Pumpkin Muffins with Pumpkin Spice Glaze – Soft, moist muffins packed with pumpkin and a sweet spiced glaze. Quick to make with simple ingredients.
If you're a fan of all things pumpkin, you're going to love these Pumpkin Muffins with Pumpkin Spice Glaze.
They're soft, fluffy, and filled with warm autumn spices that pair perfectly with the sweetness of the pumpkin.
The muffins themselves are light but moist, thanks to the pumpkin puree, and the pumpkin spice glaze adds an extra layer of sweet, spiced goodness.
I’ve always enjoyed baking, especially in the fall when the weather gets cooler, and there’s nothing better than the aroma of warm pumpkin and spices filling the house.
These muffins are easy to whip up, too. You don’t need fancy equipment or unusual ingredients. They come together in just a few steps and can be ready to enjoy in under an hour.
The recipe uses basic pantry staples like flour, sugar, and butter, plus the star ingredient—pumpkin puree. And if you’re feeling extra festive, the pumpkin spice glaze on top takes these muffins from tasty to irresistible.
If you're looking for more sweet fall flavors, be sure to try Cranberry Pumpkin Seed Muffins and Gingerbread Brownie Bites.
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Why You'll Love This Recipe
- Easy to make – No complicated steps or fancy equipment.
- Rich in pumpkin flavor – Made with real pumpkin puree.
- Perfectly spiced – Warm pumpkin spice throughout the muffins and glaze.
- Versatile – Great for breakfast, snacks, or dessert.
- Cozy and comforting – Perfect for fall and winter baking.
Ingredients
You only need simple pantry ingredients for this recipe!
- Pumpkin Puree – Adds moisture and a subtle pumpkin flavor. You can also use cooked and pureed butternut squash for a similar result.
- Granulated Sugar – Sweetens the muffins. You can substitute with brown sugar for a deeper, caramel-like flavor.
- Milk – Adds moisture and helps create a soft, tender crumb. Dairy-free alternatives like almond or oat milk work just as well.
- Egg – Acts as a binder and adds richness.
- Butter – Provides a buttery flavor and moisture. Can be swapped with oil or a dairy-free alternative if needed.
- Vanilla Extract – Enhances the sweetness and flavor.
- All-Purpose Flour – The base of the muffins. You can substitute with a gluten-free flour blend if needed.
- Baking Powder – Helps the muffins rise, giving them a fluffy texture.
- Pumpkin Spice – A mix of cinnamon, nutmeg, and other spices that gives the muffins their signature fall flavor.
- Powdered Sugar – Sweetens the glaze and provides a smooth texture.
See the recipe card for quantities and method.
How to make Pumpkin Muffins
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
In a large bowl, beat the pumpkin puree, sugar, milk, egg, cooled melted butter and vanilla together.
In another bowl, stir the flour, baking powder, pumpkin pie spice and salt together.
Add the dry ingredients to the wet mixture and gently mix to combine.
Spoon into the muffin cases to ¾ full. Bake for 20-25 mins until the pumpkin muffins are risen and golden. Allow to cool on a wire rack.
For the pumpkin spice glaze
Sift the powdered sugar and pumpkin spice together into a bowl. Add the milk and vanilla and whisk until smooth.
It should be a thick drizzling consistency. If necessary, add a teaspoon more of icing sugar to thicken, or a teaspoon of milk to thin. Drizzle over the completely cooled doughnuts.
Serving Suggestions
- Breakfast – Enjoy these muffins on busy mornings.
- Snack – They’re the perfect midday pick-me-up.
- Dessert – Serve for a simple dessert.
- Holiday gatherings – These are a great addition to a fall or Thanksgiving breakfast spread.
Variations
- Cranberries – Add dried cranberries for a tangy burst of flavor.
- Chocolate chips – For a sweeter, more indulgent treat.
- Pecans or walnuts – Add crunch and a nutty flavor.
- Orange zest – For a fresh, citrusy twist.
Storage and Freezing Advice
Store these muffins in an airtight container at room temperature for up to 3 days. To extend their shelf life, refrigerate them for up to 5 days.
You can also freeze the muffins for up to 3 months. Just make sure they’re completely cooled before freezing, and store them in a freezer-safe container. When you’re ready to enjoy, thaw them at room temperature or warm them up in the microwave or oven.
Recipe Tips
- Don’t overmix the batter. Stir until just combined for the best texture.
- Use room temperature ingredients to ensure even mixing.
- Let the muffins cool completely before adding the glaze, or it may melt into the muffins instead of sitting on top.
- If the glaze is too thick, thin it with a little more milk. If it’s too thin, add more powdered sugar.
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📖 Recipe
Pumpkin Muffins with Pumpkin Spice Glaze
Ingredients
- ½ cup pumpkin puree 150g or cooked and pureed pumpkin or butternut squash
- ⅔ cup granulated sugar 125g
- 1 cup milk 250ml
- 1 egg
- ½ cup butter 50g melted and cooled
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour plain flour (250g)
- 2 teaspoon baking powder
- 2 teaspoons pumpkin spice
For the glaze
- 1 ⅛ cups powdered icing sugar 150g
- 1 teaspoon pumpkin spice
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat an oven to 350°F /180°C and line a 12-cup muffin pan with paper liners.
- In a large bowl, beat the pumpkin puree, sugar, milk, egg, cooled melted butter and vanilla together.
- In another bowl, stir the flour, baking powder, pumpkin pie spice and salt together.
- Add the dry ingredients to the wet mixture and gently mix to combine.
- Spoon into the muffin cases to ¾ full. Bake for 20-25 mins until the pumpkin muffins are risen and golden. Allow to cool on a wire rack.
For the pumpkin spice glaze
- Sift the powdered sugar and pumpkin spice together into a bowl. Add the milk and vanilla and whisk until smooth. It should be a thick drizzling consistency. If necessary, add a teaspoon more of icing sugar to thicken, or a teaspoon of milk to thin. Drizzle over the completely cooled muffins.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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