Pumpkin Muffin Recipe

A small platter of pumpkin muffins some with a sugar topping and others dipped in a glaze.

5 from 3 votes

Easy no-mixer Pumpkin Muffin Recipe with loads of pumpkin spice, a moist, fluffy crumb and a light glaze (optional) for added sweetness.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast or Brunch

Cuisine: American

Keyword: muffin, pumpkin

Servings:

Calories: 294kcal

Author: Tricia

Ingredients

For the muffins:

2 ¼ cups all-purpose flour (298g)
½ teaspoon salt
2 ½ teaspoons baking powder
¼ teaspoon baking soda
1 tablespoon pumpkin pie spice
¾ cup brown sugar (170g)
2 large eggs at room temperature
1 cup pumpkin puree (244g)
¼ cup unsalted butter melted and cooled slightly (56g)
¼ cup vegetable or canola oil (56g or 2oz)
1 teaspoon vanilla extract
coarse sugar for topping

For the glaze:

1 ½ cups powdered sugar (156g)
3 tablespoons milk or cream
⅛ teaspoon vanilla extract
¼ teaspoon pumpkin pie spice

Optional add-ins:

mini chocolate chips
toasted chopped pecans or walnuts

Instructions

To prepare the muffins:
Preheat oven to 400°F. Lightly grease a 12 muffin tin with vegetable cooking spray or insert cupcake liners. Set aside.
In a large mixing bowl whisk together the flour, salt, baking powder, baking soda, pumpkin spice and brown sugar. Make a well in the center.
In a small mixing bowl whisk the eggs until blended. Add the pumpkin puree, melted butter, oil and vanilla. Stir until blended. Pour the pumpkin mixture into the flour mixture. Fold with a spatula until the dry ingredients are just moistened. The batter will be thick.
Using a large ice cream scoop divide the mixture between the 12 muffin wells. Leave the batter mounded so the muffins will have nice round tops. Set the unbaked muffins aside for 15-20 minutes before baking.
Generously sprinkle the tops with coarse sugar. Bake at 400°F for 16 to 20 minutes or until a toothpick inserted in the center comes out with no wet batter. Cool the muffins in the pan on a rack for 5 minutes, then remove to a wire rack to cool. The muffins can be slightly warm when glazed.

To prepare the glaze:

Whisk together the glaze ingredients and place in a small deep bowl. Dip the tops of the muffins into glaze, covering the muffin top completely. Allow the glaze to dry until set. This won’t take long.

Notes

Store muffins in an airtight container at room temperature for up to 3 days.
Muffins can be frozen before adding the glaze. Thaw completely before applying the icing.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition