Print

Cozy Small-Batch Pumpkin Muffins with Maple Glaze

Small-Batch Pumpkin Muffins with Maple Glaze - featured image
Print Recipe

A comforting, small-batch recipe for pumpkin muffins made with just a few simple ingredients. These muffins feature a moist pumpkin base and a rich maple glaze, perfect for a quick treat or single serving.

Ingredients

Scale
  • 1/2 cup (120g) pumpkin puree
  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (60ml) maple syrup
  • 1 large egg, room temperature
  • 2 tablespoons (30ml) vegetable oil
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons (30ml) maple syrup (for glaze)
  • 1 tablespoon (15ml) heavy cream (for glaze)
  • 1 tablespoon (14g) unsalted butter (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In a blender, combine pumpkin puree, egg, maple syrup, and vegetable oil. Blend on high for 30 seconds until smooth.
  4. Pour wet mixture into dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  5. Lightly grease a 6-cup muffin tin or line with paper liners.
  6. Divide batter evenly among 4 cups (filling about 3/4 full).
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While muffins cool, make the glaze: In a small saucepan over low heat, combine maple syrup, heavy cream, and butter. Stir until smooth and slightly thickened (3-4 minutes).
  10. Drizzle warm glaze over cooled muffins and let set for 10 minutes before serving.

Notes

Ensure baking powder is fresh for proper rise. Do not overmix the batter to avoid tough muffins. Room temperature ingredients mix more evenly. If pumpkin puree is watery, drain it in a sieve for 10 minutes. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use a flax egg and plant-based butter/cream.

Nutrition

Keywords: pumpkin muffins, maple glaze, small batch baking, easy muffin recipe, fall baking, comfort food, gluten-free option, vegan option

Find it online: https://clunkcook.com/cozy-small-batch-pumpkin-muffins-with-maple-glaze-3-ingredient-easy-recipe/