These fluffy pumpkin muffins are full of pumpkin spice flavor and topped with an easy maple glaze that truly takes them to the next level. Fall inspired muffins that make for the perfect snack or breakfast alongside your morning cup of coffee.
As you may have picked up if you follow me on Instagram, I’m not always the hugest fan of pumpkin stuff. Every year when Fall rolls around I get a little bummed knowing that I need to make at least 1 pumpkin recipes for the blog. But honestly? These Maple Glazed Pumpkin Muffins may have changed my mind on my feelings towards pumpkin because they’re the actual shizzzzzz. The perfect amount of sweet, just the right amount of pumpkin spice, and seriously so tender and fluffy. And the good news? If you’re not huge on pumpkin either just switch it out for sweet potato or butternut squash! Which you may have to do anyways because 2020 is just never-endingly relentless and apparently there’s a canned pumpkin shortage. So cheers to attempting to track down pumpkin and to the (possibly) best pumpkin recipe I’ve ever made!
Let’s take a look at the ingredients:
- Coconut oil – I have not tried using melted butter but it should work just as well.
- Pumpkin Purée – You can also use sweet potato puree. I like to use canned because it is already so smooth and makes for a fluffy muffin. Make sure to get purée and NOT pumpkin pie filling.
- Eggs – I haven’t tried using a flax “egg” but if you do, let me know in the comments!
- Maple Syrup: Maple syrup has got to be my favorite all-natural sweetener! It adds that perfect amount of sweetness without needing to use a whole lot. You can also use honey.
- Vanilla extract
- Gluten free flour – I used this flour. Regular all purpose flour should work as well.
- Pumpkin Pie Spice – You can also make your own. Here’s a good recipe.
- Powdered sugar – I just used regular powdered sugar but if you’re looking for sugar free this is a good one.
If you love this recipe, you may also like:
- Healthy Carrot Cake Cupcakes
- Sweet Potato Chai Muffins
- Healthy Zucchini Bread Muffins
- Bakery Style Blueberry Swirl Muffins
If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXOPrint
These fluffy pumpkin muffins are full of pumpkin spice flavor and topped with an easy maple glaze that truly takes them to the next level.
- 1/3 cup coconut oil, melted
- 1 cup puréed pumpkin (or sweet potato)
- 2 eggs
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 1 3/4 cups gluten free flour
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/4 teaspoon salt
For the glaze:
- 1/2 cup powdered sugar
- 1 tbsp maple syrup
- 1 tbsp milk of choice
- 1/4 tsp pumpkin pie spice
- Preheat oven to 350 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick spray.
- In a large bowl whisk together the coconut oil, pumpkin, eggs, maple syrup, and vanilla until smooth.
- In another large bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Add dry ingredients to wet ingredients and mix until just combined. Divide batter evenly between the muffin liners.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- To make the glaze: whisk together the powdered sugar maple syrup, milk, and pumpkin pie spice. If it’s too thick, add 1 teaspoon of milk. Once the muffins are completely cool, spoon glaze over top. Enjoy!
- I like to use canned purée because it makes a fluffier muffin than sweet potato or pumpkin purée that is mashed by hand.
- Category: breakfast
- Method: oven
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 14.8g
- Fat: 7.1g
- Carbohydrates: 30.9g
- Protein: 3.2g
Keywords: pumpkin muffin, muffin, maple pumpkin muffin, gluten free muffin
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