This cinnamon-sugar bourbon-pumpkin muffin recipe combines the warm, comforting flavors of pumpkin and spice with rich, subtle notes of bourbon, used in both the muffin batter and glaze. They're a delightful treat perfect for a quick breakfast on the go, or as an afternoon pick-me-up with a cup of tea or coffee. The addition of a pecan and cinnamon-sugar topping gives each muffin a nutty crunch and extra layer of sweetness, elevating them from a simple everyday breakfast item to a more decadent indulgence.
Ingredients for Cinnamon-Sugar Bourbon-Pumpkin Muffins
Pumpkin, cinnamon, pecans, and bourbon combine for this ultimate fall breakfast treat. To make cinnamon-sugar bourbon-pumpkin muffins, you'll need:
- Granulated sugar: Sweetens the muffin batter. You can also use light or dark brown sugar in its place for additional depth.
- Finely chopped pecans: Adds a nutty crunch to the topping. Swap with walnuts, almonds, or pumpkin seeds as desired.
- Ground cinnamon: Spices up the topping and batter for a fall-inspired bake.
- All-purpose flour: Gives the muffins their structure.
- Baking soda: Leavening agent that reacts with the pumpkin puree to give the muffins their lift.
- Salt: Enhances the overall flavor.
- Canned pumpkin puree: Adds a vibrant color and deep, fall flavor to these muffins.
- Vegetable oil: Adds moisture and richness for a dense, moist crumb.
- Large eggs: Binds the muffin batter and helps provide structure.
- Bourbon (or water): Adds depth and moisture. You can also use rum, or add a splash of vanilla extract to the water, if using.
For the bourbon icing:
- Powdered sugar: The base of the icing for sweetness and texture.
- Bourbon: Flavors the icing for a rich, complex topping.
- Milk: Adds moisture to thin the icing to a pourable consistency.
Ingredients
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3 ⅓ cups granulated sugar
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¾ cup finely chopped pecans
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2 teaspoons ground cinnamon
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2 ¾ cups all-purpose flour
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2 teaspoons baking soda
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1 teaspoon salt
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1 (15-ounce) can pumpkin puree
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¾ cup vegetable oil
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3 large eggs
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¼ cup bourbon or water
Bourbon Icing
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1 cup powdered sugar
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1 tablespoon bourbon
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2 teaspoons milk
Directions
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Mix Dry Ingredients
Preheat oven to 350°F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups. In a small bowl combine 2/3 cup of the sugar, the pecans, and 1 tsp. of the cinnamon; set aside. In a very large bowl stir together flour, baking soda, salt, and the remaining 1 tsp. cinnamon. Make a well in center of flour mixture; set aside.
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Whisk Batter To Combine
In a large bowl whisk together the remaining 2 2/3 cups sugar, the pumpkin, oil, eggs, and bourbon. Add egg mixture all at once to flour mixture. Stir just until moistened. Spoon batter into prepared muffin cups, filling each about 3/4 full. Sprinkle with nut mixture.
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Bake and Top
Bake 25 to 28 minutes or until a toothpick comes out clean. Cool in muffin cups 10 minutes. Remove; cool on wire racks. If desired, drizzle with Bourbon Icing before serving.
Bourbon Icing
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Make Icing
In a small bowl stir together powdered sugar, bourbon, and enough milk to drizzling consistency.
How To Store Pumpkin Muffins
Store cooled pumpkin muffins in an airtight container at room temperature for up to three days. You can also freeze them for up to three months for longer storage. Bring to room temperature or toast before serving.
Nutrition Facts (per serving)
| 265 | Calories |
| 10g | Fat |
| 41g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 265 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 1g | 5% |
| Cholesterol 23mg | 8% |
| Sodium 212mg | 9% |
| Total Carbohydrate 41g | 15% |
| Total Sugars 29g | |
| Protein 3g | 6% |
| Vitamin C 0.8mg | 1% |
| Calcium 15mg | 1% |
| Iron 1.1mg | 6% |
| Potassium 76mg | 2% |
| Folate, total 32mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
