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Home » American Favorites » Breakfast » Easy Pumpkin Muffins with a Cinnamon Glaze

Easy Pumpkin Muffins with a Cinnamon Glaze

By: Rosemary Published: September 30, 2019 Updated on: October 9, 2022

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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 on a wire rack

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.

Table of Contents

  • More Delicious Muffin Recipes
  • How to make Pumpkin Muffins
  • What does mix just until combined mean?
      • Never Miss a Recipe!
  • What nuts go best with Pumpkin or Winter Squash?
  • What is the best squash for baking?
  • How to store the muffins
  • Easy Pumpkin Muffins
    • Equipment
    • Ingredients US CustomaryMetric 1x2x3x
      • CINNAMON GLAZE
    • Instructions 
      • FOR THE CINNAMON GLAZE
      • *You will probably get about 10 medium or 5 large. I like to fill my muffin pans almost full to the rim.
    • Nutrition

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.
mixing the wet in a bowl and the dry in another for pumpkin muffins
  • Add the dry ingredients to the wet ingredients and mix just until combined.
mixing just until combined
  • Spoon into prepared muffin tin and bake for about 15-20 minutes.
adding the pumpkin muffin mixture to the prepared muffin pan.
  • 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.

pumpkin muffins on a wire rack
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    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.

    unglazed pumpkin muffins on a wire rack

    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!

    up close glazed pumpkin muffin
    pumpkin muffins on a wire rack

    Easy Pumpkin Muffins

    Rosemary Molloy
    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.
    5 from 8 votes
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 10 muffins
    Calories 324 kcal

    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.

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

      Nutrition

      Calories: 324kcalCarbohydrates: 47gProtein: 4gFat: 14gSaturated Fat: 10gCholesterol: 42mgSodium: 26mgPotassium: 198mgFiber: 2gSugar: 28gVitamin A: 3874IUVitamin C: 1mgCalcium: 67mgIron: 2mg
      Keyword pumpkin muffin recipe, pumpkin muffins
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        Breakfast, Desserts, Fall/Winter, Frostings & Glazes, Most Posts, Muffins & Sweet Breads

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        1. Sally says

          October 19, 2022 at 12:11 am

          5 stars
          These were delicious and so easy to make! I added some chopped candied ginger that was terrific! Thanks for an awesome autumn treat!

          Reply
          • Rosemary says

            October 20, 2022 at 4:18 pm

            Hi Sally, thanks so much, so glad you enjoyed them. Take care!

            Reply
        2. Erin says

          March 31, 2021 at 2:16 am

          5 stars
          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!

          Reply
          • Rosemary says

            April 2, 2021 at 9:26 am

            Hi Erin, thanks so much, I don’t think they have been discovered yet. 🙂 Take care.

            Reply
        3. Deborah says

          January 15, 2020 at 1:01 am

          5 stars
          These are FANTASTIC! I have made them for two different groups and everyone was very complementary. Thanks for the recipe.

          Reply
          • Rosemary says

            January 15, 2020 at 2:41 pm

            Hi Deborah, thanks so much, glad everyone enjoyed them.

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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