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. Don't wait for fall to arrive to add pumpkin muffins to your breakfast menu.


For the Muffins:

  • ½ cup unsalted butter, room temperature
  • 1 ½ cup granulated sugar
  • 1 can (15 ounce) pure pumpkin puree
  • 3 large eggs
  • 2 ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 Tablespoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon kosher salt

For the Streusel:

  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons unsalted butter, melted
  • ¼ cup toffee bits

For the Glaze:

  • 1 cup powdered sugar
  • 1 teaspoon maple flavoring
  • 2 Tablespoons 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.


  • Store the finished muffins in an airtight container at room temperature and enjoy! You can freeze the muffins with or without the glaze. Slide into airtight freezer bag and freeze for up to 60 days.
  • Not a fan of maple? Swap it out with vanilla extract for a delicious twist.
  • 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 flavoring? No. Maple flavoring 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 205Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 39mgSodium: 108mgCarbohydrates: 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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