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.
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.
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!
Recipe FAQs
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
PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.
Pumpkin Muffins with Maple Glaze
Soft, moist Pumpkin Muffins topped with a Cinnamon Toffee Streusel and Maple Glaze. Fall has arrived!
Ingredients
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
Instructions
- Preheat oven to 350 degrees F. Grease 24 cupcake pans.
- 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).
- In a separate bowl, mix streusel ingredients together with a fork. Sprinkle over muffins evenly.
- Bake for 17-19 minutes. Remove and cool 10 minutes in pan. Remove from pan to a wire rack.
- For the glaze, whisk the powdered sugar, maple and milk together until desired consistency. ENJOY.
Notes
- 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:
Yield:
24Serving Size:
1Amount 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.
Can I substitute real maple syrup for the maple flavoring? If so, how much would I use?
Maple flavoring is much more concentrated than real maple syrup.
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!
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.
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.
This sounds yummy! I love pumpkin too!
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.
Oh man i have been wanting pumpkin muffin for a while. These look amazing! Want to come over and make me some.
Where would I find the maple flavoring in the store?
Same section as vanilla extract and almond flavoring! Enjoy!
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….
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!
You took pumpkin muffins to a whole new level!
Love, love, love the toffee bits in the streusel!! These sound so tasty – will be making these soon!
If it’s wrong to want to bathe in that glaze, I don’t want to be right.
The glaze makes this so much more special! I love the sound of these muffins and wish I has one now 🙂
Oh my goodness! That maple glaze is KILLING me!! What perfect muffins Aimee!
Loving that maple glaze! And toffee chips in the streusel?! Amazing!
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! 🙂
I’m totally ready for all things pumpkin. BRING IT! 🙂
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!