Pumpkin Muffins with Maple Glaze {VIDEO}

Our homemade PUMPKIN MUFFINS are loaded with pumpkin puree, warm spices, baked to perfection, and drizzled with a sweet maple glaze! The ultimate fall breakfast or snack option.

If you’re a fan of muffins, then you are going to love some of our other favorites such as our favorite Cinnamon Sugar Donut Muffins, Apple Spice Muffins with Streusel Topping, and Glazed Pumpkin Doughnut Muffins. Each one brings the aromas of fall right to your kitchen. 

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maple glazed pumpkin muffins on a teal cupcake stand

Why We Love Pumpkin Muffins with Maple Glaze

We have many Fall traditions, and one of my favorites is, of course, baking with pumpkin. Pumpkin makes ultra-moist muffins, quick-bread, donuts, cakes and more!

This pumpkin muffin recipe and my pumpkin bread recipe are always on the must-make list every year. Like my favorite pumpkin bread recipe, they are a low-fuss easy recipe that turns out perfectly every time.

They are delicious plain, but the sweet maple glaze on top can’t be missed!

They keep well at room temperature, are freezer-friendly, and are the best homemade pumpkin muffins. You are going to love them!

glazed pumpkin muffin with a bit missing

Ingredients For Maple Glazed Pumpkin Muffins 

I love pumpkin muffins because they are so quick and easy to make with simple ingredients that I usually already have on hand.

(full printable recipe at the end of this post)

  • Canned pumpkin– Canned pumpkin is essentially pumpkin puree. You can make your own if you have pumpkin pie pumpkins on hand. 
  • Granulated Sugar – Also called white sugar.
  • Eggs– Make sure your eggs are still good by placing them in a bowl of water. If they sink, they are good. If they float, throw them out. 
  • Canola Oil – Makes muffins moist.
  • Flour– Use a spoon to scoop flour into your measuring cup. Don’t use the measuring cup to scoop the flour otherwise, you’ll end up with too much flour. 
  • Baking soda-This is a leavening agent. It makes your muffins nice and fluffy, so make sure it’s fresh.
  • Cinnamon and Ground cloves– Warm spices are a great addition to pumpkin recipes.
  • Walnuts– If you don’t have walnuts, you can substitute them pecans. Nuts are always optional. If you don’t like them, leave them out. 
  • Raisins– These are optional. If you don’t like raisins, try dried cranberries or leave them out. 
  • Maple syrup– For the delicious maple glaze, you’ll need maple syrup. You can also add maple extract, for a more prominent maple flavor.
  • Melted butter – For the glaze. Salted or unsalted are both fine.
  • Powdered sugar– When making glazes, powdered sugar blends smoother and better than granulated sugar. 
  • Vanilla extractVanilla extract adds an additional layer of sweet flavors and aromas to your maple glaze. 
  • Water or Milk –  your choice, both work well for the glaze.

glazed and powdered sugar topped pumpkin muffins on a cooling rack

How to Make Pumpkin Muffins with Maple Glaze

These aren’t your ordinary muffins! These pumpkin muffins are moist, fluffy, and topped with a sweet maple glaze the whole family will love. You’re going to love how easy they are to make.

Preheat and prep: Begin this recipe by preheating your oven to 350℉. Then, grease or butter your muffin pans. This recipe makes 48 muffins, so you’ll need more than one pan.

Blend wet ingredients and sugar: Combine your sugar, pumpkin, and eggs in a large mixing bowl. Blend them with an electric mixer until thoroughly combined. 

Mix dry ingredients: In another bowl, mix your flour, baking soda, cinnamon, ground cloves, and salt together. 

Combine dry and wet ingredients: Next, add your dry ingredients slowly into your wet ingredients. Stir until it is combined and there is no more dry flour. Be careful not to overmix. 

Add mix-ins. Fold the walnuts and raisins into your muffin batter. 

Pour and bake: Fill each muffin well ½ to ¾ full with the batter. Then, bake on the middle rack for 20-25 minutes. 

Let them cool: After your muffins have finished cooking, let them cool for 10 minutes before transferring to wire racks. 

Make the glaze: While the muffins cool, make your maple glaze. Simply whisk your melted butter, powdered sugar, vanilla, maple syrup, and water/milk/cream in a bowl. Whisk until smooth and desired consistency. 

Drizzle with glaze: After the muffins have cooled completely, drizzle them with your delicious maple glaze. 

pumpkin muffins with powdered sugar on top

Pumpkin Muffin FAQs

How do you tell if muffins are done baking without a toothpick? 

If you don’t have any toothpicks, it’s no big deal. Simply look for a knife with the thinnest blade and insert it into the center of a muffin. If it comes out clean, they are done. You can also do the jiggle test. If you shake the muffin tray and the centers are firm, they are most likely done. 

What Makes Muffins Light and Fluffy?

To make your muffins light and fluffy do NOT overmix the batter.  Also, have your ingredients, especially eggs at room temperature. This helps your muffins have a smooth mixture that traps air and expands when heated in the oven. 

What’s The Difference Between a Cupcake and a Muffin?

Muffins have a different texture than cupcakes do. They are denser and basically the same as quick-bread. Cupcakes, on the other hand, are sweeter with a softer, fluffier cake-like texture. 

Do I Have to Add the Glaze?

The maple glaze on these pumpkin muffins is optional but highly recommended. It gives the muffins another layer of sweetness. Pumpkin and maple are perfect together and make for one delicious muffin. 

How Many Muffins Does this Recipe Make?

This recipe makes 48 regular-sized muffins or two 9×5 loaves of pumpkin bread. Typically, I will make one batch of 24 muffins, and then 1 loaf of pumpkin bread. 

How Do I Store Leftover Muffins?

You can keep your muffins covered at room temperature for about three days. Additionally, you can wrap muffins in plastic wrap and then foil and freeze them for 2-3 months. Thaw frozen muffins overnight at room temperature. 

pumpkin muffin with maple glaze dripping off the top

Pro Tips for Delicious Pumpkin Muffins

Don’t overmix your batter: You want all the dry ingredients blended smoothly with the dry ingredients, but if you overmix, it will result in dry, hard muffins. 

Check your muffin pan color: The color of your muffin pan may cook faster or shorter. If you have a dark muffin pan, it may cook the batter more quickly. Check your muffins at 20-minutes with a toothpick. 

Make the perfect glaze: If you prefer to have a thinner glaze, use water as the liquid when making it. However, if you want a thicker, more spreadable glaze, use whipping cream. Keep in mind that the more fat in the liquid, the thicker it will be. 

Adjust times for different sized pans: You can use this batter to make pumpkin breads, muffins, or mini muffins. You’ll need to adjust the times depending on the type of pan that you use. Here are the bake times and pan sizes:

9×5 loaf, bake 55-65 minutes
8×4 loaf, bake 45-55
mini loaf, bake 20-45 mins (depending on size)
regular size muffins, bake 20-25 minutes
mini muffins, bake 10-15 minutes

pumpkin muffins on a cooling rack with leaves on the counter

Like This Pumpkin Muffin Recipe? Pin It!

There’s just something about the sweet aroma of pumpkin that brings warmth to my soul during the fall months. This pumpkin muffin recipe has stood the test of time in our family for decades.  You’ll want to make room in your recipe box for this one! 

pinterest-image

glazed pumpkin muffins collage

 

glazed pumpkin muffin with a bit missing

Pumpkin Muffins with Maple Glaze

Yield: 48 muffins
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Our homemade PUMPKIN MUFFINS are loaded with pumpkin puree, warm spices, baked to perfection, and drizzled with a sweet maple glaze! The ultimate fall breakfast or snack option.

Ingredients

For Muffins

  • 4 cups granulated sugar
  • 3⅓ cups (29 ounce can) canned pumpkin
  • 3 eggs
  • 1 cup canola oil
  • 4 cups all-purpose flour
  • 1 tablespoon baking soda
  • 2 teaspoons cinnamon
  • 1½ teaspoon ground cloves
  • 1 teaspoon salt
  • 2 cups raisins *
  • 2 cups walnuts, chopped *

For Maple Glaze:

  • 4 tablespoons melted butter
  • 2½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoons maple syrup (or maple extract)
  • 1-2 tablespoons water, milk or heavy whipping cream (see notes)

Instructions

  1. Preheat oven to 350°F and grease or butter muffin pans (recipe yields 48 muffins)
  2. Using a large mixing bowl, combine sugar, pumpkin, and eggs and beat with an electric mixer until blended.  Add oil and continue beating until well incorporated.
  3. In another mixing bowl stir together flour, baking soda, cinnamon, ground cloves, and salt.
  4. Add the dry ingredients to the wet ingredients and stir until just combined and there is no more dry flour in the batter. Do not overmix!
  5. Stir in walnuts and raisins.
  6. Pour the batter into the muffin wells.  Bake on middle rack in oven for 20-25 minutes (depending on your oven and the color of your muffin pan—dark pans cook the contents more quickly than light pans), or until a toothpick inserted in the center of the muffins comes out clean.  Cool for 10 minutes before removing from pans to wire racks.
  7. For Maple Glaze: Whisk melted butter, powdered sugar, vanilla, maple syrup, and water/milk/cream together in a medium bowl. Whisk until smooth and desired consistency. If too thick add a little more liquid. If too thin, add a little more powdered sugar.
  8. Wait until the pumpkin muffins have cooled completely before drizzling with glaze.  Enjoy!
  9. The muffins will keep at room temperature, covered, for about three days.
  10. To freeze, wrap the fully cooled pumpkin muffins in plastic wrap and then foil. Freeze for 2-3 months. Thaw overnight at room temperature still wrapped.

Notes

NOTES: This recipe makes 48 pumpkin muffins or two 9"x 5" loaves of pumpkin bread.  Often I will make 1 loaf of pumpkin bread and 24 pumpkin muffins, or I will make 6-8 mini loaves (for gifting)- mini loaf pans come in a variety of sizes.  I don't own 8"x 4" loaf pans, but this recipe should yield 4 loaves if you are using that size.

  • 9x5 loaf, bake 55-65 minutes
  • 8x4 loaf, bake 45-55
  • mini loaf, bake 20-45 mins (depending on size)
  • regular size muffins, bake 20-25 minutes
  • mini muffins, bake 10-15 minutes

For Glaze: If you prefer a thinner glaze that you can pour on and run over the sides, use water or regular milk for the liquid.  If you want a thicker more spreadable glaze, use whipping cream.  The more fat in the liquid, the thicker the glaze will be.

If you want to skip the glaze, simply dust with powdered sugar, if desired. Or glaze some, and dust some with powdered sugar.

* Nuts and raisins are optional. Feel free to leave them out if you prefer.

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Nutrition Information:
Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 240Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 15mgSodium: 139mgCarbohydrates: 38gFiber: 1gSugar: 27gProtein: 3g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.

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pumpkin muffin with bite out