Ready to Bake Batter

Glazed Pumpkin Spice Muffins

Makes Makes 30 standard muffins


  • 66 oz (1 full pouch) Krusteaz Professional® Ready to Bake Cinnamon Spice Cake & Muffin Batter #732-0615
  • 1 ½ cup Pumpkin Puree (Canned or Fresh)*
  • *If canned pumpkin puree unavailable, may substitute 1 ½ -2 tsp. pumpkin extract to achieve pumpkin flavor
  • 6 cups sifted powdered sugar
  • 8-12 Tbsp milk
  • 1 tsp vanilla or pumpkin extract
  • 1 cup walnut or pecan pieces
  • 1/4 cup white granulated sugar
  • 1 Tbsp unsalted butter
  • Sweetened Coconut


  1. Remove 1 pouch Krusteaz Professional Ready to Bake Cinnamon Spice Cake & Muffin batter from refrigerator. No slacking required.
  2. Line muffin pan with paper baking cups (recommended). If liners are not used, lightly grease each muffin cup. Tip: Use double liners for fuller muffins.
  3. Cut open one end of the pouch and squeeze all the batter into a bowl. Add pumpkin puree (or extract if puree unavailable) to the batter. Mix until combined.
  4. Using a #20 scoop, scoop batter into muffin cups (fill each 2/3 full).
  5. For convection oven, bake at 325°F at low fan speed for 25-30 minutes, turning pan(s) halfway through bake time.
  6. For Glaze: Place powdered sugar in mixing bowl. Add vanilla or pumpkin extract. Add 8 tablespoons milk, stirring until smooth. Continue to add milk, 1 tablespoon at a time, until glaze is desired consistency.
  7. Drizzle glaze over muffins.
  8. Garnish with a pinch of coconut and candied walnuts (or pecans)
  9. To make candied nuts: Add nuts, sugar and butter to a pan over medium heat. Stir frequently for 5 minutes until the nuts are coated and caramelized. Pour onto a piece of parchment paper and seaparate nuts immediately to prevent sticking. Nuts will harden in 5-6 minutes and will be ready to sprinkle over glazed muffins.
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