Easy Pumpkin Muffins with a Cinnamon Glaze
This easy Pumpkin Muffin Recipe will give you the best moist muffins. The perfect fall treat for breakfast or even snack. Add a simple Cinnamon glaze to make them extra special.
Nothing better than cool Fall weather, unless you are baking some delicious Fall desserts. And these Pumpkin Spice Muffins are a perfect example. I added a simple Cinnamon glaze to take them over the top!
I used Pumpkin Puree and not pumpkin pie filling in these muffins, I also added cinnamon, pumpkin pie spice and chopped nuts.
My eldest daughter has discovered the love of baking, so she is now my personal recipe tester and she has already made these muffins three times, they love them so much.
More Delicious Muffin Recipes
- Big Double Chocolate Chip Muffins
- Carrot Cake Muffins with a Cream Cheese Frosting
- Orange Streusel Muffins
How to make Pumpkin Muffins
- In a large bowl whisk together until smooth oil, eggs and pumpkin puree until combined.
- In a medium bowl whisk together the flour, baking powder, spices, sugars and nuts.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Spoon into prepared muffin tin and bake for about 15-20 minutes.
- Let cool then drizzle with the cinnamon glaze.
What does mix just until combined mean?
It means to mix until there are still some small lumps and the batter is not completely smooth. This is very important when baking muffins or even some sweet bread.
Over mixing will actually cause the baked good to be dense and not rise.
A good rule to follow is to stir the mixture no more the 15-16 stirs.
What nuts go best with Pumpkin or Winter Squash?
The best nuts to use are walnuts, pecans or hazelnuts.
What is the best squash for baking?
The best pumpkins for baking are ones that are called Sugar or Pie Pumpkins. Or better known as Baby Pam, Autumn Gold, New England Pie, Ghost Rider, or even Cinderella, and Fairy Tale.
Don’t worry if the outside of the pumpkin looks a little dull just as long as it doesn’t have any big bruises or soft spots, it will be fine.
Pumpkins also have a long shelf life and can keep for months as long as they are kept a a cool room temperature.
How to store the muffins
Store the muffins in an airtight container or zip-lock bag lined with paper towels, place a paper towel between each layer. Then place another paper towel on top of the muffins before closing the container or bag.
The paper towel keeps the muffins from becoming soggy. They will keep for 2-3 days at room temperature or 6-7 days in the fridge.
They can also be frozen in the same manner (freezer safe container or bag) and will keep for up to two months.
So if you are a muffin lover like me and the aroma of Fall is calling then I hope you try these Pumpkin Muffins and let me know what you think. Enjoy!
Easy Pumpkin Muffins
Equipment
- 12 size muffin pan
Ingredients
- 1/2 cup vegetable oil (I use corn or sunflower oil)
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 pinch salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup chopped nuts (walnuts, hazelnuts or pecans)
CINNAMON GLAZE
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/2 teaspoon ground cinnamon (more or less you decide)
Instructions
- Pre-heat the oven to 375F (190C). Grease and flour a 12 medium size muffin pan or a 6 large size muffin pan.
- In a large bowl whisk together until smooth oil, eggs and pumpkin puree until combined.
- In a medium bowl whisk together the flour, baking powder, cinnamon, pumpkin pie spice, salt, sugars and nuts.
- Then add the flour mixture to the egg mixture. And mix with a wooden spoon or spatula just until combined (about 15-16 stirs). Spoon into the prepared muffin tin* (if using the large one use 5 if medium i think 10 you see). Bake approximately 15-20 minutes check with a toothpick. Let the muffins cool, then remove from the tin to cool completely. Drizzle with Cinnamon glaze if desired. Enjoy!
FOR THE CINNAMON GLAZE
- In a small bowl whisk together the powder sugar and cinnamon until combined then add the milk or cream, one tablespoon at a time until you reach the desired constituency.
Delicious!! Just remember to add the oil to the 2nd step.
Hi Mary, thanks glad you liked it. Take care!
These were delicious and so easy to make! I added some chopped candied ginger that was terrific! Thanks for an awesome autumn treat!
Hi Sally, thanks so much, so glad you enjoyed them. Take care!
I’m surprised there aren’t more comments! (And I usually am not one to do so myself) Having a can of pumpkin to use up, plus some spices from Burlap & Barrel which I was excited to try out, I made the muffins today and they were outstanding! Definitely better than your average muffin (of course I did add chocolate chips!) Will make again come Fall!
Hi Erin, thanks so much, I don’t think they have been discovered yet. 🙂 Take care.
These are FANTASTIC! I have made them for two different groups and everyone was very complementary. Thanks for the recipe.
Hi Deborah, thanks so much, glad everyone enjoyed them.