Breakfast · Desserts · Recipes

Maple Glazed Pumpkin Muffins

pumpkin muffins

I am so excited to share pumpkin recipes on this blog again!  Pumpkin season is my absolute favorite.  Pumpkin spice lattes… pumpkin cream swirl coffee… pumpkin coffee cakes… pumpkin ravioli… pumpkin everywhere!

You’ll have to excuse me if you’re like my boss and do not like pumpkin.  More for us pumpkin lovers then!

If you’re here because you love pumpkin as much as I do, then let’s talk about pumpkin muffins.

pumpkin muffins2

Pumpkin muffins are arguably my second favorite pumpkin baked good after pumpkin pie.  They are moist and fluffy and I can’t help but rip off those crunchy muffin tops (heehee!) and scarf those down before I can even blink.  The batter scared me at first, a bit thicker than I thought it should be.  But after I baked them I quickly realized that the batter was just right.  These muffins are completely fluffy and flavorful.  There really isn’t need for streusel or glaze, but heck, when in Rome right?

The streusel adds that extra bit of sugary crunch that we all love.  Plus the glaze… well, frankly I’m happy I added the maple glaze.  The maple compliments the pumpkin and spices extremely well.  I never knew!  I just might have to add syrup to my pumpkin pie from here on out.  Okay maybe not… but that doesn’t mean I’m not going to try it.  🙂


Maple Glazed Pumpkin Muffins

Rating: 51

Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

Yields: About 24 muffins


    For the Muffins:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 can (15-ounce) pure pumpkin puree
  • 3 large eggs
  • 2 1/2 cups flour (I used a combination of whole wheat and all-purpose)
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • For the Streusel:
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons unsalted butter, softened
  • For the Glaze:
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 Tablespoon pure maple syrup
  • 1-2 Tablespoons milk


  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 and slowly combine until thoroughly mixed (I did this by hand with a wooden spoon). 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 17-18 minutes. Remove and cool on a wire rack.
  5. For the glaze, whisk the powdered sugar, vanilla, maple syrup and milk together until desired consistency. Drizzle onto the muffins, allow to set for a couple of minutes and enjoy!


If freezing, do not add drizzle. Allow muffins to cool and store in an airtight freezer bag. When ready to eat, thaw and make drizzle fresh.

Muffin recipe adapted from Pinch of Yum and Shugary Sweets blogs.  Let’s call this their Pumpkin Muffin baby.

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