Pumpkin muffins with maple glaze combine two seasonal favorites.Pumpkin-spiced, luscious, maple-glazed fall morning delight.
– 1/2 cup vegetable oil – 1 cup granulated sugar – 2 large eggs – 1 cup pumpkin puree (not pie filling) – 1/2 cup buttermilk – 1 tsp vanilla extract – 1/2 tsp cinnamon – 1/2 tsp ginger – 1/2 tsp nutmeg – 1/4 tsp cloves – 1/2 tsp salt – 2 tsp baking powder – 1/2 tsp baking soda – 1 3/4 cup all purpose flour GLAZE – 2 cups confectioner's sugar – 4 Tbsp maple syrup – 2 Tbsp water, or more to thin – 1/2 tsp maple extract (optional)
Heat oven to 375F. Spray or paper-line muffin tins. Mix the oil, sugar, eggs, pumpkin, buttermilk, vanilla extract, and spices in a large bowl.
combining pumpkin muffin wet ingredients Mix in salt, baking powder, and soda. Mix these well. Mixing flour into pumpkin muffins
Fold in flour and mix until no dry flour remains. Be careful not to overmix your batter now. Mixing pumpkin muffin batter
Fill 10 muffin cups full. Bake for 25–27 minutes. Pumpkin muffin batter in pan Let muffins cool on a rack before glazing. Cooling pumpkin muffins
Prepare the glaze while the muffins cool. Combine powdered sugar, maple syrup, and water to form a glaze. To begin, add 2 teaspoons water.
Add extract if using. maple-glazed pumpkin muffins on rack Dip each (cold!) muffin headfirst into the glaze, flip, and dry on a rack.
Too little glaze? Add a little more sugar. Too much glaze? Add a little more syrup to thin it out. Wait until the glaze is hard to eat it.