Introduction
You’ll love these bakery-style Pumpkin Spice Muffins for their perfect, moist crumb and warm autumn flavor. They are packed with festive spices, tangy cranberries, and crunchy nuts, then finished with a simple maple glaze. They are surprisingly straightforward to make and fill your kitchen with the most inviting aroma.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6 large muffins
Ingredients
- 275g Plain flour
- 2 teaspoons Baking powder
- 1/4 teaspoon Bicarbonate of soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground Cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground all spice
- 1/4 teaspoon ground or freshly grated nutmeg
- 1/8 teaspoon ground cardamom, optional
- 100ml vegetable, sunflower oil or melted cooled butter
- 200g soft light brown sugar
- 2 Large Eggs, beaten
- 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor) or vanilla bean paste
- 180ml Pumpkin puree
- 100ml buttermilk
- 75g Dried cranberries
- 75g chopped pecans or walnuts
- 25g pumpkin seeds for sprinkling on top
- 1 Tablespoon white sugar mixed with 1 teaspoon ground cinnamon for sprinkling over the top of the muffins
- 150g Icing sugar
- 5 tablespoons Maple syrup
Instructions
- Preheat your oven to 200°C (180°C fan) and line a 6-hole muffin tin with large paper cases.
- In a large bowl, whisk together the plain flour, baking powder, bicarbonate of soda, salt, ground cinnamon, ginger, all spice, nutmeg, and optional cardamom.
- In a separate bowl, whisk together the oil (or melted butter), soft light brown sugar, beaten eggs, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until smooth.
- Whisk in the pumpkin puree and buttermilk into the wet ingredients until fully combined.
- Gently fold the wet ingredients into the dry ingredients using a spatula until just combined; be careful not to overmix. A few streaks of flour are okay.
- Fold in the dried cranberries and chopped nuts (pecans or walnuts) until just distributed.
- Divide the batter evenly between the 6 prepared muffin cases. They will be quite full.
- Sprinkle the tops with the pumpkin seeds, followed by the cinnamon-sugar mixture.
- Bake for 20-25 minutes, or until a skewer inserted into the centre of a muffin comes out clean.
- Transfer the muffins to a wire rack and allow them to cool completely.
- To make the glaze, whisk together the icing sugar and maple syrup in a small bowl until smooth. If it’s too thick, add a few drops of water. Drizzle the glaze over the cooled muffins before serving.
Variations
- Streusel Topping: Skip the pumpkin seeds and cinnamon sugar. Mix 50g flour, 50g brown sugar, 50g cold cubed butter, and 1/2 tsp cinnamon into a crumble. Sprinkle over batter before baking.
- Loaf Style: Pour the batter into a greased and lined 900g (2lb) loaf pan and bake at 180°C for 50-60 minutes for a Pumpkin Spice Loaf.
- Mini Muffins: Use a mini muffin tin and bake for 12-15 minutes for perfect bite-sized treats.
- Glaze Variations: For a creamier glaze, replace half the maple syrup with softened cream cheese. For a citrus twist, add a teaspoon of orange zest to the glaze.
Tips for Success
- Don’t Overmix: Mix the batter just until the dry ingredients are incorporated. Overmixing leads to dense, tough muffins.
- Use Fresh Spices: The flavor relies on your spices. If they’ve been in your cupboard for over a year, their potency will be diminished.
- Fill Muffin Cups Well: For that classic domed bakery-style top, don’t be shy—fill the paper cases nearly to the top.
- Cool Completely: Ensure muffins are fully cooled before glazing, or the glaze will simply melt and run off.
Storage & Reheating
Store unglazed muffins in an airtight container at room temperature for up to 3 days. Glazed muffins are best stored in a single layer. To refresh, warm a muffin in the microwave for 10-15 seconds.
FAQ
- Can I use pumpkin pie filling instead of puree?
- What can I use if I don’t have buttermilk?
Make a quick substitute by adding 1 teaspoon of lemon juice or white vinegar to 100ml of regular milk. Let it sit for 5 minutes before using.
- Can I make these muffins ahead of time?
Yes, you can bake them a day in advance. Store them unglazed, and make and add the glaze just before serving for the best texture.
- Why are my muffins dense and gummy?
This is almost always caused by overmixing the batter, which develops the gluten in the flour. Mix until just combined.
- Can I freeze these muffins?
Absolutely. Freeze unglazed, cooled muffins in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and glaze before serving.
- Can I omit the nuts or cranberries?
Yes, you can omit one or the other. If omitting both, you may wish to add an extra 50g of pumpkin puree to maintain the batter’s moisture.