3 ratings

Pumpkin Muffins With Maple Icing

A seasonal, quick, and delicious breakfast choice

As summer turns to fall, a quick and easy breakfast is an absolute must. These pumpkin muffins can be whipped up in a jiffy and eaten throughout the week.

This recipe is courtesy of Krusteaz.


  • 1 package pumpkin muffin mix, preferably Krusteaz Pumpkin Spice Muffin Mix
  • 2/3 Cups water
  • 1/4 Cup oil
  • 2 eggs
  • 2 Teaspoons pumpkin pie spice
  • 3 Tablespoons maple syrup
  • 1/4 Cup milk
  • 1 Cup powdered sugar


Heat oven to 350 degrees F. Line muffin pan with 12 paper liners. Set aside.

In a large bowl, stir together muffin mix, water, oil, egg, and pumpkin pie spice with a rubber spatula until blended. Do not over-mix. Fill muffin cups 2/3 full.

Bake 14–16 minutes, or until a toothpick inserted in center comes out clean or with moist, not wet, crumbs.

Cool for about 15 minutes.

In a medium bowl, whisk together the maple syrup, milk, and powdered sugar until a soft icing forms. Dip the tops of the muffins into the icing and allow the excess icing to drip off. Return the muffins to a wire rack to set the icing.

Store muffins airtight at room temperature.