Pumpkin Spice Cake Muffins
Moist, sweet, and delicious, this iced Pumpkin Spice Cake Muffins recipe is the perfect way to celebrate Fall and all things pumpkin spice.
Pumpkin Spice Cake Muffins Recipe
These moist and tender muffins with pumpkin pie spice are impossible to resist. Who doesn’t love a good pumpkin muffin??
They have a lot of pumpkin flavor in bite-size form, freeze well and the recipe doubles or triples easily.
I like to enjoy these with a cup of warm cider on a chilly Autumn morning – so perfect.
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If you like these recipes, make sure to check out my Easy Pumpkin Cinnamon Rolls.
Ingredients
Muffins:
- Canned pumpkin or homemade pumpkin puree
- Flour
- Butter
- Dark brown sugar
- Pure maple syrup
- Egg
- Pumpkin pie spice
- Baking soda
- Kosher salt
Glaze:
- Powder sugar
- Vanilla extract
- Milk, water, or orange juice
How to make Pumpkin Spice Cake Muffins
Preheat the oven to 350 degrees f. Spray a 24-count mini muffin pan with non-stick baking spray; set aside.
In a large mixing bowl, combine the pumpkin, melted butter, brown sugar, maple syrup, and egg; whisk until blended.
In a small bowl, combine the dry ingredients; add to the pumpkin mixture stirring just until the ingredients are combined. Don’t over mix!!
Using a small cookie scoop, divide the batter between the 24 mini muffin cups.
Bake on the center oven rack for 10-11 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Be sure you cover the hot muffins with aluminum foil immediately after you’ve removed them from the oven.
The foil covering helps create condensation from residual heat that is contained and gently works its way into your muffins making them super moist.
Allow the mini muffin bites to cool completely before removing them from the pan.
To make the glaze, combine the powdered sugar, salt and vanilla, adding the liquid a tiny amount at a time, just until the glaze is the consistency you desire, whisking until smooth.
Make sure muffins are completely cooled before icing them to prevent the icing from melting.
Drizzle the cooled muffin bites with the glaze, as desired; store in an air-tight container for up to 3 days.
How long will these muffins keep in the freezer?
You can store these muffins in the freezer for up to 6 months if they are in a good air-tight container or freezer bags.
When I’m making these muffins, I usually double or triple the recipe and then freeze some – super handy.
Can I make regular-sized pumpkin muffins instead of these muffins?
You can definitely make 12 regular-sized muffins with the batter.
Increase the baking time to 19-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
More Favorite Recipes to Enjoy
Pumpkin Poke Cake is a perfectly-spiced cake drizzled with sweetened condensed milk and topped with a fluffy cream cheese topping and crunchy toffee pieces.
My family goes ga-ga over these Baked Pumpkin-Spice Cake Doughnuts with Cinnamon Glaze when I make them for breakfast or a lazy Sunday morning.
Instant Pot Pumpkin Chocolate Chip Pound Cake with Cider Glaze is yummy, dense, and moist – everything you desire in a pound cake.
Iced Pumpkin Spice Cake Muffins
Ingredients
Mini Muffin Bites
- 1 cup canned pumpkin or fresh pureed pumpkin
- 6 Tbs. unsalted butter, melted
- 1/3 cup packed dark brown sugar
- 1/4 cup pure maple syrup
- 1 large egg
- 1 cup all-purpose flour
- 1 tsp. pumpkin pie spice
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
Glaze
- 2/3 cup powdered sugar
- tiny smidge of kosher salt
- 1/2 tsp. vanilla extract
- milk, water, or orange juice
Instructions
Make the Muffin Bites
- Preheat the oven to 350. Spray a 24-count mini muffin pan with non-stick baking spray; set aside.
- In a large mixing bowl, combine the pumpkin puree, melted butter, brown sugar, maple syrup, and egg: whisk until well blended.
- In a small bowl, combine the flour, pumpkin pie spice, baking soda, and salt; add to the bowl with pumpkin mixture, stirring just until the ingredients are combined. Don’t over mix at this point.
- Using a small cookie dough scoop, divide the batter between the prepared mini muffin cups.
- Bake on the center oven rack for 10-11 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Be sure you cover the hot muffins with aluminum foil immediately after you’ve removed them from the oven. The foil covering helps create condensation from residual heat that is contained and gently works its way into your muffins making them super moist.
- Allow the mini muffin bites to cool completely before removing them from the pan. Serve and enjoy.
Make the Glaze
- In a small bowl, make the glaze by combining the powdered sugar, salt and vanilla, adding the liquid a tiny amount at a time, just until the glaze is the consistency you desire, whisking until smooth. **You can make it a bit thicker if you're going to dip the tops of the muffins into the glaze, or thinner if you'd like to drizzle the glaze over the muffins.
- Drizzle the glaze over the cooled mini muffin bites, or invert them and dip the top of each one into the glaze. **Sometimes I add just a teeny bit of orange zest to the glaze – it really compliments the pumpkin and maple flavors well.
- Store the mini muffin bites in an air tight container for up to 3 days.