Ingredients
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
1 cup pumpkin puree (not pie filling)
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 cup powdered sugar (for glaze)
3 tbsp pure maple syrup (for glaze)
1–2 tsp milk or cream (optional, for glaze)
Instructions
Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
Step 3: In a large bowl, whisk together the pumpkin puree, vegetable oil, sugar, and eggs until smooth.
Step 4: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula just until combined.
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 comes out clean.
Step 7: Transfer the muffins to a wire rack to cool for at least 10 minutes.
Step 8: While muffins cool, whisk the powdered sugar and maple syrup together in a small bowl until smooth. Drizzle over the cooled muffins.
Notes
Ensure you use pure pumpkin puree, not pumpkin pie filling. For a thicker glaze, add more powdered sugar; for a thinner drizzle, add a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 295 kcal
- Sugar: 28g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 31mg
Keywords: maple glazed pumpkin muffins, pumpkin muffins, fall breakfast, maple glaze, pumpkin spice
