Mini Pumpkin Muffins with Orange Glaze

These mini pumpkin muffins are drizzled with an orange glaze to give you the ultimate brunch treat or afternoon snack!

For more pumpkin recipes, try my Gingerbread Pumpkin Cheesecake Bars and these Maple Glazed Pumpkin Scones!

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Weekend brunch gatherings are a fun way to entertain. Creating a menu with easy to eat, easy to serve foods is key. Enter the glazed mini pumpkin muffin. I just love these for a fall brunch and they double as a great snack option too!

I think pumpkin makes almost everyone think of fall. When the pumpkins come out it means the leaves are starting to turn and there is a chill in the evening air. I've been making these muffins for years. They are just the right balance between sweet and savory. And if you are trying to cut down on sugar they are really good without the glaze too. They've been taste-tested by adults and kids so I know you'll want to add them to your fall baking list!

Contents:

• Ingredient Notes
• Tips for success
• How to make this recipe
• Frequently Asked Questions
• Tools you may want for this recipe
• Serving suggestions
• More brunch recipes
• Glazed Mini Pumpkin Muffins

Ingredient Notes

The full list of ingredients and quantities can be found in the recipe card below.

• Pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling. The filling has a different texture and taste than puree.
• Whole wheat flour Whole wheat flour has a different fiber and protein content than all-purpose flour and gives these muffins their texture. I've not tested this recipe with all-purpose flour so don't recommend substituting.
• Dark brown sugar: Dark brown sugar has more molasses so it has a richer taste. I don't recommend substituting but if absolutely necessary, you can use light brown sugar.
• Coconut oil: In most climates, coconut oil stays in solid form in the jar, so you need to measure then melt it.
• Eggs: I always use large eggs in my recipes.
• Confectioner's sugar: Also known as powdered sugar, it gives you a smooth, sweet glaze for these muffins.
• Orange juice: I generally use fresh orange juice since it's less expensive to buy an orange and juice it, but if you drink OJ regularly, you can use that for the glaze.
• Spices: ground ginger, ground cinnamon, ground cloves
• Pantry staples: Baking soda, salt

Tips for success

• I don't recommend substituting another oil for the coconut oil. While you still get a great taste, the texture of the muffins changes. They come out much denser and less tender.
• Using a cookie scoop helps to ensure the muffins are a consistent size. The muffin cups will be very full and depending on the exact size of the cups you may have a little bit of batter left over.

How to make this recipe

These muffins come together in just a few steps.....

Step 1 | Mix the dry ingredients. You start by adding all of the dry ingredients to a mixing bowl and using a whisk to blend everything together.

Step 2 | Mix the wet ingredients. Then add the pumpkin, ginger, cinnamon, cloves, sugar and melted coconut oil to the bowl of a stand mixer. You'll want to use the whisk attachment to mix them together. Once they are combined, add the eggs and continue to mix on low speed. Slowly add the flour and keep mixing until everything is combined. The batter should be smooth but thick.

Step 3 | Bake the muffins. Divide the batter evenly between 24 prepared mini muffin cups. I recommend using a small cookie scoop to ensure evenly sized muffins. The muffin cups will be very full. Bake the muffins for about 12 minutes or until the tops spring back when touched. Remove from the oven and cool slightly.

Step 4 | Make the glaze. While the muffins are cooling, add the powdered sugar to a small bowl. Pour in the orange juice and mix. Drizzle the glaze over the muffins and serve.

Frequently Asked Questions

How do I store leftovers?

These muffins store well in an airtight container for a couple of days. I generally keep them on the counter though you can also store them in the refrigerator. Store them without the glaze and then add it right before you serve them. If you like them warm about 10 seconds in the microwave will do the trick.

If you want to keep them for longer than a few days, I'd recommend freezing them. Again, leave the glaze off before freezing. The glaze will also keep for a couple of days in the refrigerator. It will get hard when chilled so when you are ready to use it, just add a little more juice or a touch of water. The glaze is also really easy to make, so I recommend making it fresh just before serving.

Tools you may want for this recipe

Baking Spray - This spray is a great item to have on hand in your kitchen if you bake often. It keeps your baked goods from sticking and doesn't darken your pans.

Tablespoon Cookie Scoop - These scoops are super useful kitchen tools. I have them in several sizes. The tablespoon size is perfect for filling mini muffin cups and works for cookies too!

Mini Muffin Pan - In addition to making perfect mini muffins, which I love, this pan also works for mini quiche and other two-bite appetizers.

Serving suggestions

To create the perfect fall brunch menu for a small group, I'd serve these pumpkin muffins with:

• Quiche with Leeks & Pancetta: I always recommend one egg dish as the centerpiece for any brunch menu.
• Shaved Brussels Sprouts Salad: This salad is a great option at any time of year and adds some veggies to your brunch spread.
• Fresh fruit: A platter of fresh fruit like melons, berries, grapes or other seasonal fruit can balance out the menu.
• Sparkling wine or mimosas: If you want to serve cocktails with brunch, prosecco is an easy option and if you add a pitcher of orange or grapefruit juice your guests can easily make mimosas if they like.

More brunch recipes

If you are looking for other brunch recipes check out these reader favorites:

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This post was originally published in October 2019. It was updated in October 2023 with some new information and photos. No changes were made to the original recipe.