, and voilà—pumpkin muffins!
Pumpkin and Maple
Maple and pumpkin are two of my favorite flavors, and they pair perfectly together. The light glaze adds just a touch of sweetness to the muffins without overpowering them. These muffins truly taste like fall.
How to store Pumpkin Muffins
Muffins are always best enjoyed the day they’re baked. However, these keep well and remain soft and moist for several days when stored in an airtight container. Over time, the glaze will absorb into the muffins, but they’ll still taste delicious.
Unglazed muffins can be frozen for up to three months. Just thaw and glaze them when you’re ready to enjoy.
Pumpkin Muffins with a Maple Glaze
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 1/3 cups canned pumpkin
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
Maple Glaze
- 3 tablespoons maple syrup
- 1/2 cup confectioner's sugar
- 1/2 tablespoon heavy cream or milk
Instructions
- Preheat the Oven: Preheat oven to 425℉ and line a muffin tin with liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
- Mix the Wet Ingredients: In a large bowl, combine canned pumpkin, oil, eggs, brown sugar, and granulated sugar. Mix well.
- Combine Wet and Dry Ingredients: Pour the flour mixture into the pumpkin mixture and stir until fully incorporated. Scraping the sides and bottom until there are no pockets of flour.
- Pour Batter into Muffin Pan: Fill each muffin cup 3/4 of the way full, evenly distributing the batter over 12 muffins.
- Bake: Place the muffins in the 425℉ preheated oven for 5 minutes, then reduce the temperature to 350℉ and bake for an additional 18-20 minutes for a total of about 23-25 minutes. The muffins are done when the tops spring back when gently pressed and a cake tester inserted into the center comes out clean.
- Cool: Remove the muffins from the tins and place them on a cooling rack once they are cool enough to handle (about 5 minutes). Let them cool for another 20 minutes before glazing- warm muffin are fine, avoid glazing hot ones.
- Glaze: Combine all the glaze ingredients in a bowl and whisk until smooth. Spread about 1 teaspoon of glaze over the top of each muffin.
Notes
- Unglazed muffins can be frozen for up to 3 months.
- Glazed muffins can be kept at room temperature for several days in an airtight container; the glaze may absorb slightly over time.
- You can use any neutral tasting oil for this recipe.
Other Fall Favorites
Check out some of my other fall recipes
