Fall Spiced Pumpkin Muffins with Maple Bourbon Ginger Glaze

One of my  most loved fall favorite flavors. Wow- say that fast three times! Pumpkin spice and everything nice has arrived with a crumble topping and a maple bourbon ginger glaze topping. These anytime muffins will bring you straight to the feeling of Fall. A crisp, breezy morning looking out the window with morning coffee gazing at the colorful leaves with one of these Fall Spiced Pumpkin muffin in hand sounds like the perfect way to start the day.

About The Maple Bourbon Ginger Glaze

These are tender yet dense highlighting the pinch of ginger and touch of bourbon finished with a smooth maple flavor. You can leave out the ginger and/or bourbon, even the maple can be left out as well. These are great without a glaze but the extra steps are worth it! When mixing your glaze ingredients, if too liquid is too loose and you want a thicker maple bourbon ginger glaze you can add more sugar. This will thicken it up. For just the opposite, if the glaze is too thick you will add more liquid (milk, water, or bourbon) for your perfect consistency. I can’t say enough about the warmth it brings to these Fall Spiced Pumpkin muffins and the overall cozy feel you get from the ginger and maple together with or without the bourbon. For kids, enjoy without the bourbon or make two glazes, this is something I typically would do because I am a sucker for some bourbon with my treats!

The Muffin with Streusel Topping

The these muffin are fluffy and airy compared to my Gluten Free Chocolate Chip Pumpkin Muffins because of the ingredient swap. The milk lightens this mixture up because of the protein content and functions as a blank slate for flavor. Whole milk is a two-for-one, helps moisten the dough or batter you are using and strengthens the mixture from the protein. Almond milk is very heavy and saturated with proteins. I have yet to try this with any milk outside of whole milk. You can easily substituted with your favorite ingredients, however, when you alter your ingredients the texture may change.

How To Store

These can be left on the counter for 2 days in a air tight sealed container and then most likely you will want to toss in the refrigerator. I like to add the glaze just to the ones I am going to devour versus glazing them all at once unless you plan to eat them all within that day. To be transparent, I might be lying a little. There are times when I poke holes in the top of the muffin and add the glaze to allow the maple bourbon ginger glaze to soak into the muffin. The next day all the flavors have marinated together and takes the flavors of this muffin to the next 100 levels. I can only tell you all this until you experience it for yourself. Be kind and spread the love of these Fall Spiced Pumpkin Muffins with Maple Bourbon Ginger Glaze as a holiday gift for the neighbors, friends, and holiday breakfast brunches.

Check it out in the notes section underneath my recipe plus fun stuff with the extra left over puree.

Pumpkin Spice Muffins

• Servings: 12
• Time: 30
• Difficulty: easy
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Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 1/4 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar, packed
• 1 1/2 cups 100% canned pumpkin puree
• 2 large eggs, room temperature
• 1/4 cup milk, room temperature

For the crumble topping:

• 6 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons dark brown sugar, packed
• 3/4 teaspoon pumpkin pie spice
• 3 tablespoons unsalted butter, melted

For the maple glaze:

• 1 1/4 cup confectioners’ sugar
• 1/2 teaspoon maple extract or 1 1/2 teaspoon maple syrup
• 1-2 tablespoon milk or water
• 1/4 teaspoon ground ginger, optional
• Splash of bourbon, optional

Directions

1. Pre-heat oven to 350 degrees F. Grease or line with baking liners a 12-count muffin pan.
2. For muffins: In a large mixing bowl, whisk together flour, baking soda, cinnamon, pumpkin spice, and salt. Set aside.
3. In a medium or large bowl, whisk together oil, sugars, canned pumpkin, eggs, and milk until smooth.
4. Pour wet mixture into dry ingredient bowl. Gently fold ingredients together until no flour lumps are seen.
5. Spoon batter into liners. 
6. Crumb topping: In a small bowl, mix flour, sugars, spice, and butter with a fork until crumbs form. 
7. Spoon crumb topping by the spoonful on top of muffin batter.
8. Lightly press down so the crumbs will adhere to batter when baking.
9. Bake 18-20 minutes, or until toothpick comes out with a few crumbs. Mine takes 18 minutes.
10. Let cool 10-15 minutes.
11. For the glaze: In a small bowl, combine sugar, maple syrup, and milk (or water). Stir together until a glaze forms. Add more liquid until you reach your desired consistency.
12. Drizzle over muffins and feel your taste buds party!

Substitutions:

Whole-Wheat flour or Bob’s Red Mill Gluten-Free Baking Flour 1:1.

Applesauce for oil/sugars 1:1 ratio

Honey for sugars in muffin mixture, half the amount.

Can roast your own pumpkin: cut 1-inch wedges, scoop out center parts, drizzle with oil, roast at 400 degrees F for 18-20 minutes

ANY milk works. Almond, dairy-free, cashew, your favorite milk will work!

Skip the crumble, use agave or honey in place of maple syrup for glaze!

Side note- your muffins may come out more dense because of the heaviness in the sugar substitutions, but still be delicious! 

Lastly, unsure what to do with the rest of that can of pumpkin? Click here!