Iced Pumpkin Muffins

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Dive into the cozy flavors of fall with these Pumpkin Muffins—perfectly spiced and topped with a sweet icing.

Craving something cozy and delicious? You’re going to love this Pumpkin Muffin recipe, perfect for any time you need a taste of fall in every bite. These muffins are moist, flavorful, and downright addictive!

Pumpkin Muffins are the perfect blend of spice and sweetness, making them an ideal treat for chilly mornings or any time you crave a taste of autumn. They’re moist, flavorful, and with their sweet glaze, just the right amount of indulgent.

Why I love this recipe

• These muffins are like a bite of autumn in every mouthful.
• They’re so easy to make and always turn out perfectly moist.
• The sweet icing and crunchy chopped walnuts give the perfect balance to the moist texture of the spiced muffin.

Ingredients

• all-purpose flour
• cinnamon
• baking powder
• baking soda
• salt
• canned pumpkin puree (not pumpkin pie filling)
• brown sugar
• oil
• vanilla extract
• milk
• eggs
• walnuts
• powdered sugar

Step by step

1. Begin by preheating the oven to 350°F and preparing a muffin pan with silicone or paper liners.
2. Combine the flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl and whisk together.
3. In a separate medium bowl, mix together the pumpkin puree, brown sugar, oil, vanilla extract, milk, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Add chopped walnuts.

1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
2. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
3. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
4. Once the muffins are completely cool, top with icing or sprinkle with powdered sugar before serving. Enjoy!
5. In a small mixing bowl, sift the icing sugar to remove any lumps.
6. Gradually add the milk, starting with 2 tablespoons, and whisk until smooth. If the icing is too thick, add more milk, a little at a time, until you reach your desired consistency.
7. Once the pumpkin muffins have cooled completely, drizzle the icing over the tops of the muffins.
8. Allow the icing to set before serving the muffins.

Variations

For a twist, try adding chocolate chips to the batter for extra sweetness.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. To reheat, microwave for 10-15 seconds or warm in the oven at 300°F for 5 minutes.

To freeze, store un-iced cupcakes in a freezer bag for up to 3 months. Thaw overnight at room temperature.

If you try this recipe please comment and rate it below, I love hearing from you!

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