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Pumpkin Muffins with Maple Glaze
5 from 4 votes

Pumpkin Muffins with Maple Glaze

Soft, moist Pumpkin Muffins topped with a Cinnamon Toffee Streusel and Maple Glaze. Don't wait for fall to arrive to add pumpkin muffins to your breakfast menu.

Prep Time
15 mins
Cook Time
17 mins
Total Time
32 mins
Servings: 24 muffins
Calories: 205 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Muffins:
  • ½ cup butter room temperature, unsalted
  • 1 ½ cup granulated sugar
  • 1 can pumpkin puree 15 ounce, pure
  • 3 egg large
  • 2 ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 Tablespoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon cloves ground
  • ½ teaspoon kosher salt
For the Streusel:
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons butter melted, unsalted
  • ¼ cup Toffee bits
For the Glaze:
  • 1 cup powdered sugar
  • 1 teaspoon maple flavoring
  • 2 Tablespoons milk

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Grease 24 cupcake pans.
  2. In a large mixing bowl, beat the butter and sugar until combined, about two minutes. Add pumpkin and eggs, beating until blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Spoon batter into cupcake tins, dividing evenly (each about 2/3 full).
  3. In a separate bowl, mix streusel ingredients together with a fork. Sprinkle over muffins evenly.
  4. Bake for 17-19 minutes. Remove and cool 10 minutes in pan. Remove from pan to a wire rack.
  5. For the glaze, whisk the powdered sugar, maple and milk together until desired consistency. ENJOY.

Notes

  • Store the finished muffins in an airtight container at room temperature and enjoy! You can freeze the muffins with or without the glaze. Slide into airtight freezer bag and freeze for up to 60 days.
  • Not a fan of maple? Swap it out with vanilla extract for a delicious twist.
  • Can fresh pumpkin be used instead of canned? I have not tested the recipe with fresh pumpkin. I imagine using your own fresh made pumpkin puree would work as long as the liquid content is similar to canned.
  • Can I use maple syrup instead of maple flavoring? No. Maple flavoring has highly concentrated maple flavor that you need to give the glaze it's flavor. Such a small amount of maple syrup wouldn't provide the same level of maple flavor so I do not recommend it as a substitute.

Nutrition Information

Calories 205kcal (10%) Carbohydrates 35g (12%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g (12%) Cholesterol 39mg (13%) Sodium 108mg (5%) Fiber 1g (4%) Sugar 23g (46%)

Nutrition Facts

Serving: 24 muffins

Amount Per Serving

Calories 205

% Daily Value*

Calories 205kcal 10%
Carbohydrates 35g 12%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Cholesterol 39mg 13%
Sodium 108mg 5%
Fiber 1g 4%
Sugar 23g 46%

* Percent Daily Values are based on a 2,000 calorie diet.