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Healthy Pumpkin Muffins with Spiced Maple Glaze

Maggie Michalczyk, RDN
Prep Time 10 minutes
Cook Time 22 minutes
Servings 12 muffins


  • for the muffins:
  • 1 3/4 cups whole wheat pastry flour
  • 1 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. ground ginger
  • pinch of nutmeg
  • 1/4 tsp. salt
  • 1/3 cup butter melted
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup maple syrup
  • 3 tbsp. unsweetened almond milk or oat milk
  • 2 tsp. vanilla extract
  • for the spiced maple glaze: **
  • 1/2 cup powdered sugar
  • 1 tbsp. maple syrup
  • 1 tbsp. almond milk
  • 1/4 tbsp grated lemon zest optional
  • 1/2 tsp. pumpkin spice


  • Preheat the oven to 350 degrees F and line a muffin tin with liners. Spray each liner with cooking spray to avoid sticking at the end.
  • In a medium-sized bowl whisk the flour, baking soda, pumpkin pie spice, ginger, nutmeg and salt.
  • In a separate large bowl, whisk the pumpkin puree, eggs, maple syrup, almond milk, and vanilla extract until combined. 
  • Add the wet ingredients to the dry and mix with a wooden spoon until just combined. The batter should still be a little lumpy -- don't over mix!
  • Use an ice cream scoop to portion out the batter evenly between the muffin liners. 
  • Bake for 22-24 minutes and let cool in the muffin tin for a few minutes before transferring to a wire wrack.
  • While the muffins are baking, stir together all of the ingredients for the maple glaze. If it's too thick, thin it out by adding a little more almond milk.
  • Once the muffins have cooled use a fork to drizzle the glaze on top. Sprinkle extra pumpkin spice on top of each one and enjoy! 


Store muffins on countertop for 1-2 days then store in an airtight container in the fridge. 
** The glaze is optional. You could totally omit it and add chocolate chips to this recipe instead if that sounds better!
Keyword healthy pumpkin muffins; pumpkin muffins; moist & fluffy pumpkin muffins