Description
Warmly spiced, soft, and bursting with cozy pumpkin flavor, these muffins are the ultimate fall bake—made even more irresistible with a silky maple vanilla glaze. Perfect for breakfast, snacks, or gifting to friends, they fill your kitchen with the scent of autumn in under an hour. This version makes 24 muffins, so there’s enough to share (or keep for yourself).
Ingredients
Pumpkin Gingerbread Muffins
1 cup pumpkin purée (not pumpkin pie filling)
2 large eggs
2 tsp pure vanilla extract
Zest of 1 orange (optional)
3 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp fine grain sea salt
1 cup canola or vegetable oil
2/3 cup molasses
2/3 cup whole milk
2/3 cup organic cane sugar
2/3 cup (packed) dark brown sugar
2 tsp baking powder
1 tsp baking soda
4 1/2 cups all-purpose flour, spooned and leveled
Maple Vanilla Glaze
2 cups confectioners’ (powdered) sugar, sifted
2–4 tbsp milk
2 tbsp pure maple syrup
2 tsp pure vanilla extract
Instructions
Preheat oven to 375°F (190°C). Line two 12-cup muffin tins with paper liners or lightly grease.
Mix the batter – In a large bowl, whisk pumpkin purée, eggs, vanilla, orange zest, spices, salt, oil, molasses, milk, and both sugars until smooth. Add baking powder, baking soda, and flour, stirring until just combined (do not overmix).
Bake – Divide batter evenly among muffin cups, filling each about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Make the glaze – Whisk powdered sugar, milk, maple syrup, and vanilla until smooth and pourable. Adjust milk for desired consistency.
Finish – Drizzle glaze over cooled muffins. Let set for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 230 / Muffin
- Sugar: 17g / Muffin
- Fat: 10g/ Muffin
- Carbohydrates: 33g / Muffin
- Protein: 3g / Muffin