As soon as the cold breeze starts, it means it’s time to make these scrumptious Pumpkin Muffins! These pumpkin muffins are perfect for autumn mornings and afternoon snacks. The fall aromas of cinnamon, nutmeg, and clove will fill your kitchen while you bake these fluffy and soft muffins. Then, you finish them off with a sweet vanilla drizzle.
What You Need To Make Pumpkin Muffins
These muffins are easy to make with basic ingredients. For the muffins, you will need:
Pumpkin puree mix: This used to be available only during the cold season, but now it can be found in the baking aisle year-round.
Oil: I used organic extra virgin olive oil, but you can also use a different light oil that you prefer.
Sugar: For a sweetness.
Eggs: Make sure they are a large size.
Baking powder and baking soda.
Flour: Unbleached.
Salt: Just a bit.
And the spices: Cinnamon, nutmeg, and ground cloves.
What do I need to make this recipe?
- 1 cup pumpkin mix
- 1/2 cup oil (I used organic extra virgin olive oil)
- 1 1/2 cups sugar
- 2 large eggs
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1 3/4 cups flour
What do I need to make the glaze?
- 1 cup powdered sugar
- 2 Tbsp milk
- 1 tsp vanilla
How to make Vanilla-Glazed Pumpkin Muffins:
- Preheat oven to 350F. Prepare muffin forms.
- In a medium-sized bowl, combine 1 cup of pumpkin puree, 1/2 cup of oil and 1 1/2 cups of sugar, and 2 large eggs. Mix or beat with a mixer until smooth.
- In a separate bowl, combine the dry ingredients: Baking powder, baking soda, salt, cinnamon, nutmeg, ground cloves, and flour.
- Incorporate the dry ingredients into the wet ingredients.
- Grease your muffin pan (if needed), then using a small ice cream scoop, spoon the batter into the cups.
- Bake at 350F for 15 minutes. (This is for mini-muffin size.) Add more baking time if you’re making the regular muffin/cupcake size. Check by inserting a toothpick into one muffin, making sure it comes out clean.
How to Make Vanilla Glaze for Pumpkin Muffins
The glaze is optional, but I truly recommend you whisk it together, because not only is it made with just three pantry staple ingredients, but it makes a perfect and tasty addition to the muffins.
All you need to make a glaze is to whisk together vanilla, milk, and confectioners sugar (powdered sugar).
- Drizzle on top of each muffin.
Another Muffin Recipe You May Want to Try:
Equipment I Used:
More sweet recipes to check out:
Glazed Pumpkin Muffins
Equipment
- bowls
- muffin pan
- ice cream scoop
- whisk
Ingredients
- 1 cup pumpkin mix
- ½ cup oil I used organic extra virgin olive oil
- 1 ½ cups sugar
- 2 large eggs
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ground cloves
- 1 ¾ cups flour
Glaze:
- 1 cup powdered sugar
- 2 Tbsp milk
- 1 tsp vanilla
Instructions
- Preheat oven to 350F. Prepare muffin forms.
- In a medium sized bowl, combine 1 cup of pumpkin puree, 1/2 cup of oil and 1 1/2 cups of sugar, and 2 large eggs. Mix or beat with a mixer until smooth.
- In a separate bowl, combine 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground cloves, and 1 3/4 cups of flour.
- Incorporate the dry ingredients with the liquid ingredients.
- Into a muffin pan (grease if needed) using a small ice cream scoop spoon put the batter in.
- Bake at 350F for 15 minutes. (This is for mini-muffin size.)
Glaze (optional) :
- Mix together 1 cup powdered sugar, 2 Tablespoons milk, and 1 teaspoon vanilla. Drizzle on muffins.
- Enjoy!
Nutrition
