Glazed Pumpkin Muffins

I felt inspired this week to attempt a new recipe, one I have never made before. I did some research on Pumpkin bread, thinking that is what I would choose. My mom makes a very tasty pumpkin bread, so I was craving something similar. I found a few recipes, but none of them quite fit. I decided to take 3 separate recipes and mix them together to create these Glazed Pumpkin Muffins. The recipe is simple, and the results are delicious! Even though we are in December, it is technically still Autumn, and these muffins definitely hit the spot!

Making the Batter for Glazed Pumpkin Muffins

Preheat your oven to 350 degrees (for 20-24 standard muffins), or 325 degrees (for 12 jumbo muffins). Prepare pans with paper baking cups, or grease pans generously if you don’t have muffin liners.

In a medium bowl, whisk together flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Set aside.

In a large bowl for an electric stand mixer, beat the softened butter and granulated sugar on medium speed until just combined.

Beat eggs in one at at time, mixing thoroughly after each addition. Add 1 tsp vanilla extract. Beat on medium speed until batter is light and fluffy, up to 2 minutes.

Add can of 100% pumpkin, and beat until just combined, scraping sides of the bowl with a spatula once during. The batter will look mealy and congealed…this is normal!

Gradually add the flour mixture, beating on low speed until just combined.

The batter will be somewhat light and fluffy. Transfer evenly into prepared baking pans. I used my large cookie scoop, and it was super easy and simple to distribute my muffin batter evenly in the baking pans.

Now that the muffin batter is all set, it is time to work on the crumb topping.

Spiced Crumb Topping

Melt 6Tbsp butter in a small sauce pan on low heat. Meanwhile, whisk together your dry ingredients in medium bowl.

Add the melted butter to the flour mixture, and stir slowly with a fork, until crumbs start to form. They should all have a uniform consistency. Be careful not to over-mix.

Evenly spoon the spiced crumbs on top of the muffin batter in each slot of the pan. Press gently on the surface of the batter to help the crumb topping adhere to the top of the muffins during baking.

Bake standard muffins at 350 degrees for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean (bake 12 jumbo muffins at 325 degrees for 35-40 minutes).

Let the muffins cool in the pan for 10 minutes, then transfer to a countertop to cool.

After about an hour, prepare the vanilla icing, and drizzle over the prepared muffins with a spoon.

I love a big muffin with my coffee in the morning. These muffins turned out better than I could have hoped, and I will definitely make them again soon!

Glazed Pumpkin Muffins

Moist, delicious pumpkin muffins, with crumb topping, and a drizzle of glazed icing

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Breakfast, Dessert

Servings 12

Ingredients

  

Pumpkin Muffins

• 2 cups All Purpose Flour
• 1/2 tsp Kosher Salt
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Ground Cloves
• 1 tsp Ground Cinnamon
• 1 tsp Ground Nutmeg
• 3/4 cup Salted Butter, softened (1.5 sticks)
• 1.5 cup Granulated Sugar
• 2 large Eggs
• 1 tsp Vanilla Extract
• 1 15oz can 100% Pure Pumpkin (I used the Aldi Brand)

Crumb Topping

• 3/4 cup All Purpose Flour
• 1/4 cup Granulated Sugar
• 1/4 cup Brown Sugar (light)
• 6 Tbsp Melted Butter
• 1/4 tsp Ground Nutmeg
• 1/4 tsp Allspice
• 1/4 tsp Ground Cinnamon
• 1/8 tsp Ground Cloves

Vanilla Icing

• 1 cup Confectioner's sugar , sifted (after measuring)
• 1/2 tsp Vanilla Extract
• 2 Tbsp Heavy Cream
• 1-2 Tbsp Milk
• 1/2 tsp Kosher Salt

Instructions

 

Pumpkin Muffins

• Preheat oven to 350 degrees. Add paper muffin cups to pan, or generously grease pan.
• In a medium bowl, whisk to combine: flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Set aside.
• In a large bowl of an electric mixer, beat the softened butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Mix in 1 tsp of Vanilla Extract. Continue beating until batter is very light, and fluffy. This might take up to 2 minutes.
• Beat in the can of 100% pumpkin, the mixture will look grainy/mealy at this point. Totally normal!
• Add the flour mixture from earlier, mixing on low speed until combined.
• Spoon batter into prepared muffin pans, dividing evenly into 20-24 muffins (I used my large cookie scoop, and that worked really well).
• Proceed to preparing and adding the crumb topping, prior to baking.

Spiced Crumb Topping

• Melt 6 Tbsp Salted Butter over low heat.
• Whisk together flour, granulated sugar, brown sugar, nutmeg, cloves, Allspice, and cinnamon.
• Whisk melted butter into dry ingredients, just until crumbles have formed and a uniform consistency is achieved. Do not overmix.
• Spoon crumbs over top of each unbaked muffin, pressing lightly to help them adhere to the top of the muffin during baking
• Bake 20-24 muffins at 350 degrees for 25-30 minutes, or until toothpick inserted in the center of a muffin comes out clean (for 10-12 jumbo muffins, bake at 325 degrees for 35-40 minutes)
• After muffins have cooled for 1 hour, prepare vanilla icing and drizzle over prepared muffins

Vanilla Icing

• Whisk the sifted confectioner's sugar, 2 Tbsp heavy cream, salt, and 1/2 tsp vanilla.
• Add another Tbsp of milk and whisk, add more milk 1 tbsp at a time until desired consistency is reached. Icing should be thin enough to drizzle with a spoon over the muffins.

Notes

Optional Bread Substitution:

This recipe can be used for pumpkin bread, it makes enough batter for 2, 8X4 loaf pans. Just grease the pans thoroughly, and bake at 325 degrees for 60-70 minutes, checking by inserting a toothpick at 55 minutes. If more baking time is needed due to  batter appearing when the toothpick is removed, continue checking the bread for done-ness often, in 5-minute increments.

If you prepared pumpkin bread loves, let cool in pan for 10 minutes after removing from the oven. Then transfer loaves out onto a wire rack to finish cooling.

Icing:

This amount of icing is just the right amount for a batch of muffins, a cake, scones, and/or cinnamon rolls.

You may substitute Half-n-half for cream/milk, adding 1 Tbsp at a time until desired consistency is reached (should be able to drizzle with a spoon).

Keyword Glazed Muffin, Muffins, Pumpkin, Pumpkin bread, Pumpkin Dessert, Pumpkin muffins, Pumpkin spice