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Lady Behind the Curtain

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Bourbon Pumpkin Muffins

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Bourbon Pumpkin Muffins: These super moist muffins are made with pumpkin, a hint of spice and a touch of bourbon. Warm up with the spices of Fall and bourbon! Don’t like bourbon? Don’t worry I have included a version without bourbon for you too! The cinnamon sugar offers a perfectly crunchy top and the pumpkin gives a moist center. These amazing cinnamon muffins will fit into any Thanksgiving or Christmas breakfast or brunch buffet.

Bourbon Pumpkin Muffins
Having out of town guests? Serve them a super easy breakfast with fresh fruit, yogurt and Bourbon Pumpkin Muffins. They will love waking up to the smell of freshly baked muffins.

What’s the Secret to Light and Fluffy Muffins?

Bourbon Pumpkin Muffins
START WITH ROOM TEMPERATURE INGREDIENTS: Having everything at room temperature helps them form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light.

Why I Love these Cinnamon Sugar Bourbon Pumpkin Muffins

Bourbon Pumpkin Muffins
Aside from how easy the muffins are to make, there are a few more reasons why I love these muffins. LAYERS OF FLAVOR: From the moist muffin to the cinnamon sugar and walnut topping to the little hint of sweetness from the drizzle, these muffins bring to life all your senses. WALNUT CINNAMON SUGAR TOPPING: It’s all about the crunchy topping. I love how the weight of some of the nuts sink a little bit into the muffin batter and some of the sugar melts into the muffin. Those two favors together create yet another layer of texture and flavor. NOTE: I said “some” of the nuts and sugar. Yes….that means you still get the benefits of the crunchy nuts and sugar on the top. This pumpkin muffin truly is the BEST!

How to Make Bourbon Pumpkin Muffins

Bourbon Pumpkin Muffins

THE BATTER: In a large bowl add the flour, baking soda, salt and cinnamon, whisk to combine. In another large bowl whisk together the sugar, pumpkin, oil, eggs and bourbon. Add egg mixture to flour mixture. Stir just until moistened (batter should be lumpy).

THE TOPPING: In a small bowl combine sugar, walnuts and cinnamon.

THE BOURBON ICING DRIZZLE: In a small bowl whisk together the powdered sugar, bourbon and water.

WITHOUT BOURBON: In both instances (batter and icing) substitute water for the bourbon.

ICING DRIZZLE SWAP OR NOT?

Bourbon Pumpkin Muffins
  • MAPLE ICING DRIZZLE: Instead of making a Bourbon Icing Drizzle, add a drizzle of maple icing. Substitute maple syrup for the bourbon PLUS ½ teaspoon of maple flavoring.
  • CINNMNAON-SUGAR TOPPING: Don’t want an icing drizzle? For added flavor and crunch, simply sprinkle the baked muffins with a cinnamon sugar mixture.

How to Freeze Baked Muffins

Bourbon Pumpkin Muffins
  • Prepare batter and bake muffins
  • Allow muffins to cool down to room temperature
  • Add icing drizzle
  • Place cooled muffins in a container with a tight fitting lid
  • Stays fresh up to THREE MONTHS.
  • TO HEAT
    • Remove the frozen muffin and warm up in the microwave for 30 seconds

MORE MUFFIN RECIPES

PEACH CRUMB CAKE MUFFINS 2. CINNAMON BLUEBERRY CRUMBLE MUFFINS 3. GOLDEN HARVEST MUFFINS 4. EASY BLUEBERRY BUTTERMILK BISCUIT MUFFINS
Bourbon Pumpkin Muffins

Bourbon Pumpkin Muffins

Yield: Makes 24 Regular Size Muffins

The perfect pumpkin season muffin. Light, fluffy and moist. Your guests will love waking up to the smell of freshly baked muffins.

Ingredients

For the Pumpkin Batter:

  • 2¾ cup all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2-2/3 cups granulated sugar
  • 1 (15 ounce) can pumpkin
  • ¾ cup vegetable oil
  • 3 large eggs
  • ¼ cup bourbon OR water

For the Topping:

  • 2/3 cup granulated sugar
  • ¾ cup walnuts or pecans, finely chopped
  • 1 teaspoon ground cinnamon

For the Bourbon Icing Drizzle:

  • 1 cup powdered sugar
  • 1 tablespoon bourbon OR water
  • 1 tablespoon milk OR water

Instructions

For the Pumpkin Batter:

  1. Preheat oven to 350°. Line 24 regular size muffin cups with paper bake cups.
  2. In a large bowl, add the flour, baking soda, salt and cinnamon, whisk to combine.
  3. In another bowl whisk together the sugar, pumpkin, oil, eggs and bourbon.
  4. Add egg mixture all at once to the flour mixture.
  5. Stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle with walnut mixture (about 1 tablespoon each).

For the Topping:

  1. In a small bowl, stir together the sugar, walnuts and cinnamon

For the Bourbon Icing Drizzle:

  1. In a small bowl whisk together powdered sugar, bourbon and water.

Bringing it all together:

  1. Bake muffins 25 to 28 minutes or until a wooden toothpick inserted into the center comes out clean.
  2. Cool in muffin cups 10 minutes.
  3. Remove, cool on wire racks.
  4. Once muffins are completely cooled, drizzle bourbon icing in a back and forth motion with a spoon over muffins.

Notes

How to Freeze Muffins:

  • Place cooled muffins (with the drizzle) in a container with a tight fitting lid. Stays fresh up to 3 weeks.
  • Defrost on counter.
  • Eat at room temperature or heat in the microwave.

Did you make this recipe?

Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

© Sheryl
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Bourbon Pumpkin Muffins

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