Recipe card and post updated November 2021 to reflect gram measurements and ingredients substitutions in the Recipe Notes.
These delightfully fluffy Pumpkin Muffins are dipped in a warm brown sugar cinnamon icing, and they’re totally irresistible! Perfect for the holiday season, these popular muffins are just what you need when you’re craving the cozy spices of autumn.
It’s Fall and the weather is officially getting straight up cold for us. Somehow, we seem to only get a few weeks of nice, mild weather each Spring and Fall, and the rest of the year is either miserably hot or awfully cold. Muffins always come to mind when I think of something quick, easy, and comforting for an afternoon snack on a chilly day. I’ve been craving fluffy muffins this week and really wanted something without chocolate. So I made my Cinnamon Swirl Pumpkin Bread into muffins (without the cinnamon swirl!). And then I added a super simple brown sugar icing spiced with cinnamon because I just couldn’t resist! Glazed and iced breads are just so pretty.
Tips To Make These Pumpkin Muffins
For this recipe you’ll whip up a quick batch of muffins. Really, it only takes two bowls, and 15 minutes in the oven. And then you’ll heat the brown sugar, vegan butter, and plant milk to a boil. Whisk in the vanilla, cinnamon, and powdered sugar, and voilà! You have a delicious icing that pairs perfectly with the pumpkin muffins! Since the icing is heated up, it will set very quickly. Like, don’t even try to pour or drizzle it over your muffins – that won’t work. You want to dip the tops of each muffin in the icing. When your icing starts to get too thick (which it will), place your saucepan back over the heat until it thins and continue working quickly to get those muffins dipped!
Some of the ingredients + substitutions:
Whole wheat pastry flour gives these muffins maximum fluffiness! It’s a staple in my pantry, because I just love the texture it creates in my quick breads and muffins. You can use more all-purpose flour in its place, but your muffins won’t be as fluffy.
Coconut sugar is an unrefined, low GI sugar. It tastes less sweet than regular sugar, so it balances out the sweetness of the icing. If you’d prefer, you can replace the coconut sugar with your favorite granulated sugar.
Coconut oil brings lots of moisture to these muffins. You won’t taste it at all in this recipe, but if you’re skeptical, feel free to use a refined version. Or you can use another vegetable/baking oil or melted butter in its place.
Brown sugar is essential for the icing in this recipe. It creates a wonderful flavor that just can’t be replaced by another sugar!
- 1 cup (130g) unbleached all-purpose flour
- 1 cup (120g) whole wheat pastry flour (see Note 1)
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup (86g) coconut sugar (see Note 2)
- 2 large eggs, room temp (or 2 flax eggs - see Note 3)
- 2 tsp vanilla extract
- 1/3 cup (72g) melted coconut oil (see Note 4)
- 1/3 cup (80g) plant-based milk, room temp/warm (or regular milk)
- 1 cup (250g) pumpkin purée
Brown Sugar Cinnamon Icing
- 1 Tbsp vegan butter (or regular butter)
- 1/4 cup (56g) brown sugar, packed
- 2 Tbsp plant-based milk (or regular milk)
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 cup (120g) powdered sugar
- Preheat your oven to 350°F and generously spray a 12-count muffin pan with non-stick spray (I used olive oil spray). Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
- Meanwhile, in a large bowl, whisk together the flours, baking powder, baking soda, salt, and spices; set aside.
- In a medium bowl, whisk together the coconut sugar, eggs (or flax eggs), vanilla, coconut oil, and milk. Whisk in the pumpkin purée. Add liquid ingredients to dry and gently mix with a large spatula until no flour pockets remain.
- Spoon batter into 10 muffin wells, filling 2/3-3/4 full. If your batter is thick, you can smooth out the tops with a spoon. Bake at 350°F for 15 minutes or until toothpick inserted into the middle of a muffin comes out clean.
- Allow muffins to cool in the pan for 5-10 minutes and then gently remove them to cool on a cooling rack.
- Once the muffins are totally cool, you can make the icing. In a small saucepan, add the vegan butter, brown sugar, and milk. Whisk together and bring ingredients to a boil. Immediately remove from heat and whisk in the vanilla. Allow mixture to cool for 5 minutes. Whisk in the cinnamon and powdered sugar. You may need to add a little more milk at this point if your icing is too thick - since it cools quickly, you'll have to move fast to dip your muffins. I don't recommend pouring the icing.
- Quickly dip the tops of each muffin into the icing (you can tilt your saucepan to help you), turning right side up to set. If your icing begins to get too thick as you're working, put your saucepan back on the stove and heat for a few seconds until the icing thins out, stirring constantly.
- Enjoy iced muffins right away. Store leftovers in an airtight container at room temperature.
- Flour: the whole wheat pastry flour can be replaced with more all-purpose flour (1 cup or 130g). Your muffins just won't be as fluffy.
- Sugar: you can use 1/2 cup of your favorite granulated sugar in this recipe. White cane sugar (105g), raw turbinado sugar (105g), unrefined cane sugar (112g) or lightly packed brown sugar (100g) will work.
- Eggs: for vegan muffins, replace the eggs with two flax eggs: mix 2 Tbsp flaxseed meal + 6 Tbsp lukewarm water and allow to thicken for five minutes.
- Oil: you can use your favorite baking oil or melted butter in this recipe. 1/3 cup butter = 78g, 1/3 cup olive oil = 65g