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.
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!
Be my guest. No one will turn these perfect pumpkin muffins down, even if the leaves are still green on the trees.
- 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.
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!
Yes! If freezing, 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!
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.
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.
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.
More Fall Recipes
- Pumpkin Pie Dip: easy and delicious
- Pumpkin Whoopie Pies with Chocolate Cream Cheese Filling
- Starbuck’s Copycat Pumpkin Scones
- Pumpkin Coffee Creamer