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 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.”
Betty
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.
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.)
- Mix up your glaze in a deep-ish bowl.
- Grab a muffin and dunk it straight down, head first, into the glaze. Dip it just until the entire top surface is submerged.
- 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.)
more maple recipes to try
- The Best Maple Cornbread
- Maple Walnut Butter
- Maple Pecan Pound Cake
- The Ultimate Maple Cheesecake
- Wild Rice Salad with Maple Cider Vinaigrette
- Maple Mustard Dipping Sauce
- Maple Oat Nut Banana Bread
- The BEST Maple Walnut Blondies
Maple Glazed Pumpkin Muffins
Equipment
- standard muffin tin and liners
Ingredients
- 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
glaze
- 2 cups confectioner's sugar
- 4 Tbsp maple syrup
- 2 Tbsp water, or more to thin
- 1/2 tsp maple extract (optional)
Instructions
- 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.
- Whisk in the salt, baking powder, and baking soda. Make sure these are combined well.
- 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.
- Fill 10 muffin cups to the top. Bake for about 25-27 minutes.
- Cool the muffins on a rack before glazing.
- 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.
- 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.
Nutrition
Sue, I am wanting to make this good-looking muffin recipe, but the metric option of measuring does not seem to be operating at all for this recipe. Can you look into and correct it? Thank you!
The metric works for me, not sure what’s going on on your end, but I’ll leave them here:
Ingredients
118.29 ml vegetable oil
200 g granulated sugar
2 large eggs
236.59 ml pumpkin puree (not pie filling)
120 g buttermilk
1 tsp vanilla extract
0.5 tsp cinnamon
0.5 tsp ginger
0.5 tsp nutmeg
0.25 tsp cloves
0.5 tsp salt
2 tsp baking powder
0.5 tsp baking soda
218.75 g all purpose flour
glaze
240 g confectioner’s sugar
4 Tbsp maple syrup
2 Tbsp water, or more to thin
0.5 tsp maple extract (optional)
I really want to try and make this recipe – curious if I make them Wednesday before Thanksgiving if they will still be good Friday morning assuming airtight containers or packaging??
The pumpkin and the glaze both work to keep these muffins moister than most, so just be sure to store well.
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!
Thank you so much Betty ~ I live for ‘muffin baking time’!
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.
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.
I love that flour combination Linda, great idea 🙂
On my goodness! can’t wait to give recipe a try. Love your recipes… always delicious.