Spiced Pumpkin Muffins with Maple Glaze

These are American-style pumpkin muffins with warm baking spices, a light brown-sugar sweetness, and a maple glaze that sets on top. The batter uses canned pumpkin for consistent moisture and a straightforward muffin method for a tender crumb.

By Julienne

Cook time: 22 minutes

Servings: 12

Ingredients

• 250 g all-purpose flour sifted
• 8 g baking powder
• 3 g baking soda
• 3 g fine salt
• 4 g ground cinnamon
• 1 g ground nutmeg
• 100 g granulated sugar
• 100 g light brown sugar packed
• 240 g canned pumpkin purée
• 2 unit large eggs lightly beaten
• 120 ml neutral oil
• 60 ml whole milk at room temperature
• 5 ml vanilla extract
• 30 g unsalted butter melted and cooled slightly
• 60 ml maple syrup
• 80 g powdered sugar sifted
• 15 ml water for adjusting the glaze consistency

Instructions

1. Heat the oven to 190°C. Line a 12-cup muffin tin with paper liners or lightly grease each cup. Oven is fully preheated and the pan is ready.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, granulated sugar, and brown sugar until evenly combined. The dry mix looks uniform with no visible clumps of leavener or spice.
3. In a second bowl, whisk the pumpkin purée, eggs, neutral oil, milk, vanilla, and melted butter until smooth. If the mixture looks separated, whisk for 15 to 20 seconds longer. The wet mixture is smooth and evenly orange.
4. Add the wet mixture to the dry mixture and fold with a spatula just until no dry flour streaks remain. Do not overmix; the batter should look slightly lumpy. The batter is combined with a few small lumps still visible.
5. Divide the batter evenly among the 12 muffin cups, filling each cup about three-quarters full. Each cup is filled similarly and the tops are level enough for even baking.
6. Bake for 18 to 22 minutes, until the tops are domed, spring back when lightly pressed, and a tester inserted into the center comes out clean or with a few moist crumbs. The muffin tops are set and a tester comes out mostly clean.
7. Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool until warm, not hot. The muffins release cleanly and are cool enough to glaze without melting it off.
8. For the glaze, whisk the maple syrup, powdered sugar, and water in a small bowl until smooth and pourable. Add the water gradually; you may not need every drop if the glaze becomes thin enough. The glaze ribbons off a spoon and settles into a glossy finish.
9. Drizzle the glaze over the warm muffins and let it set for 5 minutes before serving. The glaze firms slightly on the tops and no longer runs freely.