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Made this for my family a couple days ago with a cinnamon glaze since I didn’t have maple syrup. The muffins are already gone, and my family is begging me to make them some more! They bake like a dream and are incredibly delicious.
I’m guilty. Yes, I’m guilty of wishing for…fall.
Hello self, wake up. You don’t have to work full time in the summer because your students are on summer vacation? Hello?? But what’s full time work compared to a luscious pumpkin muffin, sweet maple glaze, and a strong cup of Cinnamon Vanilla Nut coffee on a crisp, fall morning? By the way, Cinnamon Vanilla Nut coffee? Buy some and fall in love.
And then make these pumpkin muffins on a hot summer day and sit in your air conditioning in a sweatshirt to pretend it’s fall.
And I’ll do it vicariously through you since we don’t have AC. Boo.
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Maple Glazed Pumpkin Muffins
- Total Time: 50 minutes
- Yield: 12 1x
Description
Maple Glazed Pumpkin Muffins are easy to make and so light and fluffy! The maple glaze adds a perfect sweetness. Perfect breakfast treat!
Ingredients
Pumpkin Muffins
- 3 1/2 cups of flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cloves
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cups solid pack pumpkin (not pie filling)
- 1 cup of oil
- 2 cups of sugar
- 3 eggs
Maple Glaze
- 1/3 stick of butter
- 2 cups powdered sugar
- 1 1/2 tsp. vanilla
- 1–3 tbs. water
- 1 tbs. maple syrup
Instructions
Pumpkin Muffins
- Mix dry ingredients and wet ingredients separately.
- Add dry ingredients to pumpkin mixture.
- Bake at 350 for 20-25 minutes.
- Glaze and enjoy!
Maple Glaze
- Melt butter in saucepan.
- Add sugar and vanilla.
- Add water until desired consistency is reached.
- Stir in maple syrup.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Breakfast
- Cuisine: American
Keywords: pumpkin muffins, maple pumpkin muffins, maple glaze
By far, my favorite eating season is fall. Bjork does not understand the concept of a favorite eating season, which is sad.
But I know you do understand. So what’s your favorite eating season?
These turned out so yummy! Especially warm right out of the oven!
Oh sheesh, those look so good right now! I had to share on Facebook, I should have added a disclaimer 🙂
Can’t wait to try them!
I was just thinking about these muffins the other day! I need to make them again very very soon. I loved them! Thanks for sharing 🙂
I made these tonight! So yummy! Thanks for the great recipe!
I saw your blog post on facebook and I said to myself… hmmm.. those sound familiar! 🙂 Glad you liked them – I made them last year and I STILL remember how much I loved them.
How many muffins does this make?
Probably too late for this, but I am making these now and it made 24 muffins for me. 🙂
Made this for my family a couple days ago with a cinnamon glaze since I didn’t have maple syrup. The muffins are already gone, and my family is begging me to make them some more! They bake like a dream and are incredibly delicious.
Thanks Lindsay! I made an updated version recently – the recipe is here: https://pinchofyum.com/healthy-maple-glazed-pumpkin-muffins Glad to hear you liked them!
I made these for an Easter brunch and they were amazing. Just the right amount of spices. By far my favorite pumpkin muffin recipe. Thank you.
Thanks Tamara! 🙂 My fave, too!
What is solid pack pumpkin, can I use fresh pumpkin or butternut instead?
Yes!
When you say “1/3 stick of butter” (for glaze), does that mean 3 Tbsp? I buy Kerrygold and there are 16 Tbsp in a “stick” – seems like 1/3 of that would be a little much? Thanks!
Hi, April! The 1/3 stick butter is in reference to a standard (8 Tbsp) stick of butter. In Tablespoons, the recipe calls for 2 2/3 Tbsp butter. Hope that helps!
Was going to make these tonight but am not sure what the solid pumpkin pack is? Could I use pumpkin pie filling? Thanks 🙂
Hi, Ashlee! We recommend using simple canned pumpkin puree – not canned pumpkin pie filling. That being said, if you try it with pumpkin pie filling, let us know how it worked!
Thanks for responding, I found just pumpkin purée, muffins turned out great!
Awesome, Ashlee!
Hi,my name is Renee. I recently stumbled across your blog when my 5 year had a stomach bug and all he was requesting was tomato soup . I saw your delicious recipe posted online and went straight to the store to get everything I needed. I made it and it was delicious .Being a foodie myself I have spent a few hours scouring your site and pleased to see all the gluten free recipes
They looks so delicious will definitely try them. I can feel the creaminess 🙂
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Could the number given on the recipe be wrong? 3.5 cups of flour and 2 cups each pumpkin and sugar seems way too much for 12 muffins?
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