Pumpkin Muffins with Pumpkin Spice Glaze
Pumpkin Muffins with Pumpkin Spice Glaze are soft and moist with a sweet spiced glaze. Quick to make with simple ingredients.
Print
Pin
Servings: 12
Calories: 253kcal
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.
Tried this recipe?Head down to the comments and give it a star rating!
Nutrition
Calories: 253kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 147mg | Potassium: 91mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1890IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
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.