Cinnamon-Sugar Bourbon-Pumpkin Muffins

A drizzle of bourbon in the batter makes these pumpkin muffins extra rich, while a sweet and crunchy cinnamon-sugar and pecan topping makes these muffins sugary enough for dessert.

Cinnamon-Sugar Bourbon-Pumpkin Muffins
Photo: Blaine Moats
Prep Time:
25 mins
Bake Time:
25 mins
Cool Time:
10 mins
Total Time:
25 mins
24 muffins


  • 3 ⅓ cup sugar

  • ¾ cup finely chopped pecans

  • 2 teaspoon ground cinnamon

  • 2 ¾ cup all-purpose flour

  • 2 teaspoon baking soda

  • 1 teaspoon salt

  • 1 15 ounce can pumpkin

  • ¾ cup vegetable oil

  • 3 eggs

  • ¼ cup bourbon or water

Bourbon Icing

  • 1 cup powdered sugar

  • 1 tablespoon bourbon

  • 2 teaspoon milk


  1. 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.

  2. 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.

  3. 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

  1. In a small bowl stir together powdered sugar, bourbon, and enough milk to drizzling consistency.

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