These Pumpkin Muffins with Maple Glaze are a delicious fall breakfast treat (or afternoon snack) that you can whip up in no time!
I always recommend having a few recipes that you can turn to in a pinch. The recipe for these Pumpkin Muffins with Maple Glaze is one I keep handy for an impromptu breakfast treat, afternoon snack, or evening dessert.
A couple weeks ago I shared my colorful fall table with you. As promised, I’m back with my recipe for the Pumpkin Muffins included in that tablescape.
Muffins are one of my favorite things to bake. Sure, cakes and cupcakes are pure magic, but a muffin is a treat you can enjoy any time of the day. In fact, when I ran the B&B, I would often freeze leftover muffins from breakfast so I could enjoy one whenever the mood struck. A few seconds in the microwave was all that was needed.
How to make Pumpkin Muffins with Maple Glaze:
These pumpkin muffins aren’t fancy, but they’re full of fall flavor thanks to seasonal spices. And the maple glaze is the perfect finishing touch.
To add to their allure. I baked them in this adorable pumpkin muffin pan. I found mine at HomeGoods, but you can pick one up here. Or you could use a standard muffin pan. The muffins will taste the same.
Also, I added chopped pecans to my muffins. If pecans aren’t your jam, I recommend walnuts. You could even make these muffins extra decadent by adding milk chocolate or white chocolate chips. I’ll leave that up to you.
Whatever you decide, I’m certain you’ll enjoy them as much as I do.
Pumpkin Muffins with Maple Glaze:
Makes 12 muffins
Here’s what you need:
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon kosher salt
1/3 cup brown sugar
1 (15 ounces) can pumpkin puree
1/4 cup unsalted butter, melted
1/2 cup sour cream
1/3 cup chopped pecans, optional
1 cup powdered sugar
2 tablespoons unsalted butter, melted
2 tablespoons pure maple syrup
1/4 teaspoon vanilla extract
1/8 teaspoon kosher salt
2-4 tablespoons milk
Begin by preheating your oven to 375 degrees F. Use a baking spray to grease your muffin tin. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, ginger, and salt. Set aside. In a medium bowl, whisk together the eggs and brown sugar until smooth. Stir in the pumpkin, melted butter, and sour cream until blended. Add the pumpkin mixture to the flour mixture and stir until almost blended; then stir in the pecans until just combined.
Spoon the batter into the prepared pan. (Divide the batter evenly so the muffins will be the same size.) Bake for 20-25 minutes or until a toothpick inserted near the center of a muffin comes out clean. Cool for about 5 minutes in the pan. Remove from the pan, invert so the top of each muffin is up, and allow to finish cooling on a wire rack.
To prepare the glaze, whisk together the powdered sugar, butter, maple syrup, vanilla extract, salt, and one tablespoon of milk at a time. Add the milk until you achieve a consistency that will uniformly coat your muffins. Brush on the glaze with a silicone brush.
How’s that for a fun and easy recipe? What I especially love is that no mixer is required.
If you’re in need of another muffin recipe, check out my Really Good Blueberry Muffins here.