Description
Moist, spiced pumpkin muffins topped with a rich, buttery maple glaze. The perfect autumn treat for breakfast or dessert.
Ingredients
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tbsp pumpkin pie spice
1 cup pumpkin puree (100% pure)
1/2 cup vegetable oil
2 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup powdered sugar (for glaze)
3 tbsp pure maple syrup (for glaze)
1 tbsp milk or melted butter (for glaze)
Instructions
Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
Step 3: In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, granulated sugar, and brown sugar until smooth.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula just until no streaks of flour remain. Do not overmix.
Step 5: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Step 6: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 7: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool further.
Step 8: While the muffins cool, prepare the glaze by whisking the powdered sugar, maple syrup, and milk in a small bowl until smooth.
Step 9: Drizzle the glaze generously over the slightly warm muffins and allow it to set before serving.
Notes
For best results, use room temperature eggs and pure maple syrup. Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 285 kcal
- Sugar: 26g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
