Maple Glazed Pumpkin Muffins

maple glazed pumpkin muffins on a rack

Maple glazed pumpkin muffins give you two of the season’s iconic flavors in one delicious breakfast treat. Moist, pumpkin spiced, and topped with a sweet maple glaze, they have to be the perfect way to start a fall day.

maple glazed pumpkin muffins on a rack with bowl

maple glazed pumpkin muffins are full-on fall!

They’re part of my perfect fall fantasy ~ just add a crisp day, a plaid scarf, and a cozy latte. If you love pumpkin cakes, pumpkin breads and pumpkin scones, you’re going to want this easy recipe in your baking repertoire. Are you ready to celebrate the season? Let’s do it!!

“I made these yesterday and can say they were the best muffins I’ve ever eaten. They were moist, flavorful, and had a melt in your melt consistency.”

maple glazed pumpkin muffin with cup of coffee

we’re doing maple glazed pumpkin muffins in one bowl

  • pumpkin puree ~ the canned stuff is best, and I love Libby’s.
  • vegetable oil ~ any neutral oil. Avoid anything strongly flavored like olive oil. I use canola.
  • sugar, both granulated for the muffins and confectioner’s for the glaze
  • eggs
  • buttermilk ~ cultured buttermilk is a low-fat product that is thick and tangy. It makes the best muffins!
  • flour ~ all purpose
  • baking powder, baking soda, salt
  • cinnamon, nutmeg, ginger, clove ~ my favorite pumpkin spice blend!
  • maple syrup ~ make sure you’re getting real maple syrup, the imposters won’t work in this recipe. Darker syrups have a stronger flavor, fyi.
  • vanilla extract
  • maple extract is an optional but wonderful ingredient, especially if you’re a maple lover like me.
pumpkin muffins on a cooling rack

the best way to glaze a muffin (it’s all in the wrist)

You can drizzle, drip, or slather, but this method is the best! (This method works well for cookies, too.)

  1. Mix up your glaze in a deep-ish bowl.
  2. Grab a muffin and dunk it straight down, head first, into the glaze. Dip it just until the entire top surface is submerged.
  3. Lift it straight up, letting some of the glaze drip off, and then flip the muffin right side up and set on a rack to dry.

Tip: the key with this method is to get your glaze at just the right consistency. Do a test dunk: if it’s too thick you won’t be able to dunk it easily. Just add a little more liquid (in this case water or maple syrup.)

glazing a pumpkin muffins with maple glaze

more maple recipes to try

maple glazed pumpkin muffins on a rack
5 from 6 votes

Maple Glazed Pumpkin Muffins

Maple glazed pumpkin muffins give you two of the season's iconic flavors in one delicious breakfast treat. Moist, pumpkin spiced, and topped with a sweet maple glaze, they have to be the perfect way to start a fall day.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 10 muffins
Calories 399kcal
Author Sue Moran


  • standard muffin tin and liners


  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree (not pie filling)
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 3/4 cup all purpose flour


  • 2 cups confectioner's sugar
  • 4 Tbsp maple syrup
  • 2 Tbsp water, or more to thin
  • 1/2 tsp maple extract (optional)


  • Preheat oven to 375F Spray or line a muffin tin with paper liners
  • In a large mixing bowl, whisk together the oil, sugar, eggs, pumpkin, buttermilk, vanilla extract, and spices until well combined.
    mixing wet ingredients for pumpkin muffins
  • Whisk in the salt, baking powder, and baking soda. Make sure these are combined well.
    Folding flour into pumpkin muffin batter
  • Fold in the flour and mix just until no dry flour remains. At this point you want to make sure not to over-mix your batter.
    mixing pumpkin muffin batter
  • Fill 10 muffin cups to the top. Bake for about 25-27 minutes.
    pumpkin muffin batter in muffin pan
  • Cool the muffins on a rack before glazing.
    pumpkin muffins cooling
  • While the muffins are cooling, make the glaze. Mix the powdered sugar with the maple syrup and enough water to make a glaze consistency. Start with 2 tablespoons of water. Blend in the extract, if using.
    maple glazed pumpkin muffins on a rack
  • Dip each (cooled!) muffin, headfirst, into the glaze, then flip over and let dry on a rack. If the glaze is too thin, add a bit more sugar, and if it's too thick, thin with a little more syrup. Let the glaze harden before devouring.
    maple glazed pumpkin muffins


Calories: 399kcal | Carbohydrates: 69g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 202mg | Potassium: 206mg | Fiber: 1g | Sugar: 50g | Vitamin A: 3887IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
e book

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    Leave a Reply

    Please rate this recipe!

  • Reply
    September 22, 2022 at 2:00 pm

    5 stars
    I made these yesterday and can say they were the best muffins I’ve ever eaten. They were moist, flavorful, and had a melt in your melt consistency. I live in the Pacific Northwest, and so it is already “muffin baking time”. Thank you so much for the outstanding recipe!

    • Reply
      Sue Moran
      September 22, 2022 at 2:22 pm

      Thank you so much Betty ~ I live for ‘muffin baking time’!

  • Reply
    Susan R
    November 26, 2021 at 4:29 pm

    Made these today using leftover pumpkin pie filling because I didn’t have a deep dish crust. Just added the oil, vanilla and dry ingredients. The muffins are delicious and I’m so happy to have used the extra filling.

  • Reply
    Linda T
    September 26, 2021 at 10:35 am

    5 stars
    Made these earlier today and haven’t glazed them yet. They are delicious without the glaze so I can’t wait to glaze them. I did sub 1/4 of oat flour and 1/2 cup of white whole wheat flour. They came out moist and tender. I will add this to my rotation.

    • Reply
      Sue Moran
      September 26, 2021 at 12:23 pm

      I love that flour combination Linda, great idea 🙂

  • Reply
    Lisa O.
    September 24, 2021 at 3:26 pm

    5 stars
    On my goodness! can’t wait to give recipe a try. Love your recipes… always delicious.

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