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Pumpkin Pecan Muffins with Bourbon Maple Glaze

October 7, 2020 by Danae 21 Comments

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Pumpkin Pecan Muffins with Bourbon Maple Glaze are moist, perfectly spiced and a wonderful addition to your fall breakfast table! 

Closeup photo of pumpkin pecan muffins drizzled with bourbon maple glaze and topped with chopped pecans. This recipe and photos have been updated since the original post on 10/30/2015

Pumpkin season is in full swing this month and go figure, it’s been extremely hard to find canned pumpkin. I had to go to several stores before I was able to find a few cans so I could make these pumpkin pecan muffins with bourbon maple glaze. Hopefully the shortage will be over before Thanksgiving so I can make these creamy pumpkin pie bars.

Pumpkin muffins are one of my favorite things to bake with canned pumpkin. They make the house smell so good and are perfect with a cup of coffee on a crisp fall morning. This pumpkin pecan muffin is great on it’s own, but if you want to make it extra special, drizzle it with the bourbon maple glaze!

Twelve Pumpkin Pecan Muffins in a muffin pan.

Ingredients Needed to Make Pumpkin Pecan Muffins with Bourbon Maple Glaze

  • Whole wheat pastry flour or regular whole wheat flour
  • Baking soda
  • Pumpkin pie spice and ground cinnamon
  • Pumpkin purée
  • Maple syrup
  • Eggs
  • Coconut oil, olive oil or canola oil
  • Milk, dairy or non-dairy
  • Vanilla extract
  • Pecans
  • Powdered sugar
  • Bourbon or whiskey

Overhead photo of five pumpkin pecan muffins drizzled with bourbon maple glaze and topped with chopped pecans. A bowl of the glaze with a spoon in it is in the top left corner.

How to Make Pumpkin Pecan Muffins with Bourbon Maple Glaze

This is a basic muffin recipe and one that anyone can make. Start by whisking together the flour, baking soda, salt and spices in a large bowl. In a smaller bowl whisk together the pumpkin purée, eggs, maple syrup, oil and milk. Pour the wet ingredients in with the dry and use a rubber spatula to stir everything together until it’s combined. 

Stir in the pecans and then divide the batter into a standard 12 cup muffin pan that been sprayed with cooking spray or lined with paper liners. Bake the muffins then remove them from the pan and let them cool on a wire rack while you make the glaze.

Whisk together the powdered sugar, bourbon and maple syrup together in a small bowl until it’s smooth. If the glaze is too runny add a little more powdered sugar and if it’s too thick a little more bourbon or maple syrup. Use a spoon to drizzle the glaze over the muffins. You can also bring the glaze to the table and let everyone glaze their own muffins.

Pumpkin pecan muffins on a wire cooling rack drizzled with bourbon maple glaze and topped with chopped pecans.

Do I Have to Use Bourbon in the Glaze?

No. If you don’t consume alcohol or don’t have any bourbon or whiskey on hand, you can absolutely omit it. If you do this I would suggest making a vanilla glaze like I did with these mini chai muffins with vanilla bean glaze.

Overhead closeup photo of a pumpkin pecan muffin drizzled with bourbon maple glaze on a wire rack.

How to Store Pumpkin Pecan Muffins

If you don’t plan to eat all of the muffins the day they are made, only glaze the ones you will be eating. The muffins will last for 2-3 days in an airtight container on the countertop or in the refrigerator. I find that they taste best the day they are made. 

Eleven Pumpkin Pecan Muffins drizzle with bourbon maple glaze on a wire cooling rack. A small bowl of the glaze is in the top left corner of the cooling rack.My preference is to store the leftover muffins in the freezer. Let them cool completely then place them in a single layer on a parchment paper lined baking sheet. Put them in the freezer for 30 minutes and then remove them and put them into a resealable freezer bag. Make sure to press all of the air out of the bag as you seal it. The muffins will keep for 2-3 months in the freezer.

Pumpkin Pecan Muffins with Bourbon Maple Glaze Pinterest collage. Closeup photo of muffin drizzled with the glaze on top and an overhead photo of the muffins drizzled with the glaze on the bottom.

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Closeup photo of pumpkin pecan muffins drizzled with bourbon maple glaze and topped with chopped pecans.

Pumpkin Pecan Muffins with Bourbon Maple Glaze

Yield: 12-14 muffins
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Ingredients

Pumpkin Pecan Muffins

  • 1 3/4 cups whole wheat pastry flour or regular whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup pumpkin purée
  • 1/2 cup maple syrup
  • 2 eggs
  • 1/4 cup melted coconut oil
  • 1/4 cup milk of choice
  • 1/4 cup chopped toasted pecans

Bourbon Maple Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon bourbon
  • 1 teaspoon maple syrup

Instructions

Pumpkin Pecan Muffins

  1. Preheat oven to 350° F and spray a standard muffin pan with cooking spray, or use paper liners.
  2. In a large bowl whisk together the flour, baking soda, salt, and spices. In a small bowl whisk together the pumpkin purée, maple syrup, milk, eggs, and oil.
  3. Pour the wet ingredients into the dry and fold together until almost combined with a rubber spatula. Fold the pecans into the batter then distribute it evenly into the prepared muffin pan.
  4. Place the muffin pan on the middle rack of the oven and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and let them cool on a wire cooling rack for at least 10 minutes before glazing.

Bourbon Maple Glaze

  1. Whisk together all of the ingredients in a bowl until smooth. Add more powdered sugar if the glaze is too runny or a splash of water or milk if it's too thick. Drizzle over the muffins and top with extra pecans if desired.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 208mgCarbohydrates: 29gFiber: 3gSugar: 14gProtein: 4g
© Danae Halliday
Category: Muffins + Scones

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Filed Under: Muffins + Scones Tagged With: bourbon, Breakfast, brunch, glaze, maple syrup, muffins, Pecans, pumpkin

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Hi, I'm Danae! Welcome to Recipe Runner. This blog is all about my love of food, cooking, baking, and running. I hope that I can tempt you with my recipes and inspire you with my running stories! Enjoy! Read More ↝

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