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+ servings

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! 
Prep Time15 mins
Cook Time13 mins
Course: Snacks
Cuisine: American
Keyword: afternoon snacks, fall baking ideas
Servings: 24 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!