Go Back

Maple Glazed Pumpkin Muffins

These Maple Glazed Muffins combine pumpkin with warm spices and a simple maple glaze, perfect for quick breakfasts or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3.5 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 0.5 teaspoon salt
Wet Ingredients
  • 2 cups solid pack pumpkin
  • 1 cup oil
  • 2 cups sugar
  • 3 large eggs
For the Glaze
  • 0.33 stick butter
  • 2 cups powdered sugar
  • 1.5 teaspoons vanilla
  • 1 tablespoon maple syrup
  • 1 to 3 tablespoons water Add to reach desired consistency.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix the flour, baking soda, baking powder, cloves, cinnamon, nutmeg, and salt together.
  3. In another bowl, mix the solid pack pumpkin, oil, sugar, and eggs.
  4. Add the dry ingredient mixture to the pumpkin mixture and stir until just combined.
Baking
  1. Spoon the batter into a muffin tin lined with paper cups or greased cups.
  2. Bake the muffins in the preheated oven for 20 to 25 minutes or until a toothpick comes out clean.
  3. Let the muffins cool on a rack before glazing.
Making the Glaze
  1. In a saucepan over low heat, melt the butter.
  2. Add the powdered sugar and vanilla to the melted butter and mix well.
  3. Add 1 to 3 tablespoons of water until the glaze reaches the desired consistency.
  4. Stir in the maple syrup until the glaze is smooth.
  5. Drizzle the glaze over the baked muffins.

Notes

Serve warm or at room temperature; can be reheated in the oven or microwave. Store in an airtight container for up to 2 days or refrigerate for up to 5 days. Freeze unglazed muffins for best texture.