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!

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

  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.

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:

24

Serving Size:

1

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.

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