These glazed pumpkin muffins are the perfect treat for fall! They’re soft and moist with a hint of spice, making them a cozy bite any time of the day.
Once I make these, I can’t resist sneaking one straight from the oven. The glaze adds a sweet touch that makes them feel like a little celebration! 🎉
Key Ingredients & Substitutions
All-purpose flour: This forms the base of the muffins. If you’re looking for gluten-free options, almond flour or a gluten-free flour blend can work well. Just be mindful of the texture and adjust the liquid if needed.
Pumpkin puree: Canned pumpkin is convenient, but fresh pumpkin can be roasted and pureed, too! If you’re short on pumpkin, you can substitute with applesauce for a different flavor, or even mashed banana.
Spices: The warm spices bring a cozy flavor. If you don’t have some spices, you can use a pumpkin pie spice mix instead to simplify things.
Oils: Vegetable oil keeps the muffins moist, but melted coconut oil or butter adds a delicious flavor. I love using butter for that rich taste!
Sugars: Both granulated and brown sugar add sweetness. You can reduce sugar slightly or use honey or maple syrup, but remember to adjust the liquid ingredients.
How Do I Get Fluffy Muffins Without Overmixing?
Mixing is key in baking, and overmixing is a common challenge! It can lead to tough muffins instead of soft and tender ones. To avoid this:
- Combine dry and wet ingredients with a gentle hand. Stir until just mixed, even if a few lumps remain!
- Use a spatula to fold the ingredients together rather than beat to avoid activating gluten too much.
- Try using a serrated knife to cut through the batter. This helps combine without being rough.
Remember, a little batter left uncombined is okay — it’ll bake beautifully! Happy baking!
Glazed Pumpkin Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup (240ml) pumpkin puree (canned or fresh)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup (120g) powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 20 minutes to bake. After baking, let the muffins cool for about 5 minutes in the pan. Then, give them enough time to cool completely before adding the glaze. Overall, plan for about 1 hour for the whole process, including cooling time!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Pan:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, line a standard 12-cup muffin pan with paper liners or lightly grease the cups to ensure nothing sticks.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Make sure everything is mixed well so that the flavors are evenly distributed throughout the muffins!
3. Combine the Wet Ingredients:
In a separate bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil (or melted butter), eggs, and vanilla extract until you have a smooth mixture. It should look bright and inviting!
4. Combine Wet and Dry Ingredients:
Gently add the wet ingredients to the dry ingredients and stir with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if some lumps remain. This helps ensure your muffins stay tender!
5. Fill the Muffin Cups:
Using a spoon or an ice cream scoop, divide the batter evenly among the muffin cups. Fill each cup about three-quarters full to allow room for rising.
6. Bake the Muffins:
Place the muffin pan in the preheated oven and bake for 18 to 22 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean.
7. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. This helps prevent sogginess!
8. Make the Glaze:
While the muffins are cooling, prepare the glaze by whisking together the powdered sugar, vanilla extract, and milk. Start with 2 tablespoons of milk and add more if you want a thinner consistency.
9. Glaze the Muffins:
Once the muffins have cooled, drizzle the glaze over the tops, letting it drip down the sides for that beautiful finish!
10. Enjoy:
Let the glaze set for a few minutes before serving. Enjoy your delicious, moist glazed pumpkin muffins with a hot cup of coffee or tea!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used for a healthier twist, but it may result in denser muffins. You can also try a 50/50 mix of whole wheat and all-purpose flour for the best of both worlds!
Can I Freeze Unbaked Muffin Batter?
Yes! You can freeze the muffin batter in portioned amounts using a muffin tin or an airtight container. Just thaw it overnight in the fridge and bake as usual, adding a couple of extra minutes to the bake time if it’s still cold.
What Should I Do If My Muffins Are Too Dry?
If your muffins turn out dry, it may be from overbaking or too much flour. To keep them moist next time, measure your flour properly (using the spoon and level method) and check for doneness a few minutes before the time is up.
Can I Substitute the Pumpkin Puree?
Definitely! If you don’t have pumpkin puree, you can use applesauce or mashed banana for a different flavor. Just note that the texture may vary slightly, and you might need to adjust the spices for the best taste!
