Close up of mini pumpkin muffins on a black wire rack

Glazed Mini Pumpkin Muffins

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 28 minutes
  • Yield: 24 muffins 1x
  • Category: Snacks
  • Method: Baking
  • Cuisine: American


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



For the muffins 

  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 15-ounce can pumpkin puree
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup packed dark brown sugar
  • 1/2 cup coconut oil, melted
  • 2 large eggs

For the glaze 

  • 1 cup powdered (confectioners) sugar
  • 34 teaspoons orange juice 


  1. Preheat oven to 400°F.  Spray 24 mini muffin cups with baking spray.  
  2. Combine the dry ingredients.  Add the flour, baking soda and salt to a small mixing bowl and whisk together until combined.  
  3. 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. 
  4. 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. 
  5. 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!  

Keywords: fall baking ideas, afternoon snacks