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Easy Glazed Pumpkin Spice Muffins Recipe for a Cozy Breakfast

Easy Glazed Pumpkin Spice Muffins

Tender pumpkin spice muffins are finished with a simple vanilla glaze for a sweet, cozy breakfast treat. This recipe makes 12 muffins and uses plain pumpkin purée for rich pumpkin flavor.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Muffins
  • 1 3/4 cups (220-225 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
  • 2 teaspoons Pumpkin pie spice
  • 1/2 cup (100 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 2 eggs Large eggs, room temperature
  • 1 cup (225 g) Plain pumpkin purée
  • 1/2 cup (120 ml) Neutral vegetable oil, such as canola
  • 1 teaspoon Vanilla extract
Simple Glaze
  • 1 cup (115 g) Confectioners’ sugar
  • 2 tablespoons, plus more if needed Milk or cream
  • 1/2 teaspoon Vanilla extract
  • 1/4 teaspoon Pumpkin pie spice or ground cinnamon, optional

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease the wells lightly.
  2. Whisk the flour, baking soda, baking powder, salt, and pumpkin pie spice together in a medium bowl.
  3. In a separate large bowl, whisk the granulated sugar, brown sugar, eggs, pumpkin purée, oil, and vanilla until smooth.
  4. Add the dry ingredients to the pumpkin mixture and stir only until no visible streaks of flour remain. Do not overmix.
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds to three-quarters full. For taller tops, rest the batter for 5–10 minutes before baking.
  6. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack and cool completely.
  8. Whisk the confectioners’ sugar, milk or cream, vanilla, and optional spice into a thick but pourable glaze. Drizzle it over the cooled muffins and let it set before serving.

Notes

Use plain canned pumpkin purée, not pumpkin pie filling. Mix the batter just until combined, and cool the muffins completely before glazing so the drizzle remains visible. Store covered at room temperature for up to 2 days or refrigerate for longer storage.