Pumpkin Muffins with Maple Glaze

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

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

I’m slightly excited to be sharing pumpkin recipes again on the blog. I apologize if you are like my husband and don’t care for pumpkin. In that case, go check out some Oreos, peanut butter, and cheese.

If you’re here and as excited about pumpkin as I am, then let’s talk muffins.

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

These are big, beautiful, easy to make PUMPKIN muffins. They are so moist you hardly even need the streusel or glaze! I actually kept the glaze in a separate pitcher to be added on an as-needed basis. A couple of my kids aren’t big frosting fans. Which is usually fine with me, because I get to eat the big piles of frosting left on their plates! But with these muffins, it’s just as easy to keep the glaze off and add when desired.

And the toffee bits, you’ll be amazed how delicious the pairing of pumpkin, toffee and maple tastes! Trust me!

These muffins are also great to keep in the freezer. I freeze them after cooling completely. After thawing the muffins, I make the fresh glaze and drizzle it on! YUM. You can also warm up the muffins too, which is wonderful!

Don’t worry, once pumpkin season is over you will be bombarded with peppermint and eggnog! Are you ready for this???

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

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Yield: 24 muffins

Pumpkin Muffins with Maple Glaze

Prep Time 15 minutes
Cook Time 17 minutes

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


For the Muffins:

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

For the Streusel:

  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tsp ground cinnamon
  • 2 Tbsp unsalted butter, melted
  • 1/4 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 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.


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!

Did you make this recipe?

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


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



About Aimee

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

Learn more about Aimee.

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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. 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….

  5. 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!

  6. 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! 🙂

  7. 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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