These glazed pumpkin muffins are soft, sweet, and packed with cozy spices. They make a perfect snack or breakfast treat for fall or any time you need a little warmth!
The glaze on top adds a sweet touch that is hard to resist. Plus, the smell of baking pumpkin fills your kitchen—it’s like a hug in the air! I love enjoying them warm with a cup of coffee.
Key Ingredients & Substitutions
All-purpose flour: This is the base for the muffins. If you want a healthier option, you can use whole wheat flour or a gluten-free blend. Just note that the texture may be a bit different.
Canned pumpkin puree: Not all pumpkin is the same! Make sure you use plain canned pumpkin and not pumpkin pie filling. If you have fresh pumpkin, you can roast and puree it, but canned is quicker and still delicious.
Vegetable oil: I prefer vegetable oil for its neutral flavor. Alternatively, you can use melted coconut oil or even applesauce for a lighter version; this will change the flavor slightly but keeps it moist.
Spices: The warm spices are key for that cozy flavor. You can swap in pumpkin pie spice if you have it on hand. It often combines cinnamon, nutmeg, and ginger perfectly.
How Do I Get the Perfect Muffin Texture?
Getting the right muffins can be tricky, but here are some tips to help you succeed! The key is to mix just enough for a good rise without overworking the batter.
- Preheat your oven so the muffins start baking right away.
- When mixing dry and wet ingredients, combine them until just moistened. Overmixing can lead to dense muffins.
- Fill each muffin cup about 3/4 full to give them room to rise without overflowing.
- Check for doneness with a toothpick—it should come out clean. If it comes out with wet batter, give them a few more minutes.
These simple steps helped me achieve that light and fluffy texture every time I bake muffins! Happy baking!
How to Make Glazed Pumpkin Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and around 18-22 minutes to bake. Once they’re done, allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely before glazing. Total time including cooling: approximately 45 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This will ensure the muffins bake evenly. Prepare a muffin pan by lining it with paper liners or greasing it with non-stick spray.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined. Setting this mixture aside allows the baking powder and baking soda to work their magic later!
3. Combine the Wet Ingredients:
In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until smooth. Then, add the eggs one by one, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until everything is combined and smooth.
4. Combine Wet and Dry Ingredients:
Now it’s time to blend the dry ingredients with the wet ones. Gradually pour the dry mixture into the wet ingredients, mixing gently. Remember, don’t overmix—just stir until you can’t see any dry flour!
5. Fill the Muffin Cups:
Using a scoop or a spoon, evenly divide the batter among the muffin cups, filling each about 3/4 full. This will give them room to rise without spilling over.
6. Bake the Muffins:
Pop the muffin pan into the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, they’re ready!
7. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This step is important to prevent soggy bottoms.
8. Prepare the Glaze:
While the muffins cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the thickness of the glaze with more milk if needed—aim for a drizzle-able consistency.
9. Glaze the Muffins:
Once the muffins are completely cool, drizzle the glaze over the tops. Let the glaze set for about 15 minutes before serving. This will give a beautiful finish!
10. Enjoy!
Now you’re ready to dig into your soft, warmly spiced pumpkin muffins with that sweet glaze topping. Perfect for breakfast or a cozy snack!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, absolutely! If you have fresh pumpkin, you can roast it, scoop out the flesh, and puree it to use. Just be sure to measure out 1 cup for the recipe. Fresh pumpkin may impart a slightly different flavor and moisture content, which can make your muffins unique!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the refrigerator for up to a week, or freeze them for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Make These Muffins Vegan?
Yes, you can make a vegan version! Substitute the two eggs with 1/2 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for a few minutes). Use a plant-based oil and make sure your milk in the glaze is dairy-free too!
What Should I Do if My Batter is Too Thick?
If your batter seems too thick, you can add a tablespoon of milk or water at a time until it reaches the desired consistency. Just be careful not to add too much at once; you want a thick but pourable batter!
