These glazed pumpkin muffins are like little bites of fall! They’re soft, moist, and packed with warm pumpkin spice flavor, making them perfect for any time of day.
Honestly, who can resist a sweet glaze on top? I love serving these fresh out of the oven—just the right treat with my morning coffee or as an afternoon snack! ☕️🎃
Key Ingredients & Substitutions
Pumpkin Puree: Using canned pumpkin is super convenient, but homemade puree adds fresh flavor. Just roast and blend your pumpkin until smooth! If you’re short on pumpkin, you can swap in sweet potato puree.
Spices: The blend of cinnamon, nutmeg, cloves, and ginger brings warmth. If you don’t have all the spices, pumpkin pie spice is a great substitute to simplify things.
Buttermilk: If you don’t have buttermilk, mix 1/4 cup of milk with a teaspoon of vinegar or lemon juice and let it sit for 5 minutes. This creates a similar tang and acidity.
Butter: I prefer unsalted butter for better control over saltiness. You can use coconut oil or a dairy-free butter if you want a vegan option!
How Do You Achieve the Perfect Muffin Texture?
Getting the texture just right can be tricky. Here are my tips:
- Mix only until combined to avoid dense muffins. A few lumps are okay!
- Use room temperature ingredients. This helps everything blend easily for a lighter muffin.
- Don’t overfill the muffin cups. Fill them about 3/4 full to give them room to rise without spilling over.
- Let them cool in the pan for a few minutes before transferring them to a wire rack to avoid sogginess.
These tricks will help you make muffins that are fluffy and moist every time! Enjoy baking!
How to Make Glazed Pumpkin Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (more as needed)
- 1/2 teaspoon vanilla extract
- A pinch of ground cinnamon (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, and then you’ll need 20-25 minutes for baking. Plus, a few minutes for the glaze! Overall, you’ll have delicious glazed pumpkin muffins ready in under one hour!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners so your muffins peel off easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Whisk them together well and set the bowl aside for later use.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes. This helps create a nice texture in your muffins!
4. Add Eggs, Pumpkin, and Vanilla:
Add the eggs, one at a time, to the butter-sugar mixture, making sure to beat well after each addition. Now, stir in the pumpkin puree and vanilla extract until the mixture is smooth and well combined.
5. Combine Wet and Dry Ingredients:
Next, gradually mix in the dry ingredients with the pumpkin mixture. Start and end with the dry ingredients, alternating with the buttermilk. Be careful not to overmix—just mix until everything is combined.
6. Fill the Muffin Cups:
Evenly divide the batter among the muffin cups, filling them about 3/4 full. This allows enough space for the muffins to rise.
7. Bake the Muffins:
Bake your muffins in the preheated oven for 20-25 minutes. They are done when a toothpick inserted into the center comes out clean. Don’t forget to check in on them!
8. Prepare the Glaze:
Once your muffins are slightly cooled, prepare the glaze by whisking together the powdered sugar, milk, vanilla extract, and ground cinnamon if you’re using it. Adjust the thickness by adding more milk if needed.
9. Glaze and Serve:
Spoon or drizzle the glaze over warm muffins and let it set for just a few minutes before enjoying. Trust me, the blend of pumpkin and glaze is to die for!
Enjoy your scrumptious, soft, and moist pumpkin muffins topped with a sweet glaze that will surely delight everyone who has one! Happy baking!
Can I Substitute Pumpkin with Another Ingredient?
Absolutely! If you don’t have pumpkin puree, you can use sweet potato puree or even applesauce. Just keep in mind that the texture and flavor will be slightly different, but they’ll still be delicious!
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for about a week or freeze them for up to 3 months. Just remember to wrap them well to prevent freezer burn!
Can I Make These Muffins Gluten-Free?
Yes! You can use a gluten-free all-purpose flour blend instead of regular flour. Make sure the blend contains xanthan gum or add a teaspoon of it to help bind the muffins properly.
What’s the Best Way to Enjoy These Muffins?
These muffins are delightful served warm! You can enjoy them plain, with a pat of butter, or paired with your favorite coffee or tea for a cozy treat. They’re perfect for breakfast or a snack any time of day!