The Coziest Maple Glazed Pumpkin Muffins Recipe

There’s a certain feeling that arrives with the first truly crisp autumn day. The air smells different, the light gets a little softer, and all I want to do is head to the kitchen and bake something that feels like a warm hug. For me, that’s always this maple glazed pumpkin muffins. They are the perfect way to welcome the season.

These aren’t just any pumpkin muffins. They are incredibly tender, packed with cozy spices, and topped with a sweet maple glaze that seeps into every little crack. I’ve tweaked this recipe over the years until it was absolutely perfect, and I’m so excited to share it with you. I promise, with these simple steps, you’ll be pulling a batch of bakery-worthy muffins out of your own oven. Let’s get started!

Quick Recipe

• Preparation Time: 20M
• Cooking Time: 22M
• Total Time: 1H32M (Includes cooling and glaze setting time)
• Type of dish: Breakfast / Dessert / Snack
• Cuisine: American
• Recipe Yield: 12 muffins
• Calories: 320 kcal (per muffin, estimated)

Why You’ll Fall in Love with These Maple Glazed Pumpkin Muffins

Every year, as soon as pumpkin puree hits the shelves, my kids start asking for “those pumpkin muffins.” This recipe has become a tradition in our house, from chilly September mornings to the Thanksgiving dessert table. They are my go-to for school bake sales, gifts for neighbors, and that perfect afternoon treat with a cup of coffee.

What makes them so special is the texture. They are genuinely the most moist pumpkin muffins you will ever try. The secret is using oil instead of butter, which guarantees a tender crumb that stays soft for days. We also use just the right amount of pumpkin and spice to create a flavor that is warm, comforting, and quintessentially autumn. These are truly easy pumpkin muffins that deliver big on flavor without any fuss.

The Secret to Perfect Muffins

Great baking is often about understanding a few simple “whys.” Here are the key elements that make these muffins foolproof.

Choosing Your Pumpkin Puree

You’ll want to use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling comes pre-sweetened and spiced, which would throw off our recipe. I almost always use canned pumpkin puree for its consistency.

My Top Tip: Some canned pumpkin brands can be a bit watery. If you open the can and it looks very loose, I recommend blotting it. Simply spoon the puree onto a few layers of paper towels and gently press with another paper towel on top. This removes excess water, concentrating the pumpkin flavor and preventing the muffins from becoming too dense.

The Right Blend of Spices

A good pumpkin spice muffin is all about the spice blend. While you can certainly use a pre-made pumpkin pie spice, I prefer to mix my own. This way, I can control the balance. My blend leans heavily on cinnamon, with a good kick of ginger for warmth, a hint of nutmeg for that classic holiday aroma, and a touch of allspice to round it all out. It creates a much richer and more complex flavor.

Gather Your Ingredients

Before you start, let’s get everything organized. It makes the whole process smoother and more enjoyable.

For the Muffins:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon allspice
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 cup pumpkin puree (not pie filling)
• ½ cup vegetable oil (or other neutral oil)
• ¼ cup milk

For the Maple Glaze:

• 1 cup powdered sugar
• 3–4 tablespoons pure maple syrup

A Note on Room Temperature Ingredients: Using room temperature eggs and milk helps the batter come together smoothly into a uniform emulsion. This creates a lighter, more tender muffin. It’s a small step that makes a big difference!

Tools You’ll Need

You don’t need any fancy equipment for this recipe. Here are the basics:

• 12-cup muffin tin
• Paper liners
• Two large mixing bowls
• Whisk
• Rubber spatula or wooden spoon
• Ice cream scoop or large spoon (for portioning batter)

Step-by-Step Instructions: Let’s Get Baking!

I’ve broken this down into three simple parts. Follow along, and you’ll do great!

Part 1: Making the Pumpkin Muffin Batter

1. Preheat and Prep: First things first, preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. This preparation ensures your muffins will bake evenly and won’t stick.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. Whisking is important here—it acts like sifting, breaking up clumps and distributing all those leavening agents and spices evenly.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the granulated sugar, brown sugar, and eggs until they are well combined and slightly pale. Add the pumpkin puree, vegetable oil, and milk, and whisk until everything is smooth.
4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold them together gently. Be careful not to overmix! Mix only until you no longer see streaks of flour. A few small lumps are perfectly fine. Overmixing develops gluten, which can make the muffins tough instead of tender.

Part 2: Baking to Perfection

5. Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cups. They should be about three-quarters full. I love using a standard-size ice cream scoop for this—it gives you perfectly portioned muffins every time.
6. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center of one comes out clean or with a few moist crumbs attached. The tops should be beautifully domed and spring back when you gently press on them.
7. Cool: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Don’t leave them in the tin for too long, or the steam will make the paper liners soggy. They must be completely cool before you add the glaze.

Part 3: The Perfect Maple Glaze

8. Make the Glaze: Once the muffins are cool, whisk the powdered sugar and 3 tablespoons of maple syrup together in a small bowl. The glaze should be thick but pourable. If it’s too thick, add another tablespoon of maple syrup until it reaches your desired consistency.
9. Drizzle and Set: Using a spoon or a whisk, drizzle the glaze over the cooled muffins. You can do a simple zigzag or cover the whole top. Let the muffins sit for about 15-20 minutes to allow the glaze to set before serving.

The Perfect Autumn Treat

Having a go-to recipe for maple glazed pumpkin muffins is like having a secret weapon for fall. It’s the perfect bake for a quiet Sunday, a thoughtful gift for a friend, or a festive addition to any holiday gathering. I hope you and your family love these as much as mine does. Happy baking!

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