Maple Pumpkin Oat Muffins with Cinnamon-Maple Glaze

These muffins have the most amazing crown – and they taste terrific, too. The pureed pumpkin helps keep the spiced batter moist; the brown sugar and maple syrup kiss the muffins with just the right amount of sweetness – not too much, though, because you’ve got Cinnamon Maple Glaze going on, too. Oh yeah.

This year, Halloween is on a Sunday. And Sunday mornings were made for muffins.

So here’s what I think: You probably need these muffins in your life on Halloween morning. Bake ‘em in fun black and white cupcake liners (I’m a believer in these), fill your house with the heady scent of pumpkin pie spices, and then go forth and… Halloweenify!

The pureed pumpkin helps keep the spiced batter moist; the brown sugar and maple syrup kiss the muffins with just the right amount of sweetness. And the cinnamon maple glaze? Girl, please.

I’m not sure why “Girl, please” felt right there. But it did, so I’m leaving it.

Here’s the recipe!

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Maple Pumpkin Oat Muffins with Cinnamon-Maple Glaze

Yield: 12 muffins

Muffin recipe adapted from the Maple Oatmeal Muffins from Rosebelle’s Victorian Inn

Glaze recipe inspired by Joy the Baker’s maple glaze (Joy posted her maple glaze number along with amazing-looking pumpkin pop-tarts – this chick is totally my hero)


Maple Pumpkin Oat Muffins

  • 2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon*
  • 1/2 teaspoon ground ginger*
  • 1/4 teaspoon ground cloves*
  • 1/4 teaspoon ground nutmeg*
  • 1 cup buttermilk**
  • 1/2 cup pure pumpkin puree – canned or homemade
  • 1/2 cup pure maple syrup
  • 1/2 cup packed brown sugar
  • 1/3 cup canola 0r vegetable oil
  • 1 egg
  • 2 teaspoons vanilla extract

Cinnamon-Maple Glaze

  • 1 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 – 1/2 teaspoon cinnamon, depending on your tastes
  • 3 teaspoons pure maple syrup
  • 2 tablespoons milk


  1. Heat oven to 400 degrees.
  2. Line 12 standard (1/3 cup) muffin cups with cupcake liners.
  3. In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
  4. In a medium bowl, whisk together the buttermilk, pumpkin, maple syrup, brown sugar, oil, egg, and vanilla.
  5. Add the wet ingredients to the dry ingredients, and whisk just until the ingredients are well incorporated. Try not to overmix!
  6. Divide batter between the 12 muffins cups.
  7. Bake for about 22 – 25 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean. Angels may sing, too. Okay, I’m kidding about that last one.
  8. Move muffins to a wire rack on top of a couple of paper towels (helps with clean-up) and allow to cool for 10 – 15 minutes. I love that these look like little jailbirds in their black-and-white stripes.
  9. Mix up the glaze – whisk together the powdered sugar, vanilla, cinnamon, syrup, and milk until smooth and shiny.
  10. With a spoon, drizzle the glaze over the tops of the muffins.
  11. Enjoy!

*Or replace the cinnamon, ginger, cloves, and nutmeg with 2 teaspoons pumpkin pie spice.
**You can create buttermilk by stirring one tablespoon of white vinegar or lemon juice into 1 cup of milk.

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This post was written by who has written 272 posts on The Hazel Bloom.

15 Responses to “Maple Pumpkin Oat Muffins with Cinnamon-Maple Glaze”

  1. Mindy Wednesday, October 20, 2010 at 1:56 PM #

    Definitely seem perfect for Hallowe’en morning!

  2. Jewels Thursday, October 21, 2010 at 6:11 AM #

    Found this recipe on Foodgawker. I’ve been looking for the perfect pumpkin muffin this Fall and I definately found it. I made them just now. And then turned out so delightful! I really loved how the muffins crowned in this recipe…perfect muffin tops!! And your photos turned out so fun too. Happy baking!

    Reply from Kare:

    Thank you so much! I’m in love with how they crown, too. :)

  3. hannah {greenoatsandjam} Thursday, October 21, 2010 at 9:49 AM #

    that looks icredible! i find fall goods so warm and fuzzy…it’s wonderful (:

    Reply from deanna:

    these were AMAZING!!
    i baked my second batch at 350 for 27 to 30 minutes and they were perfec!

    loove these

  4. Gucci Fine Jewelry Saturday, January 8, 2011 at 12:27 AM #

    Please let me know if you’re looking for a article author for your site. You have some really good articles and I feel I would be a good asset. If you ever want to take some of the load off, I’d love to write some material for your blog in exchange for a link back to mine. Please send me an e-mail if interested. Regards!

  5. Cooking Pumpkin Wednesday, October 26, 2011 at 2:19 AM #

    Generally I do not read post on blogs, however I wish to say that this write-up very pressured me to try and do so! Your writing style has been surprised me. Thank you, very great post.

  6. Trina Wednesday, January 18, 2012 at 12:00 PM #

    I found your blog and recipe today- what beautiful pictures and great looking muffins. I made them and they were really great- thanks for sharing! I “healthified” them and they were still fantastic. I pinned this on Pinterest, so you might see a few more comments in the near future. ;)

    Reply from Kare:

    Hi Trina, thanks for reporting back (and for the sweet compliments). :) Thanks also for the Pin!

  7. Tracey Monday, October 22, 2012 at 4:44 AM #

    Just made these this morning. Delish!!! Perfect cozy fall treat.


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