Introduction
Capture the essence of cozy autumn in your kitchen with these Pumpkin Spice Muffins. They combine a moist, warmly spiced crumb with delightful bursts of tangy cranberry and crunchy nuts, finished with a simple yet decadent maple glaze. You’ll find these are the perfect balance of sweet, spiced, and satisfying.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6 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 (400°F). Line a 6-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the plain flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger, all spice, nutmeg, and cardamom (if using).
- In a separate medium bowl, whisk together the oil or melted butter and soft light brown sugar until well combined. Add the beaten eggs, vanilla powder (use half this amount if you prefer less rich vanilla flavor), pumpkin puree, and buttermilk, whisking until smooth.
- Fold in the dried cranberries and chopped nuts until evenly distributed.
- Divide the batter evenly among the 6 prepared muffin cups, filling them to the top. Sprinkle the pumpkin seeds over the batter, then sprinkle generously with the cinnamon-sugar mixture.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
- While the muffins cool, make the glaze: In a small bowl, whisk together the icing sugar and maple syrup until smooth and pourable. If the glaze is too thick, add a few drops of water; if too thin, add a little more icing sugar.
- Once the muffins are completely cool, drizzle the maple glaze over the tops. Allow the glaze to set before serving.
Variations
- Streusel Topping: Skip the pumpkin seeds and cinnamon-sugar sprinkle. Instead, make a streusel by rubbing together 50g flour, 50g brown sugar, and 50g cold butter until crumbly. Sprinkle over the batter before baking.
- Loaf Style: Pour the batter into a greased 9×5-inch loaf pan and bake at 180°C (350°F) for 50-60 minutes.
- Glaze-Free: For a simpler treat, omit the maple glaze. The muffins are delicious with just their spiced sugar topping.
- Muffin Tops: For crispier edges, bake the batter in a muffin-top pan, reducing the cooking time by 5-7 minutes.
Tips for Success
- Don’t Overmix: Stir the batter just until the dry ingredients are incorporated. Overmixing leads to dense, tough muffins.
- Room Temperature Ingredients: Using room temperature eggs and buttermilk helps the batter come together more smoothly and rise evenly.
- Fill ‘Em Up: Don’t be shy about filling the muffin cups to the brim for those classic, domed tops.
- Test for Doneness: The muffins are done when they spring back lightly to a gentle press, and a toothpick comes out clean.
Storage & Reheating
Store cooled, unglazed muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Add glaze after thawing. To reheat, warm muffins in a microwave for 10-15 seconds or in a 160°C (325°F) oven for 5-8 minutes until warmed through.
FAQ
Can I use pumpkin pie spice?
Yes, you can substitute 2 ½ teaspoons of pumpkin pie spice for the individual cinnamon, ginger, all spice, nutmeg, and cardamom.
What can I use instead of buttermilk?
Make your own by adding 1 teaspoon of lemon juice or white vinegar to 100ml of regular milk. Let it sit for 5 minutes before using.
My glaze is too runny/thick. How do I fix it?
Adjust the consistency by whisking in more icing sugar to thicken it, or a tiny amount of water or milk to thin it.
Can I make these muffins ahead of time?
Absolutely. Prepare the batter, cover, and refrigerate overnight. In the morning, portion into the muffin tin, add your toppings, and bake, adding 1-2 minutes to the baking time.
Is the cardamom essential?
No, it’s listed as optional. It adds a lovely, complex floral note, but the muffins will still be wonderfully spiced without it.
Can I use fresh pumpkin?
Yes, you can use homemade pumpkin puree. Ensure it is as thick and dry as the canned variety by straining excess moisture through a cheesecloth.