Print

Perfect Small-Batch Pumpkin Muffins with Maple Glaze

perfect small-batch pumpkin muffins with maple glaze - featured image
Print Recipe

These moist and tender pumpkin muffins are topped with a sweet maple glaze, making them an irresistible fall treat. Quick and easy to prepare, they’re perfect for last-minute gatherings or cozy mornings.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup (120g) pumpkin puree
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg, room temperature
  • 2 tablespoons (30ml) milk
  • 1 teaspoon vanilla extract
  • 3/4 cup (90g) powdered sugar, sifted
  • 2 tablespoons (30ml) pure maple syrup
  • 1 tablespoon (15ml) milk (plus more if needed)
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line 6 cups of a muffin tin with paper liners. Fill empty cups halfway with water.
  2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, whisk together pumpkin puree, vegetable oil, egg, milk, and vanilla extract until smooth.
  4. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few streaks of flour are fine).
  5. Divide batter evenly among the 6 lined cups, filling each about 3/4 full.
  6. Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. For the glaze: sift powdered sugar into a small bowl. Add maple syrup, milk, and vanilla extract. Whisk until smooth. Adjust consistency with more milk or powdered sugar as needed.
  8. Once muffins are completely cool, drizzle glaze over tops. Let set for about 10 minutes before serving.

Notes

Use room temperature ingredients for best results. Do not overmix the batter. Check baking powder freshness before starting. For dairy-free, use plant-based milk and coconut oil. For gluten-free, use a 1:1 gluten-free flour blend. Muffins can be frozen without glaze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, small batch, maple glaze, fall baking, easy recipe

Find it online: https://lyrafeast.com/perfect-small-batch-pumpkin-muffins-with-maple-glaze-best-easy-recipe/