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Perfect Pumpkin Muffins with Easy Maple Glaze

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Moist, tender pumpkin muffins with warm spices and a maple cinnamon glaze that seeps into the cracks, creating an irresistible sugary crust. A fall baking staple that’s quick, easy, and perfect for any gathering.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar (dark preferred)
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (120ml) vegetable oil (or canola/coconut oil)
  • ¼ cup (60ml) buttermilk (room temperature)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (120g) powdered sugar (sifted)
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • ¼ teaspoon ground cinnamon (for glaze)
  • ½ teaspoon vanilla extract (optional, for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves for about 20 seconds.
  3. In a medium bowl, whisk granulated sugar and brown sugar together, breaking up clumps. Add pumpkin puree, vegetable oil, buttermilk, eggs, and vanilla extract. Whisk until smooth.
  4. Pour wet mixture into dry mixture. Fold gently with a rubber spatula until just combined (a few lumps are fine; do not overmix).
  5. Divide batter evenly among the 12 liners, filling each about ¾ full.
  6. Bake on the middle rack for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely (about 30 minutes).
  8. While muffins cool, make the glaze: In a small bowl, whisk together powdered sugar, maple syrup, 1 tablespoon milk, cinnamon, and vanilla. Add more milk 1 teaspoon at a time until smooth and pourable.
  9. Once muffins are completely cool, drizzle glaze over tops. Let set for about 10 minutes before serving.

Notes

Use room temperature ingredients for best results. Do not overmix batter. Tap muffin tin on counter before baking to release air bubbles. For extra domed tops, let batter rest in tin for 10 minutes before baking. Glaze is best made fresh. Store unglazed muffins in freezer for up to 3 months.

Nutrition

Keywords: pumpkin muffins, maple glaze, fall baking, pumpkin spice, easy muffins, breakfast muffins

Find it online: https://recipebelle.com/perfect-pumpkin-muffins-with-easy-maple-glaze/