Fall-Spiced Muffins with Vanilla Glaze

YAY, it’s my favorite season! Happy Fall Y’all! Here in Chicago the leaves are slowly starting to change colors and fall off the trees, the temperature is dropping, and the grey skies are setting in with rain. Just in time for spooky season! 😉

Not only do I love fall weather, but I adore the flavors that come along with fall – both for savory food and sweet treats. It’s time for squashes, chillies, pastas, stews, soups, fall-spices, pies, rich cakes and more. However, I will admit I’m not as obsessed with “pumpkin-everything” as most lovers of fall are, and [CONFESSION] I’ve never had a Pumpkin-Spiced Latte. Does that make me not a real fall-season lover LOL?!

Anyways, it’s the beginning of October and this morning I woke up ready for fall-spices and decided a fall-spiced muffin would be delightful with my coffee on this rainy fall day!

Prep Time: 15 minutes // Cook Time: 20 minutes // Yield: 8 muffins

Muffin Ingredients:

  • 1 small banana
  • 1 large egg
  • 1 tsp vanilla
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup oil (grapeseed, canola or vegetable)
  • 1/3 cup molasses
  • 1/3 cup milk
  • 1/3 cup pure cane sugar
  • 1/3 cup light brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 1/4 cups flour

Vanilla Glaze Ingredients:

  • 1/2 cup powdered sugar
  • 2 tbs milk
  • 1/2 tsp vanilla
  1. Preheat the oven to 400 degrees and line a muffin pan with 8 paper liners.
  2. Mash the banana with a fork, then mix it together with the egg in a stand mixer until well-combined and the banana has been reduced to small pieces.
  3. Add the vanilla, spices and salt and mix gently until combined. Then add the oil, molasses, milk, sugars, baking powder and soda and mix until all ingredients are well-combined. Lastly, fold in the flour gently.
  4. Fill the muffin liners 3/4 full using a cookie scooper, then place in the oven to bake for 15 minutes.
  5. Reduce the temperature to 375, turning the muffin pan to the opposite side, and baking for an additional 5 minutes until a toothpick comes out clean.
  6. While the muffins bake, combine the glaze ingredients and whisk together, adding more milk if needed for the right consistency. Once the muffins have cooled for about 10 minutes, drizzle the glaze overtop.



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Baking with Soul


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