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. You mean I can eat toffee for breakfast?! Sign me up! And I love that they freeze well. It’s so nice to be able to pull some muffins out of the freezer to make a weekday breakfast just a little more special.

    Thanks so much for sharing this recipe. These look fantastic and I can’t wait to try them out.

  2. My bf was the same way about pumpkin…he would roll his eyes whenever it came time for Pumpkin Spice Lattes…until he tried a pumpkin pie soft serve this past Sunday! Now I keep chanting “one of us” at him lol. 😉 I bet he’d dig these pumpkin muffins with that kick-butt streusel!

  3. If there is still glaze left over in your pitcher, please hand it to me and I will quickly drink – er, get rid of it – for you! 🙂

  4. Oh pumpkin, welcome back into my life! Love the flavor combos and the idea of keeping the glaze on the side too (especially since I’M the one who eats the extra off the plates too!)

  5. I am so ready for fall! I love all the pumpkin flavored baked goods! And you can go ahead and pour that glaze right into my mouth!

  6. Love new muffin recipes… will definitely try this one. Like the idea of combining pumpking and maple 🙂

  7. I love baking with pumpkin! The only pumpkin treat I don’t enjoy is pumpkin pie. These muffins are sounding SO good to me.

  8. I JUST GOT DONE baking pumpkin muffins for a recipe this week. Don’t worry, nothing at all like yours 🙂 I just keep thinking of your dip from last week. LOL

    They look awesome & love the glaze!

  9. Oh Aimee! These look so amazing! I have yet to find a good pumpkin muffin, but I have a feeling I will be making yours really soon! And the glaze, gawking.

  10. I’m so happy that pumpkin season is here! Honestly, though, I don’t ever use anything but canned pumpkin puree, so I pretty much eat pumpkin stuff year ’round. These look awesome, and I can’t wait to try them.

  11. I am so excited to start baking with pumpkin. I just bought four cans of pumpkin today for that very purpose. These photos and muffins look incredible. Especially that first shot with the glaze being poured – that’s money right there!

  12. I just discovered how amazing pumpkin and toffee are! And, I was just craving pumpkin muffins this evening and look who posts? So making these, that glaze looks beyond delicious (like eat with a spoon amazing:)

  13. The more pumpkin the better and the more glaze the better if you ask me. Love the idea of adding toffee.

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