Pumpkin Muffins with Maple Glaze
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyThese 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.
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.
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 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.
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:
- Pumpkin Whoopie Pies
- Pumpkin Cinnamon Roll Cookies
- Pumpkin Cheesecake Dip
- Pumpkin Spice Latte Cookies
- Pumpkin Cinnamon Rolls
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
Ingredients
- 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
- 2 eggs
- 1/3 cup brown sugar
- 1 can (15 ounces) pumpkin puree
- 1/4 cup unsalted butter melted
- 1/2 cup sour cream
- 1/3 cup chopped pecans optional
Maple Glaze:
- 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
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.
These were so moist and full of flavor! YUM!
I made these just now. YUMM! I used my Nordic Ware pan that has acorns, turkeys and pumpkins. YUMM! Thank you
They were delicious thank you!…
Oh my god I want this !
soo delicious, can you send it one for me? 🙂
rommikaestria.com
Look beautiful and delicious! Wanna try to make them for Halloween 😀
This looks absolutely delicious. I am in a pumpkin mood, so I definitely gonna try to make this. Thanks for sharing!
Thanks! Enjoy!
xo Michael
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
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
I’ve been craving pumpkin muffins. Seems easy enough, thanks for sharing the recipe!
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!
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
Trim them to be flat!
It looks so delicious !
Thanks for sharing it ^_^
omg, it looks so good!
Muffins look delicious:-)
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?