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Cozy Small-Batch Pumpkin Muffins with Maple Glaze

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These tender, spiced pumpkin muffins are made in a small batch of six, topped with a rich maple glaze. Perfect for a cozy fall treat without the commitment of a full dozen.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • 2 tablespoons (25g) packed light brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ cup (120g) pumpkin puree
  • ¼ cup (60ml) buttermilk, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons (42g) unsalted butter, melted and slightly cooled
  • ½ cup (60g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1 to 2 teaspoons milk or heavy cream

Instructions

  1. Preheat oven to 375°F (190°C). Line 6 cups of a standard muffin tin with paper liners or grease thoroughly.
  2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a larger bowl, whisk together pumpkin puree, buttermilk, egg, vanilla extract, and melted butter until smooth.
  4. Pour dry ingredients into wet ingredients and fold with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. Let batter rest at room temperature for 10 minutes.
  6. Divide batter evenly among the 6 muffin cups, filling each about ¾ full.
  7. Bake for 15 to 18 minutes, until tops are golden and a toothpick inserted in center comes out clean or with a few moist crumbs.
  8. Cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
  9. While muffins cool, make the glaze: In a small bowl, whisk together powdered sugar and maple syrup until smooth. Add milk or cream 1 teaspoon at a time until drizzling consistency.
  10. Drizzle glaze over cooled muffins. Let set for about 10 minutes before serving.

Notes

For best results, use room temperature ingredients. Let batter rest for 10 minutes for taller, domed tops. Do not overmix. Use pure maple syrup for the glaze, not pancake syrup. Muffins can be stored in an airtight container at room temperature for up to 3 days. Freeze unglazed muffins for up to 3 months.

Nutrition

Keywords: pumpkin muffins, small batch, maple glaze, fall recipe, easy muffins

Find it online: https://leilameals.com/cozy-small-batch-pumpkin-muffins-with-maple-glaze-easy-fall-recipe/