Name: Pumpkin Pecan Muffins with Bourbon Maple Glaze
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 12
Ingredients: 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; 1/2 cup powdered sugar; 1 tablespoon bourbon; 1 teaspoon maple syrup

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

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!

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

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.

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 gla ze.

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.

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.