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A mini pumpkin muffin bite with a bite removed.

Iced 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.
Servings: 24 muffins
Chef Alli
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

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Ingredients
 

Mini Muffin Bites

  • 1 cup canned pumpkin or fresh pureed pumpkin
  • 6 tablespoons 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 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Glaze

  • 2/3 cup powdered sugar
  • tiny smidge of kosher salt
  • 1/2 teaspoon vanilla extract
  • milk, water, or orange juice as needed to thin the glaze

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.
    1 cup canned pumpkin or fresh pureed pumpkin , 6 tablespoons unsalted butter, melted , 1/3 cup packed dark brown sugar, 1/4 cup pure maple syrup, 1 large egg
  • 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.
    1 cup all-purpose flour, 1 teaspoon pumpkin pie spice, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
  • 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 the glaze a bit thicker if you're going to dip the tops of the muffins into it, or thinner if you'd like to drizzle the glaze over the muffins.
    2/3 cup powdered sugar, tiny smidge of kosher salt, 1/2 teaspoon vanilla extract, milk, water, or orange juice
  • 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.

Nutrition

Calories: 85kcalCarbohydrates: 14gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 73mgPotassium: 43mgFiber: 1gSugar: 9gVitamin A: 1687IUVitamin C: 1mgCalcium: 13mgIron: 1mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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