Serves 12
45 min
Maple Glazed Pumpkin Muffins
Recipe GLPR9289bc86add547
Tender, spiced pumpkin muffins with a smooth maple glaze. These autumn-inspired treats combine warm cinnamon and nutmeg with pure pumpkin puree, creating a moist crumb that's perfect for breakfast or brunch. Topped with a simple powdered sugar and maple glaze.
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Ingredients
3½ cups All-purpose flour
1 teaspoon Baking powder
2 teaspoons Baking soda
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
½ teaspoon Salt
3 Eggs
2 cups Pure pumpkin puree
1 cup Vegetable oil
2 cups Granulated sugar
1½ teaspoons Vanilla extract
2 cups Powdered sugar for glaze
1 tablespoon Maple syrup
2 tablespoons Water
Directions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with muffin liners.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat the eggs together. Add the pumpkin puree, vegetable oil, granulated sugar, and vanilla extract, stirring until well combined.
Gently fold the dry ingredients into the wet pumpkin mixture until just combined; do not overmix. The batter should be slightly lumpy.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
While the muffins bake, prepare the maple glaze. In a small bowl, whisk together the powdered sugar and vanilla extract.
Stir in the maple syrup, then add water 1 tablespoon at a time, stirring until the glaze reaches a thin, pourable consistency.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle the maple glaze over the cooled muffins and serve.
