These Glazed Pumpkin Muffins are warm and cozy, perfect for autumn mornings! Made with sweet pumpkin and spices, each bite is soft and flavorful.
The glaze on top adds a nice touch of sweetness that makes them hard to resist. I enjoy having one with my coffee—it really brightens my day! ☕️🎃
Key Ingredients & Substitutions
Flour: All-purpose flour works great for these muffins. If you’re looking for a gluten-free option, you can substitute it with a gluten-free flour blend. Make sure it includes a binding agent, like xanthan gum!
Pumpkin Puree: Canned pumpkin puree is convenient, but you can also use fresh pumpkin. Just roast and mash it for a fresher taste. I prefer the canned variety for its consistency, though!
Spices: The mix of cinnamon, nutmeg, cloves, and ginger gives these muffins their warm flavor. You can adjust the spices to your liking, or even use pumpkin pie spice as a mix-in!
Vegetable Oil: I like using vegetable oil for moist muffins. You can swap it for melted coconut oil or unsweetened applesauce for a lighter version!
Buttermilk: If you don’t have buttermilk, mix regular milk with a teaspoon of vinegar or lemon juice. It adds a nice acidity that makes the muffins fluffier.
How Do You Get Fluffy Muffins Without Overmixing?
A key to fluffy muffins is not overmixing the batter. Here are a few tips to help:
- Mix the dry ingredients and wet ingredients separately. Combine them gently to avoid activating the gluten too much.
- Use a spatula and fold the ingredients together instead of stirring vigorously.
- Stop mixing as soon as you can no longer see dry flour. A few lumps are okay!
Follow these steps, and your muffins will come out light and airy every time!
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
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk (or milk with 1 teaspoon vinegar)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious recipe will take you about 15 minutes to prep and 18-22 minutes to bake. Plus, you’ll want to set aside some time for the muffins to cool before adding the glaze. In total, you can have these lovely muffins ready in about 45 minutes!
Step-by-Step Instructions:
1. Prepping to Bake:
First things first, preheat the oven to 350°F (175°C). While the oven is warming up, line a muffin tin with paper liners or simply grease it lightly with non-stick spray. This will help your muffins lift out easily once they’re done.
2. Mixing the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and all your spices—cinnamon, nutmeg, cloves, and ginger. This helps to evenly distribute the leavening agents and spices, so your muffins have a consistent flavor and rise!
3. Blending the Wet Ingredients:
In a large mixing bowl, add the canned pumpkin puree along with the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix everything together until it’s nice and smooth. I love how the pumpkin gives it a beautiful color!
4. Combining Dry and Wet Mixtures:
Now, it’s time to combine! Gradually add your dry ingredients to the wet mixture, stirring gently. It’s important not to overmix; you just want to combine everything. Finally, stir in the buttermilk. You should see a few lumps—that’s perfectly okay!
5. Filling the Muffin Cups:
Using a spoon or a cookie scoop, divide the muffin batter evenly into each muffin cup. Fill each cup about two-thirds full for the best results.
6. Baking Time!
Place the muffin pan in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick in the center of a muffin—if it comes out clean, they’re ready!
7. Cooling Down:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. I know it’s hard to wait, but this step helps with texture!
8. Making the Glaze:
While your muffins cool, let’s whip up the glaze! In a bowl, mix the powdered sugar, milk, and vanilla extract together until smooth. You want it to be pourable but not too runny.
9. Glazing the Muffins:
Once your muffins are cool, drizzle the glaze over the top of each one. You can use a spoon or even a piping bag for a nicer look. Allow the glaze to set before digging in!
Enjoy your sweet and tender Glazed Pumpkin Muffins! They’re perfect for breakfast, snack time, or anytime you want a little taste of fall. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin by roasting it until tender and mashing it. Just make sure to drain any excess moisture for the best texture in your muffins.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them or freeze them for up to 3 months. Just remember to thaw them before enjoying!
Can I Substitute the Buttermilk?
Yes, if you don’t have buttermilk, simply mix regular milk with 1 teaspoon of vinegar or lemon juice and let it sit for a few minutes. This alternative will still provide the acidity needed for fluffy muffins.
How Can I Make These Muffins Healthier?
For a healthier twist, you can replace some of the all-purpose flour with whole wheat flour and use unsweetened applesauce in place of half of the vegetable oil. This will cut down on sugar and fat while adding fiber!
