These Glazed Pumpkin Muffins are soft, sweet, and packed with warm pumpkin spice flavor. The shiny glaze on top adds a lovely touch, making them perfect for any cozy occasion.
Every bite feels like a hug from autumn! I love having them with my morning coffee or as an afternoon treat. They disappear fast, so be ready to share (or not)! 🎃☕
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super convenient and has consistent flavor. If you’re adventurous, you can use homemade pumpkin puree. Just roast and blend fresh pumpkin. This adds a lovely depth of flavor!
Flour: All-purpose flour gives the muffins their fluffy structure. If you need a gluten-free option, try using a gluten-free all-purpose blend. It often works just as well!
Vegetable Oil: I prefer vegetable oil for its neutral flavor, but you could substitute it with melted coconut oil or unsweetened applesauce. The applesauce will make the muffins a bit denser but adds moisture!
Spices: Ground cinnamon, nutmeg, and cloves are classic for pumpkin muffins. If you are missing any, just add a bit more of the ones you have. Pumpkin pie spice is a great all-in-one substitute!
Sugar: Granulated sugar is standard, but brown sugar can add a deeper flavor and moisture. You could also reduce the amount for a healthier muffin.
What’s the Best Way to Mix Wet and Dry Ingredients?
The key to lighter muffins is in how you mix the ingredients. When you combine wet and dry, you want to mix just until no flour streaks remain. Overmixing can lead to dense muffins because it develops the gluten in the flour.
- Gently fold the wet mix into the dry ingredients with a spatula or wooden spoon.
- Try using a figure-eight motion when mixing to keep the batter light.
- Don’t worry about small lumps in the batter — they’re totally fine!
This will ensure your muffins are fluffy and soft. Remember, a little bit of mixing is all that’s needed here!
Glazed Pumpkin Muffins
Ingredients You’ll Need:
For the Muffins:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves or allspice
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (or as needed)
- ½ tsp vanilla extract
How Much Time Will You Need?
This delightful recipe will take around 30 minutes to prepare, plus an additional 18-22 minutes for baking. Be sure to allow time for the muffins to cool before glazing, which could take about 10 minutes. In total, you’re looking at about 1 hour from start to finish. Perfect for a busy morning or a cozy weekend bake!
Step-by-Step Instructions:
1. Preheat Oven and Prep Pan:
First things first, go ahead and preheat your oven to 350°F (175°C). While that’s warming up, line a 12-cup muffin tin with paper liners or give it a light greasing to ensure your muffins pop out easily later.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves (or allspice), and salt. This helps ensure all the leavening agents and spices are evenly distributed.
3. Combine Wet Ingredients:
In another bowl, whisk together the granulated sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract until everything is smooth and combined nicely. This mixture is where all the moisture and flavor come from!
4. Combine Wet and Dry:
Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir them together using a spatula or wooden spoon. Remember, just mix until everything is moistened; it’s okay if the batter is a little lumpy!
5. Fill Muffin Cups:
Using a scoop or spoon, divide the batter evenly among the muffin cups, filling each about two-thirds of the way full. This will give them room to rise without overflowing.
6. Bake:
Pop the tray into your preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Once baked, take them out and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
7. Prepare Glaze:
While your muffins are cooling down, prepare the glaze. In a small bowl, mix the powdered sugar with milk and vanilla extract. Stir until you achieve a smooth, pourable consistency. If the glaze is too thick, just add a bit more milk until it reaches your desired thickness.
8. Glaze Muffins:
Once the muffins are completely cool, drizzle the glaze over the tops. Let them sit for a short while so the glaze can set before digging in.
9. Serve and Enjoy:
Your Glazed Pumpkin Muffins are ready to be enjoyed! They are perfect for breakfast, a snack, or even dessert. Pair them with your favorite coffee or tea for an extra cozy treat!
These muffins embody the essence of autumn with their warm spices and sweet glaze. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, roast it until tender, then blend it until smooth. Aim for about 1 cup of puree, just like what you’d get from a can. It’ll give your muffins a lovely, fresh flavor!
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can freeze them! Just wrap them individually in plastic wrap and place them in a freezer bag. They’ll stay good for about 2-3 months.
Can I Make These Muffins Vegan?
Yes, you can easily make these vegan! Replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg). You can also substitute the vegetable oil with melted coconut oil or unsweetened applesauce.
How Can I Make the Muffins Sweeter?
If you prefer a sweeter muffin, you can increase the granulated sugar by 1/4 cup. Alternatively, consider adding chocolate chips or chopped nuts to the batter for added sweetness and texture. Enjoy experimenting!
