Bakery Style Pumpkin Muffins with Maple Glaze
This is the best Pumpkin Muffin Recipe ever. The muffins are fluffy, moist, with the perfect crumb, and topped with a maple glaze. This recipe is so easy to make – you will have bakery quality pumpkin muffins straight from your oven in less than 1 hour!Â
It’s pumpkin season and I seriously couldn’t be more excited! Call me basic but, fluffy, moist pumpkin spiced muffins with maple glaze dripping over them? I am here for this!
These pumpkin muffins are everything a perfect muffin should be – fluffy, moist, with the perfect crumb. They are packed with warm and cozy fall spices and topped with a delicious maple glaze. Enjoy these pumpkin muffins for breakfast, a midday snack, or dessert.
PUMPKIN MUFFIN INGREDIENTS
This pumpkin muffin recipe calls for very simple ingredients that you probably already have in your pantry and refrigerator. Let’s go over all of the ingredients used in this bakery style pumpkin muffin recipe.Â
- Butter: I always bake with salted butter. It doesn’t contain any natural flavorings that unsalted butter has. Just two ingredients; cream and butter. You can use unsalted butter if you prefer, you may just need to increase the sea salt by ½ tsp in the recipe!Â
- Brown Sugar: Light or dark brown sugar work in this recipe. I like to use dark brown sugar for a more intense taste.
- Homemade Pumpkin Spice Mix: I like to make my own pumpkin spice mix for this recipe. You will need ginger, nutmeg, all spice, ground cloves, and cinnamon.
- Eggs: Make sure that your eggs are room temperature for the best results.
- Vanilla extract: Always use pure vanilla extract (not imitation) for the best tasting baked treats!
- All Purpose Flour: All purpose flour: I always use unbleached all-purpose flour in my baking. You can also use pastry flour or all-purpose gluten free flour with great results as well!
- Buttermilk: If you don’t have any buttermilk on hand, you can make your own by mixing ¾ cup whole or 2% milk with ¾ tablespoon vinegar or lemon juice. Let the mixture stand for 10 minutes before using it in your recipe.
- Pumpkin Puree: make sure that you use pumpkin puree and NOT pumpkin filling.
HOW TO MAKE MOIST PUMPKIN MUFFINS
These moist pumpkin muffins are SO easy to make! The method is a little bit different from traditional muffins. To get the fluffy texture and fine crumb of bakery style muffins, this pumpkin muffin recipe uses the creaming method. Let’s go through all of the steps to make sure you end up with the perfect pumpkin muffins.
STEP 1: CREAM BUTTER, BROWN SUGAR, AND SPICES
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, spices, and salt. Cream the ingredients on medium-low speed until light.
STEP 2: ADD THE EGGS AND VANILLA EXTRACTS
Add the eggs, one at a time, beating well after each addition. Make sure that your eggs are at room temperature. This will make it easier for them to be incorporated into the batter. Once the eggs have been added to the mixture, mix in the vanilla extract.
STEP 3: SIFT DRY INGREDIENTS
Sift the flour, baking powder, and baking soda into a mixing bowl, and set aside.
STEP 4: COMBINE WET INGREDIENTS
In a large glass measuring cup or a mixing bowl, stir the buttermilk and the pumpkin puree until combined, and set aside.
STEP 5: ADD DRY INGREDIENTS ALTERNATELY WITH THE LIQUIDSÂ
Add the sifted dry ingredients to the butter mixture alternately with the liquids. Begin and end with the dry ingredients. Scrape down the sides of your mixing bowl occasionally for even mixing. Follow this order:
- Add one-third of the dry ingredients and mix on low speed just until blended in.
- Add one-half of the liquid mixture and mix until blended in.
- Add half of the remaining dry ingredients and mix until blended.
- Add the remaining liquids and mix until combined.
- Finally, add the rest of the dry ingredients and mix until there are no more dry spots, being careful not to over mix.
STEP 6: FILL THE MUFFIN PAN AND BAKE
Place 20 muffin liners in two standard 12-cup muffin pans. Fill each well two-thirds full, about 1/3 cup of batter. Bake in a preheated oven for 25-30 minutes, or until the tops are golden and spring back when pressed.Â
HOW TO MAKE PUMPKIN BREAD
You can make this recipe into a moist pumpkin bread if you’d like! Just bake in a loaf pan at 350 degrees for 45-55 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs.Â
STEP 5: COOL, GLAZE, & ENJOYÂ
Cool the pumpkin muffins in the pans for about 10 minutes. Then remove the muffins from the pan and transfer them to a cooling rack to cool. Once the muffins are a little cool, it’s time for the maple glaze!Â
To make the maple glaze, simply whisk together powdered sugar, maple syrup, and milk. Make sure that you use 100% pure maple syrup for the best tase! Adjust the amount of milk, to how thin or thick you like your glaze to be. Enjoy these bakery style muffins warm or room temperature!Â
HOW DO YOU KNOW WHEN PUMPKIN MUFFINS ARE DONE?
Check for doneness by lightly touching the top of the muffins. If they are done baking, the tops will spring back. You can also test the center of a muffin with a toothpick. If the toothpick comes out with wet batter, keep baking in 5-minute intervals and re-testing. You’ll know the muffins are done when their tops are high and a toothpick in the center comes out with just a few moist crumbs.
HOW DO YOU STORE PUMPKIN MUFFINS?
I recommend storing these pumpkin muffins in an airtight container for up to five days! If you would like to keep these muffins for a longer amount of time, keep them covered in an airtight container in the refrigerator for up to 1 week.Â
CAN YOU FREEZE PUMPKIN MUFFINS?
YES! These bakery style pumpkin muffins freeze very well! Make sure they are fully cooled to room temperature and unglazed. Then, put them in an airtight, freezer-safe container and store them in the freezer.Â
HOW LONG CAN YOU FREEZE MUFFINS?Â
These moist pumpkin muffins can be stored in the freezer for up to three months!Â
HOW DO YOU REHEAT A FROZEN MUFFIN?Â
There are a few different ways that you can reheat these pumpkin muffins.
- The muffins can be thawed completely at room temperature
- Heat frozen muffins in the microwave – place a muffin on a microwave safe plate and microwave on HIGH for 30-45 seconds.
- Reheat frozen muffins in the oven – wrap each muffin individually in foil and place in oven set to 350 degrees F for 10-15 minutes.
More Fall Recipes You’ll Love!
Whole Wheat Pumpkin Muffins
Pumpkin Butter Stuffed Snickerdoodles
Baked Cinnamon Sugar Pumpkin Donuts
Pumpkin Chai Cheesecake Tarts
Chewy Walnut Spice Cookies with Honey Glaze
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Bakery Style Pumpkin Muffins with Maple Glaze Recipe
Ingredients
Pumpkin Muffins
- 13 tbsp 188 g butter, room temperature
- 1 1/3 cup 250 g brown sugar
- 2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 2 eggs room temperature
- 1 tsp vanilla extract
- 3 cup 375 g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 cup 188 ml buttermilk* (see notes)
- 1/3 cup 150 g pumpkin puree
Maple Glaze
- 1 2/3 cup 200 g confectioner's sugar
- 2 tbsp maple syrup
- 4-6 tbsp milk
Instructions
Pumpkin Muffins
- Preheat oven to 400 degrees F. Place 20 muffin liners in two standard 12-cup muffin pans and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, spices, and salt. Cream on medium-low speed until light.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Sift the flour, baking powder, and baking soda into a mixing bowl, and set aside.
- In a large glass measuring cup or a mixing bowl, stir the buttermilk and the pumpkin puree until combined, and set aside.
- Add the sifted dry ingredients to the butter mixture alternately with the liquids, in three additions. Begin and end with the dry ingredients. Scrape down the sides of your mixing bowl occasionally for even mixing.
- Fill each muffin liner two-thirds full, about 1/3 cup of batter. Bake in a preheated oven for 25-30 minutes, or until the tops are golden and spring back when pressed and a wooden skewer inserted into the center comes out clean.
- Cool the pumpkin muffins in the pans for about 10 minutes. Then remove the muffins from the pan and transfer them to a cooling rack to cool. Once the muffins are a little cool, it’s time for the maple glaze!Â
Maple Glaze
- Combine confectioner's sugar, maple syrup, and 4 tbsp milk in a mixing bowl and whisk until smooth. Add more milk, one tablespoon at a time, until desired consistency.
- Cover muffin tops with maple glaze and enjoy!
- Store pumpkin muffins in an airtight container at room temperature for up to five days or in the refrigerator for up to 1 week.Â
Notes
- BUTTERMILK SUBSTITUTE: If you don’t have any buttermilk on hand, you can make your own by mixing ¾ cup whole or 2% milk with ¾ tablespoon vinegar or lemon juice. Let the mixture stand for 10 minutes before using it in your recipe.
- PUMPKIN BREAD: You can make this recipe into a moist pumpkin bread if you’d like! Just bake in a loaf pan at 350 degrees for 45-55 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs
- FREEZE PUMPKIN MUFFINS: To freeze pumpkin muffins, make sure they are fully cooled to room temperature and unglazed. Then, put them in an airtight, freezer-safe container and store them in the freezer for up to 3 months.
