These Glazed Pumpkin Muffins are soft, moist, and packed with warm pumpkin spice flavors. The sweet glaze adds a perfect touch that makes them even more delightful!
Every bite feels like a cozy hug, especially on chilly mornings. I love having these with a cup of coffee. They are so easy to make that you might just want to bake them every weekend!
Key Ingredients & Substitutions
All-purpose flour: This is the base of your muffins. If you’re looking for a gluten-free option, you can use an all-purpose gluten-free flour blend, which works well with this recipe.
Canned pumpkin puree: Using canned pumpkin ensures it’s smooth and has the right flavor. If you don’t have that, homemade pumpkin puree from roasted pumpkin can work, but make sure to strain it for excess moisture.
Vegetable oil: I love vegetable oil for moisture, but melted coconut oil is a great substitute that adds a subtle flavor. You can also use applesauce for a healthier option, just double the amount.
Spices: The combination of cinnamon, nutmeg, cloves, and ginger brings warmth to the muffins. If you’re missing any of these, pumpkin pie spice works as an easy substitute!
How Do You Get the Perfect Glaze on Your Muffins?
The glaze is the final touch that makes these muffins special! Getting the right consistency is key. Here’s how you can make it just right:
- Start with powdered sugar, as it dissolves smoothly. Whisk in milk one tablespoon at a time until you get a drizzling consistency.
- Add vanilla extract for flavor—it really uplifts the glaze!
- If it’s too thick, add more milk; if it’s too thin, mix in a little more powdered sugar.
Once your muffins are cooled, drizzle the glaze over them with a spoon or a zip-top bag with a corner snipped off for a neat finish!
Delicious Glazed Pumpkin Muffins
Ingredients You’ll Need:
- For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup milk
- For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and 18-22 minutes to bake. After that, allow some extra time for cooling and glazing. In total, you should expect to spend about 45 minutes to enjoy these tasty muffins!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). Next, line a 12-cup muffin tin with paper liners or grease them well with non-stick spray. This step is important so your muffins don’t stick!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and all your spices: cinnamon, nutmeg, cloves, and ginger. Make sure they are evenly mixed to ensure every muffin has that wonderful flavor!
3. Combine the Wet Ingredients:
In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Stir well until everything is smooth and combined.
4. Combine and Stir:
Now, gradually pour the dry ingredients into the wet ingredients. Stir gently until everything is just combined. Then, add the 1/4 cup of milk and mix a little more until the batter is smooth. Be careful not to overmix; that can make the muffins tough!
5. Fill the Muffin Tins:
Using a scoop or spoon, fill each muffin cup about 3/4 full with batter. This helps them rise nicely without overflowing.
6. Bake the Muffins:
Pop the muffin tin into your preheated oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the center—if it comes out clean, they are ready!
7. Cool the Muffins:
Once baked, take the muffins out and let them cool in the pan for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
8. Prepare the Glaze:
While your muffins are cooling, make the glaze by whisking together the powdered sugar, 1 tablespoon of milk, and vanilla extract in a small bowl. If it’s too thick, add more milk a teaspoon at a time until you reach the desired drizzling consistency.
9. Drizzle and Serve:
When the muffins are completely cool, drizzle the glaze over each muffin. Let the glaze set for a few minutes before serving. Enjoy your lovely, soft pumpkin muffins with that irresistible sweet glaze!
These muffins are perfect for breakfast or as a lovely snack throughout the day. Enjoy every delicious bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast your pumpkin, scoop out the flesh, and blend it until smooth. Make sure to drain any excess moisture to prevent watery muffins.
What Can I Substitute for Eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg. Both options will help bind the ingredients together!
How Should I Store Leftover Muffins?
Keep leftover muffins in an airtight container at room temperature for up to 3 days. If you want to enjoy them later, you can freeze them for up to 3 months. Just thaw them in the fridge overnight before enjoying!
Can I Add Extras Like Nuts or Chocolate Chips?
Definitely! Feel free to mix in 1/2 to 1 cup of your favorite add-ins, like chopped nuts, chocolate chips, or dried fruits. Just fold them in gently after combining the wet and dry ingredients, ensuring they’re evenly distributed without overmixing.
