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Glazed Pumpkin Muffins on Platter

Glazed Pumpkin Muffins

5 from 2 votes
Moist, delicious pumpkin muffins, with crumb topping, and a drizzle of glazed icing
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12
Course: Breakfast, Dessert
Ingredients Method Notes

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

Method
 

Pumpkin Muffins
  1. Preheat oven to 350 degrees. Add paper muffin cups to pan, or generously grease pan.
  2. In a medium bowl, whisk to combine: flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Set aside.
  3. 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.
  4. Beat in the can of 100% pumpkin, the mixture will look grainy/mealy at this point. Totally normal!
  5. Add the flour mixture from earlier, mixing on low speed until combined.
  6. Spoon batter into prepared muffin pans, dividing evenly into 20-24 muffins (I used my large cookie scoop, and that worked really well).
  7. Proceed to preparing and adding the crumb topping, prior to baking.
Spiced Crumb Topping
  1. Melt 6 Tbsp Salted Butter over low heat.
  2. Whisk together flour, granulated sugar, brown sugar, nutmeg, cloves, Allspice, and cinnamon.
  3. Whisk melted butter into dry ingredients, just until crumbles have formed and a uniform consistency is achieved. Do not overmix.
  4. Spoon crumbs over top of each unbaked muffin, pressing lightly to help them adhere to the top of the muffin during baking
  5. 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)
  6. After muffins have cooled for 1 hour, prepare vanilla icing and drizzle over prepared muffins
Vanilla Icing
  1. Whisk the sifted confectioner's sugar, 2 Tbsp heavy cream, salt, and 1/2 tsp vanilla.
  2. 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).