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.

Pumpkin Muffins

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.

Easy Pumpkin Muffin Recipe

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?

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!

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5 from 2 votes

Easy Pumpkin Muffins

This easy, moist Pumpkin Muffin Recipe is the perfect fall treat for breakfast or snack. Add a simple Cinnamon glaze to make them extra special.

Course Breakfast, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 10 muffins

Calories 324kcal

Author Rosemary Molloy

Ingredients

• 1/2 cup vegetable oil (I use corn or sunflower oil)1/2 cup vegetable oil (I use corn or sunflower oil)
• 2 large eggs2 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)1 cup pumpkin puree (not pumpkin pie filling)
• 1 3/4 cups all purpose flour1 3/4 cups all purpose flour
• 2 teaspoons baking powder2 teaspoons baking powder
• 1 1/2 teaspoon ground cinnamon1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice1/2 teaspoon pumpkin pie spice
• 1 pinch salt1 pinch salt
• 1/2 cup granulated sugar1/2 cup granulated sugar
• 1/2 cup brown sugar1/2 cup brown sugar
• 1/4 cup chopped nuts (walnuts, hazelnuts or pecans)1/4 cup chopped nuts (walnuts, hazelnuts or pecans)

CINNAMON GLAZE

• 1/2 cup powdered sugar1/2 cup powdered sugar
• 1-2 tablespoons milk or cream1-2 tablespoons milk or cream
• 1/2 teaspoon ground cinnamon (more or less you decide)1/2 teaspoon ground cinnamon (more or less you decide)

US Customary - Metric

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.

*You will probably get about 10 medium or 5 large. I like to fill my muffin pans almost full to the rim.

Nutrition

Calories: 324kcal | Carbohydrates: 47g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 26mg | Potassium: 198mg | Fiber: 2g | Sugar: 28g | Vitamin A: 3874IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

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