Fall Spiced Pumpkin Muffins
Moist, tender pumpkin muffins packed with cinnamon, ginger, nutmeg, and cloves, made in one batch for a 12-cup muffin tin. Finish them with an optional maple bourbon ginger glaze for a cozy fall breakfast or treat.
Ingredients
Muffins
- 1 3/4 cups all-purpose flour spooned and leveled
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 can pumpkin puree 15 ounces, 100% pure pumpkin, not pumpkin pie filling
- 2 large eggs room temperature
- 1 cup brown sugar packed
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Maple Bourbon Ginger Glaze (optional)
- 1 cup powdered sugar sifted
- 2 tablespoons pure maple syrup
- 1 tablespoon bourbon optional, or use milk
- 1/4 teaspoon ground ginger optional
- 1 to 2 teaspoons milk or water as needed to thin
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a separate bowl, whisk the pumpkin puree, eggs, brown sugar, oil, and vanilla until smooth.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix, or the muffins will be dense.
- Fill the muffin cups about 3/4 full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then move the muffins to a wire rack to cool completely.
Maple Bourbon Ginger Glaze (optional)
- Whisk the powdered sugar, maple syrup, bourbon, and ginger until smooth. Add milk or water a little at a time until the glaze is pourable. For a thicker glaze, add more powdered sugar.
- Drizzle over the cooled muffins, or poke a few holes in the tops first so the glaze soaks in.
Notes
Use 100% pure pumpkin, not pumpkin pie filling. Out of individual spices? Use 1 tablespoon pumpkin pie spice in place of the cinnamon, ginger, nutmeg, and cloves. For a gluten-free version, swap in a 1:1 gluten-free baking blend with xanthan gum. For kids, leave the bourbon out of the glaze and use milk instead. Store unglazed muffins in an airtight container at room temperature for up to 4 days, or freeze individually wrapped for up to 3 months. Glaze only the muffins you plan to eat that day.