Pumpkin Muffins with Maple Glaze

Recipes

These Pumpkin Muffins with Maple Glaze are a delicious fall breakfast treat (or afternoon snack) that you can whip up in no time!

These Pumpkin Muffins with Maple Glaze make the perfect fall breakfast, brunch, or dessert treat. | Inspired by Charm

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.

If you like pumpkin muffins you should also check out my Glazed Pumpkin Donut Muffins and these Double Chocolate Chip Pumpkin Muffins.

Pumpkin Muffins with Maple Glaze:

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.

Colorful Fall Entertaining Ideas and Table Setting Inspiration
These Pumpkin Muffins with Maple Glaze make the perfect fall breakfast, brunch, or dessert treat. | Inspired by Charm

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.

These Pumpkin Muffins with Maple Glaze make the perfect fall breakfast, brunch, or dessert treat. | Inspired by Charm
These Pumpkin Muffins with Maple Glaze make the perfect fall breakfast, brunch, or dessert treat. | Inspired by Charm
These Pumpkin Muffins with Maple Glaze make the perfect fall breakfast, brunch, or dessert treat. | Inspired by Charm

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.

These Pumpkin Muffins with Maple Glaze make the perfect fall breakfast, brunch, or dessert treat. | Inspired by Charm
These Pumpkin Muffins with Maple Glaze make the perfect fall breakfast, brunch, or dessert treat. | Inspired by Charm
These Pumpkin Muffins with Maple Glaze make the perfect fall breakfast, brunch, or dessert treat. | Inspired by Charm

Also, I added chopped pecans to my pumpkin 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.

These Pumpkin Muffins with Maple Glaze make the perfect fall breakfast, brunch, or dessert treat. | Inspired by Charm

How’s that for a fun and easy recipe? What I especially love is that no mixer is required.

Want more pumpkin recipes? Try these:

These Pumpkin Muffins with Maple Glaze make the perfect fall breakfast, brunch, or dessert treat. | Inspired by Charm

If you’re in need of another muffin recipe, check out my Really Good Blueberry Muffins here.
Happy Baking!

Pumpkin Muffins with Maple Glaze:

Pumpkin Muffins with Maple Glaze

Did you make this recipe? Leave a review!

Course: Breakfast, Dessert
Cuisine: American
Keyword: maple, pumpkin, pumpkin muffins, pumpkin spice
Servings: 12 muffins
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
These Pumpkin Muffins with Maple Glaze are a delicious fall breakfast treat (or afternoon snack) that you can whip up in no time!

Ingredients

Maple Glaze:

Instructions

  • 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.

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Comments

  • Susan at

    These were so moist and full of flavor! YUM!

  • Christine Clement at

    I made these just now. YUMM! I used my Nordic Ware pan that has acorns, turkeys and pumpkins. YUMM! Thank you

  • Lacey at

    They were delicious thank you!…

  • Magda at

    Oh my god I want this !

  • Rommi Kaestria at

    soo delicious, can you send it one for me? 🙂

    rommikaestria.com

  • Ilaria at

    Look beautiful and delicious! Wanna try to make them for Halloween 😀

  • Green Delhi at

    This looks absolutely delicious. I am in a pumpkin mood, so I definitely gonna try to make this. Thanks for sharing!

    • Michael Wurm, Jr. at

      Thanks! Enjoy!

      xo Michael

  • sana at

    they look yummy, can you help me a little here. Whenever I make muffins they turn out to be little soft, even I do not keep the mixture a little soft and blend it smoothly. Before I bake the muffin the mixture looks settled down but after I am done with the baking the muffins dont taste well due to high moist in them. what else can i do to make them taste and look better.
    thanks

    • Michael Wurm, Jr. at

      I’m really not a baking “expert”, but if they are too moist, you probably need a little more flour or less wet ingredients. I personally like cakes and muffins that are moist verses dry. Hope that helps!

      xo Michael

  • Sonia at

    I’ve been craving pumpkin muffins. Seems easy enough, thanks for sharing the recipe!

  • Bonnie at

    How do you get relatively flat bottoms (well, tops before they’re flipped over) on your specialty pan muffins? I’ve baked them before and they always look pretty wobbly on my serving plates and don’t seem to reflect the work that went into them. I hate to think about slicing off a panel so they sit steady, but I don’t know how to solve this. Much appreciated!

    Your photography is wonderful – quite inviting!

    • Michael Wurm, Jr. at

      I think it all depends on how much leveling agents are in the recipe and how much you fill them. This recipe works great to give a slightly rounded bottom without the need to cut anything off. They don’t all sit perfectly upright, but I don’t mind that with a pumpkin.

      xo Michael

    • Nelda at

      Trim them to be flat!

  • Houda at

    It looks so delicious !
    Thanks for sharing it ^_^

  • Kasia at

    omg, it looks so good!

  • Hania at

    Muffins look delicious:-)

  • Joyce at

    Actually, I think pumpkin shaped muffins *must* taste better than regular muffins – doesn’t cuteness add to the flavor?

    Could I use the crumb topping from your blueberry muffins instead of the glaze on these muffins?

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