These mini glazed pumpkin muffins are drizzled with an orange glaze to give you the ultimate brunch treat or afternoon snack!
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I'm always looking for tasty, somewhat healthy snacks that are easy to take to work. Enter the glazed mini pumpkin muffin. I just love these as a snack! They keep me full and satisfy my sweet tooth at the same time.
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 passed the taste test in my new office so I know you'll want to add them to your fall baking list!
Tips for Making Mini Pumpkin Muffins
- Be sure to use pure pumpkin puree not pumpkin pie filling. The filling has a different texture and taste than puree.
- 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 flakey.
- 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.
Storing Pumpkin Muffins
These muffins store well in an airtight container for a couple of days. Store them without the glaze and then add it right before you eat 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 so when you are ready to use it, just add a little more juice or a touch of water. It's also really easy to make, so you may just want to make it fresh before serving.
things 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.
Glazed Mini Pumpkin Muffins
For the muffins
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 15- ounce can pumpkin puree
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 cup packed dark brown sugar
- ½ cup coconut oil, melted
- 2 large eggs
For the glaze
- 1 cup powdered, confectioners sugar
- 3-4 teaspoons orange juice
- Heat the oven. Preheat oven to 400°F. Spray 24 mini muffin cups with baking spray.
- Combine the dry ingredients. Add the flour, baking soda and salt to a small mixing bowl and whisk together until combined.
- Make the batter. In the bowl of a stand mixer fitted with a whisk, combine the pumpkin, ginger, cinnamon, cloves, sugar and oil. Mix on medium-low for 1 minute. Add the eggs and mix on low for 30 seconds. Slowly add the flour and mix for 2 minutes or until combined.
- Prepare and bake the muffins. Using a tablespoon cookie scoop or large spoon divide the batter evenly between the 24 muffin cups. Bake for 11-13 minutes or until the top of the muffins springs back when touched lightly. Remove from oven and cool slightly.
- Make the glaze. Add the powdered sugar to a mixing bowl. Add 2 teaspoons of orange juice. Stir to cominbe. Add additional juice until desired consistency is reached. Drizzle the glaz on the cooled muffins and enjoy!
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