Mini Pumpkin Muffins with Maple Pecan Glaze

These Mini Pumpkin Muffins make the perfect breakfast! Small bites of pumpkin bliss are dipped in maple glaze and covered in pecans. Pour yourself a cup of coffee and enjoy!

Love butterscotch? These Mini Pumpkin Butterscotch Muffins are right up your alley.

Mini Pumpkin Muffins with a sweet Maple Pecan Glaze. Delicious recipe with a freezer option too!

Why This Muffin Recipe Works

  • Real pumpkin and a hint of maple gives these muffins a mouthwatering fall flavor.
  • Makes enough to share with a crowd.
  • The mini size means you can eat MORE of them!

My mini muffin pan is one of my favorite small kitchen purchases. Bite sized muffins are easy to bring to any meeting, party or event.

They also make a great on-the-go breakfast for those busy mornings. Mini pumpkin muffins taste great on their own.

But I couldn’t resist dipping them in a maple pecan glaze. Can you blame me?

Mini Pumpkin Muffins with a sweet Maple Pecan Glaze. Delicious recipe with a freezer option too!

Ingredient Notes

Pumpkin. Along with flavoring the muffins, pumpkin adds moisture and structure. Make sure to use pure canned pumpkin–not the pumpkin pie filling.

Pumpkin spice coffee creamer. Most grocery stores are well stocked with this flavor, especially in the fall. You can also make your own with this recipe.

Maple flavoring. We use this to give the glaze its signature flavor. It’s much more concentrated in flavor than maple syrup, so a little goes a long way!

Baking Instructions

Spray a mini muffin pan with baking spray. Use a 1 or 2 tablespoon measuring spoon to scoop the batter into the muffin tins.

Bake mini pumpkin muffins for 11 – 13 minutes. Transfer to a wire rack to cool completely.

When the muffins are completely cooled, whisk together the glaze ingredients. Dip the tops of each muffin into the glaze. Sprinkle the glazed topped with chopped pecans.

Let the glaze set for a few minutes before eating–if you can resist!

Tips and Tricks

  • I used a mini muffin pan to bake these muffins.
  • Make sure you use pure pumpkin from the can (not pumpkin pie filling). It makes a difference to the taste
  • Don’t add your glaze until your muffins are cooled, otherwise they will drippy and melty…who wants that?
  • Plan ahead by making a double batch. Enjoy half now then freeze the rest for later!

Recipe FAQs

Can I make these in a regular sized muffin pan?

You can use a regular sized pan, but you will have to adjust the baking time. Add a few extra minutes and watch the muffins until they are done.

How long do these keep?

These muffins are best enjoyed fresh the same day. Leftovers should be placed an airtight container and enjoyed within 2 days.

Can you freeze them?

  • If you want to freeze mini pumpkin muffins, do so before adding the glaze. When ready to use, thaw completely at room temperature and then proceed in making the glaze. Delicious!
  • Yield: 60 donuts

    Pumpkin Muffins with Maple Pecan Glaze

    Prep Time 10 minutes
    Cook Time 11 minutes
    Total Time 21 minutes


    For the muffins:

    • ½ cup unsalted butter, softened
    • 1 cup granulated sugar
    • ½ cup light brown sugar, packed
    • 1 can (15oz) pure pumpkin
    • 3 large eggs
    • 2 Tablespoons Pumpkin Spice Coffee Creamer
    • 2 ½ cups all-purpose flour
    • ½ teaspoon baking soda
    • 2 teaspoon baking powder
    • 1 Tablespoon cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon nutmeg
    • ½ teaspoon ground cloves
    • ½ teaspoon kosher salt

    For the glaze:

    • 1 ½ cup powdered sugar
    • 1 teaspoon maple flavoring
    • ¼ cup Pumpkin Spice Coffee Creamer
    • ½ cup pecans, chopped


    1. In a large mixing bowl, beat butter with sugars until fully blended. Add pumpkin, eggs and Pumpkin Spice Coffee Creamer. Beat until combined.
    2. Add flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Beat for about 2-3 minutes until fully combined.
    3. Spray a mini-muffin pan with non-stick baking spray. Drop batter by 1-2 Tbsp scoop into muffin pan. Bake in a 350 degree F oven for 11-13 minutes. Remove and cool on wire rack.
    4. In a small bowl, whisk the powdered sugar, maple flavoring and Pumpkin Spice Coffee Creamer together until smooth and well blended.
    5. Dip tops of muffin into glaze, allowing the excess to drip off. Place on wire rack and sprinkle with chopped pecans. Allow muffins to set about 15 minutes. ENJOY.


    • If you want to freeze the muffins, do so before adding the glaze. Place cooked and cooled muffins into an airtight freezer bag. When ready to use, thaw at room temperature. Proceed in making the glaze and enjoy!
    • If you can't find Pumpkin Spice Coffee creamer, feel free to substitute with my Homemade Pumpkin Coffee Creamer! Or use half and half with pumpkin pie spice. You'll need ¼ teaspoon for every ½ cup half and half.

    Nutrition Information:



    Serving Size:

    1 muffin

    Amount Per Serving: Calories: 77Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 43mgCarbohydrates: 13gFiber: 0gSugar: 8gProtein: 1g

    *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

    Grab your mini muffin tin and get baking. These Pumpkin Mini Muffins with maple pecan glaze taste even more amazing than they smell!

    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 August 28, 2018

    Comments & Reviews

    1. Keep the pumpkin coming…I’m not ready for it to be over yet. Although I am ready for all things eggnog and peppermint. I love the glaze on these muffins!!! Totally wishing I had a few with my coffee this morning!

    2. These look SO yummy. Gimme some coffee (with Baileys Coffee Creamer of course) and a few of these for breakfast and I’m good to go!

    3. So I totally love pumpkin, but I think I am ready for the peppermint and eggnog now. Not before I try these babies though. I feel like I could pop 3 in my mouth and not even realize that. That could be trouble!! 🙂

      1. I’m ready for the peppermint and eggnog recipes too. We’ve been enjoying them for a few months…guess it’s time to post them on the blog now!

        1. Can you train me on how you do it all, please. You are awesome with your organization and being prepared. I feel like a chicken with my head cut off running around trying to get this post up and that up before the holiday starts. 🙂 PS I wish I lived close to you so I could steal all of your goodies. hehe

    4. I never get tired of pumpkin. Keep it coming! Those muffins with that thick maple glaze is just what I need with my coffee. I am sooo making these!

    5. I am still baking with pumpkin too! Especially muffins, since my kiddos ask for them almost every day. Love that you used Baileys here – it is so delicious! Pinned!

    6. Oh so cute! And I’m a sucker for anything with maple glaze. I kind of feel as though I would eat the whole batch on Day 1, so no need to think about freezing!

    7. These look so tasty! I love that they use a whole can of pumpkin. I always forget about the partial can in my fridge. :3

    8. I still have a couple more pumpkin recipes yet this season…it’s never too late, right 🙂

      These look great and baking with Baileys is always fun. Adds another layer of flavor! Love the freeze half suggestion….always nice to have a stash waiting!

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