Maple Glazed Pumpkin Muffins
Easy maple glazed pumpkin muffins recipe with tips for domed tops, substitutions, storage, freezing, and glaze consistency.
These sweet muffins go great with morning coffee...or a pumpkin spice latte!
Yield: 24 muffins
- Use pumpkin puree, not pie filling; mix wet and dry separately and combine just until blended to avoid dense muffins.
- Bake at 350 F about 20 minutes or until tops spring back; fill cups nearly to the top for rounded domes.
- Make glaze by thinning powdered sugar and butter with maple syrup and water; freeze unglazed muffins for best results.
Preparation Instructions:
1. Preheat the oven to 350 F. Mix the dry ingredients (flours, baking soda, baking powder, cloves, cinnamon, nutmeg, salt, and sugar). In a separate bowl, mix the wet ingredients (pumpkin, oil, maple syrup, milk, and eggs).
2. Combine the dry and wet ingredients in a large mixing bowl, stirring until just combined. Fill each muffin tin almost to the top with a scoop of batter – I like to use an old fashioned ice cream scoop with the little thumb press to get a nice rounded top. Use a slightly greased silicone or traditional muffin tin.
3. Bake for 20 minutes or until tops are puffy and spring back when you press them. Remove from the muffin pan and let cool before glazing.
4. For the glaze, melt butter in saucepan. Add powdered sugar and vanilla – it will be thick and sticky. Stir in maple syrup. Add water until desired consistency is reached.
5. Dip the muffins in the glaze and sprinkle the top with pumpkin seeds and dark brown sugar.
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Frequently Asked Questions
What type of pumpkin should I use?
Use solid pack pumpkin puree or homemade cooked pumpkin. Do not use pumpkin pie filling because it already contains sugar and spices and will change the texture and sweetness.
How many muffins does this recipe make?
This recipe yields about 18 to 20 standard-size muffins when using a common 1/4 cup to 1/3 cup scoop. Exact count depends on how full you fill each cup.
How do I get nicely rounded muffin tops?
Make sure the oven is fully preheated, fill each cup nearly to the top, and use a single scoop for even portions. Avoid overmixing the batter. For an extra rise try starting at a hotter oven (425 F) for 4 to 5 minutes, then lower to 350 F for the remaining time.
Can I make substitutions for eggs, milk, or butter?
Yes. For dairy-free use plant milk and vegan butter. For egg replacements try flax eggs (1 tbsp ground flax + 3 tbsp water per egg) though texture may change. You can swap oil for melted butter or applesauce (use slightly less applesauce).
How do I store and reheat the muffins?
Store glazed muffins at room temperature up to 2 days in an airtight container or in the fridge for 4 to 5 days. Reheat gently in a 300 F oven for 5 to 8 minutes or microwave 12 to 20 seconds. If refrigerated, let them sit a few minutes at room temperature before serving.
Can I freeze the muffins and how should I freeze them?
Yes. Freeze unglazed muffins wrapped individually or in a single layer in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature. If frozen glazed, the glaze can crack or become sticky; for best texture, freeze unglazed and glaze after thawing.
How do I adjust the glaze consistency?
Start with melted butter, powdered sugar, vanilla, and 1 tablespoon maple syrup. Add water 1 teaspoon at a time until you reach a dip-able consistency. For a thicker glaze use less water, for a pourable glaze add a little more water or milk.
What type of pumpkin should I use?
Use solid pack pumpkin puree or homemade cooked pumpkin. Do not use pumpkin pie filling because it already contains sugar and spices and will change the texture and sweetness.
How many muffins does this recipe make?
This recipe yields about 18 to 20 standard-size muffins when using a common 1/4 cup to 1/3 cup scoop. Exact count depends on how full you fill each cup.
How do I get nicely rounded muffin tops?
Make sure the oven is fully preheated, fill each cup nearly to the top, and use a single scoop for even portions. Avoid overmixing the batter. For an extra rise try starting at a hotter oven (425 F) for 4 to 5 minutes, then lower to 350 F for the remaining time.
Can I make substitutions for eggs, milk, or butter?
Yes. For dairy-free use plant milk and vegan butter. For egg replacements try flax eggs (1 tbsp ground flax + 3 tbsp water per egg) though texture may change. You can swap oil for melted butter or applesauce (use slightly less applesauce).
How do I store and reheat the muffins?
Store glazed muffins at room temperature up to 2 days in an airtight container or in the fridge for 4 to 5 days. Reheat gently in a 300 F oven for 5 to 8 minutes or microwave 12 to 20 seconds. If refrigerated, let them sit a few minutes at room temperature before serving.
Can I freeze the muffins and how should I freeze them?
Yes. Freeze unglazed muffins wrapped individually or in a single layer in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature. If frozen glazed, the glaze can crack or become sticky; for best texture, freeze unglazed and glaze after thawing.
How do I adjust the glaze consistency?
Start with melted butter, powdered sugar, vanilla, and 1 tablespoon maple syrup. Add water 1 teaspoon at a time until you reach a dip-able consistency. For a thicker glaze use less water, for a pourable glaze add a little more water or milk.
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