Glazed Mini Pumpkin Muffins

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.

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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 you 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.

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