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Best Easy Mini Pumpkin Muffins with Maple Glaze

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These moist and tender mini pumpkin muffins are topped with a sweet maple glaze, making them the perfect fall treat. Quick and easy to make with simple ingredients, they’re ideal for cozy mornings, holiday gatherings, or a late-night baking adventure.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup (170g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • ¼ cup (57g) unsalted butter, melted and cooled slightly
  • ¼ cup (60ml) milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • ¾ cup (90g) powdered sugar, sifted
  • 2–3 tablespoons pure maple syrup

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan or line with paper liners.
  2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. In a separate bowl, whisk together pumpkin puree, egg, melted butter, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are okay). Do not overmix.
  5. Fill each mini muffin cup about three-quarters full using a 1-tablespoon cookie scoop or two spoons.
  6. Bake for 10-12 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through for even baking.
  7. Let muffins cool in the pan for 2 minutes, then transfer to a wire rack to cool completely (about 15-20 minutes).
  8. While muffins cool, make the glaze: In a small bowl, whisk together sifted powdered sugar and 2 tablespoons maple syrup until smooth. Add more maple syrup if needed for a pourable consistency.
  9. Drizzle glaze over cooled muffins using a spoon or fork. Let glaze set for about 10 minutes before serving.

Notes

For best results, use room temperature ingredients and measure flour by spooning and leveling. Do not overmix the batter to avoid tough muffins. If using fresh pumpkin puree, drain excess liquid. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen (unglazed) for up to 3 months.

Nutrition

Keywords: mini pumpkin muffins, maple glaze, fall baking, easy pumpkin muffins, pumpkin spice

Find it online: https://perkypan.com/best-easy-mini-pumpkin-muffins-with-maple-glaze/