Pumpkin Pecan Muffins with Bourbon Maple Glaze

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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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Pumpkin Pecan Muffins with Bourbon Maple Glaze

Prep: 15 minutes
Cook: 18 minutes
Total: 33 minutes
Servings: 12 -14 muffins
Pumpkin Pecan Muffins with Bourbon Maple Glaze are moist, perfectly spiced and a wonderful addition to your fall breakfast table! 
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Ingredients 

Pumpkin Pecan Muffins

  • 1 3/4 cups white 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, room temperature
  • 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

  • Preheat oven to 350° F and spray a standard muffin pan with cooking spray, or use paper liners.
  • 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.
  • 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.
  • 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

  • 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

Calories: 191kcalCarbohydrates: 29gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 31mgSodium: 208mgFiber: 3gSugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!

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21 Comments

  1. Danelle says:

    Pastry flour? Another option if unavailable?

    1. Danae says:

      Hi Danelle. If you can’t find the whole wheat pastry flour I would use either white whole wheat flour or regular whole wheat flour. I prefer the pastry flour when baking with whole wheat because it tends to make a lighter and less dense baked good than traditional whole wheat flour. Hope this helps!

  2. Marion says:

    How much baking soda? Step 2 says to add baking soda along with the flour, sugar and spices but it is not listed in the ingredient list.

    1. Danae says:

      Hi Marion. Sorry about the error in the recipe and thank you for spotting it. The instructions shouldn’t say baking soda, there is none used in the recipe. I have corrected it now. Thank you!

      1. Marion says:

        Thanks for getting back to me so quickly since I was in the middle of making them.

  3. Jane says:

    mmmm I am definitely not tired of pumpkin… Bring on the pumpkin!! These look absolutely to DIE for!! Wow!! Can’t wait to give them a go! :)

    1. Danae says:

      Thanks Jane! Good to hear I’m not the only one who is still enjoying everything pumpkin!

  4. Sheila @ Life, Love, and Good Food says:

    Absolutely beautiful photography! You are making me hungry and these muffins look delicious!

    1. Danae says:

      Thanks Sheila! :-)

  5. Lisa @ Healthy Nibbles & Bits says:

    Look at that glaze! Beautiful treat, Danae!

    1. Danae says:

      Thanks Lisa!

  6. Jennifer @NourishedSimply says:

    I definitely pinned this recipe. You pictures are beautiful.

    1. Danae says:

      Thank you Jennifer!

  7. Katie | Healthy Seasonal Recipes says:

    The light coming across the glaze in these photos is so beautiful! And yeah, I would have had a few straight-up spoonfulls of the glaze as well. Pinning (twice!)

    1. Danae says:

      Thanks Katie! Have a great weekend! :-)

  8. Amanda Paa says:

    i’m definitely not sick of pumpkin recipes yet. :) love the sounds of this boozy glaze! and i have never dipped in a muffin either, so i think it’s time i give it a try. have a great weekend! xo

    1. Danae says:

      Thanks Amanda! You should definitely try glazing muffins sometime for a treat. Have a great weekend!

  9. Ramona W says:

    These muffins sound beyond perfect for the fall or any time of the year! I love that bourbon glaze! :)

    1. Danae says:

      Thanks Ramona! The glaze is so good!

  10. Marye says:

    Oh wow! These look amazing, I am really stuck on the bourbon maple glaze!

    1. Danae says:

      Thanks Marye!