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.

Pumpkin Muffins topped with a Cinnamon Toffee Streusel and Maple Glaze: www.shugarysweets.com

Why this Recipe is Best

This recipe goes out to all of you fall flavor lovers! Not only are these super moist muffins packed with pumpkin flavor, they’re also topped with two more of my fall favorites: maple and cinnamon streusel.

The streusel crumb couples with the light maple glaze makes these some of the best fall muffins you’ll ever taste.

They’re so delicious that you’ll want to make them all year long, no matter the season!

While Blueberry Muffins are always a hit, add a batch of these Pumpkin muffins to the table and watch them disappear.

Ingredient Notes

  • Pumpkin – You need real pumpkin puree from a can, NOT pumpkin pie mix.
  • Unsalted butter – I always bake with unsalted butter to control the amount of salt in my food. You can use salted butter if needed, just reduce the amount of added salt in the recipe to compensate.
  • Toffee bits – Find toffee baking bits in the baking aisle near the chocolate chips.
  • Maple extract – This is much more concentrated than maple syrup and adds the maple flavor to the glaze. If you can’t find maple extract at the supermarket, you can order it online.
Pumpkin muffin with maple glaze on a wooden board.

Tips and Tricks

I baked these pumpkin muffins in two 12 cavity cupcake pans. Be sure to only fill each cavity of the tins about 2/3 of the way full to ensure the muffins bake evenly and don’t spill out the top.

Before baking the muffins, mix the streusel topping ingredients together and sprinkle it over each unbaked muffin.

Make sure you let the cupcakes cool before adding the maple glaze! I let the cool for a few minutes in the pan before transferring them to a wire rack.

To make the glaze, start by whisking the powdered sugar with maple extract and a small amount of milk. Add more milk if desired until the glaze reaches the consistency you prefer.

Store the finished muffins in an airtight container at room temperature and enjoy!

PUmpkin muffins with streusel on a wire cooling rack.

Recipe FAQs

Can you freeze Pumpkin muffins?

Yes! If freezing pumpkin muffins, do not add the glaze before you put them in the freezer. When you’re ready to eat the muffins, let them thaw on the counter and then make the maple drizzle fresh!

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 extract?

No. Maple extract 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.

More Fall Recipes

Yield: 24 muffins

Pumpkin Muffins with Maple Glaze

Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes

Soft, moist Pumpkin Muffins topped with a Cinnamon Toffee Streusel and Maple Glaze. Fall has arrived!


For the Muffins:

  • ½ cup unsalted butter, softened
  • 1 ½ cup granulated sugar
  • 1 can (15oz) pure pumpkin puree
  • 3 large eggs
  • 2 ½ cup all-purpose flour
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1 Tbsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp kosher salt

For the Streusel:

  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 tsp ground cinnamon
  • 2 Tbsp unsalted butter, melted
  • ¼ cup toffee bits

For the Glaze:

  • 1 cup powdered sugar
  • 1 tsp maple flavoring
  • 1-2Tbsp 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. Spoon batter into cupcake tins, dividing evenly (each about ⅔ 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.


  • 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!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 205Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 39mgSodium: 131mgCarbohydrates: 35gFiber: 1gSugar: 23gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

The ultimate muffins for fall! Make a batch of these Pumpkin Muffins with Maple Glaze to fill your home with all the great tastes and aromas of the season.

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 8, 2013

Comments & Reviews

  1. Hi !
    On your pumpkin muffin recipe, it calls for a canned pumpkin puree ? I have fresh pumpkin puree, will that work the same or do I need to had more sweetener? Thanks!

    1. Canned pumpkin isn’t sweetened, so fresh should work. I’ve never used it though, my only concern would be the amount of liquid. ENJOY.

  2. Why can’t I print out a copy of the Pumpkin muffins with Maple glaze? I wanted to make them for my lil granddaughter who lives 150 miles from me, on my next visit. They do not have a computer there.

  3. I love Autumn and Winter the most as I have lived in LA and Orange County Calif. all my life and am tired of perfect weather all the time. Nothing says Autumn and Winter like pumpkin and I know somewhere it is cool and breezy.. I used to grow pumpkins, now I put up a 100 lbs of pumpkin a year. Always looking for new recipes for it. Can’t wait to make this one. Thank you so much.

  4. Oh man i have been wanting pumpkin muffin for a while. These look amazing! Want to come over and make me some.

  5. Things are finally starting to cool down around here and feel like fall might actually be coming, so I’m buying my first cans of pumpkin today to get started with baking and decorating and all that good stuff! Found you on Pinterest when a friend pinned your pumpkin coffee creamer….immediately entered the giveaway & now starting to browse all your other recipes. I have a feeling the hubby and I will be putting on some pounds once I start trying them out….

  6. What is up with our husbands? Mine doesn’t like pumpkin recipes either..craziness! I’m so ready for pumpkin recipes and these looks amazing!

  7. Oh my goodness! These muffins look fabulous.
    I love that maple glaze! Can I drink it? I’m an absolute maple freak, haha.
    Pinning these! 🙂

  8. I know it’s early, but I’m beyond thrilled to be seeing pumpkin recipes all over the place. These muffins look so delicious, especially with that streusel and glaze! Maple, toffee, and pumpkin sound like heaven!

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