Quick Bread Pumpkin Muffins with Eggnog Glaze

The flavors in these Quick Bread Pumpkin Muffins with Eggnog Glaze are what Fall in New England is all about. The warmth and comfort of pumpkin and eggnog is a hug in a muffin.

Pumpkin muffins are one of those tasty baked goods that are just as delicious for breakfast as they are for dessert. Let’s be serious though, I’ll look for any excuse to consume sugary dessert goodness for breakfast. I tell myself that my Nana’s “Better Than Sex” Pineapple Cake constitutes breakfast since it has pineapple and cherries for my daily fruit intake (haha). Perfectly acceptable. Life is too short to not eat dessert for breakfast every once in a while.

These Quick Bread Pumpkin Muffins with Eggnog Glaze come together very quickly. I always use my basic, go-to Best Banana Bread Muffins Ever recipe as a guide. I am using cans of 100% pure pumpkin in place of the mashed over-ripened bananas. However, the format for the recipe is pretty much the same. Banana bread is one of my favorite things to eat and to bake so I have a lot of variations. Easy Cinnamon Walnut Banana Bread is always a crowd pleaser. My absolute favorite quick bread recipe of all time is The Greatest Antioxidant Dark Chocolate and Almond Banana Bread.

I love the flavor and warmth of baked pumpkin anything. Pumpkin muffins deliver so many feelings of happiness and nostalgia. Pumpkin always gets me so excited in the Fall for the upcoming holiday season and all Fall related activities. Most important of all, when that first seasonal taste of pumpkin hits my taste buds, I know that Fall is upon us. The temperature is perfect and sweater weather is my life. If there existed a place that was Fall all year round, my family and I would move there tomorrow.

These muffins are very simple and very quick to whip up. The eggnog glaze consists of only six ingredients. Eggnog glaze is sticky and sweet and messy and delicious. Please Note: This recipe is definitely for a loose and drizzly glaze and not a thick frosting.

Can I convert this muffin recipe into a loaf of pumpkin bread instead?

Absolutely! This recipe yields about 30 muffins so you can make two loaves. Simply divide the batter into two pan sprayed loaf pans. Pop into a 350 degree oven for 50 minutes and voila… pumpkin bread! Or if you’re only looking for one loaf of bread, you can cut all of the ingredients in half.

What can I substitute in place of the egg in this recipe?

You may want to substitute the egg in this Quick Bread Pumpkin Muffins with Eggnog Glaze recipe. There could be an egg allergy or maybe you don’t want to use an animal product. In that case, you can swap out the one egg for 1/4 cup of vegetable oil or 1/4 cup of unsweetened apple sauce.

Let me know in the comments below how you enjoyed these Quick Bread Pumpkin Muffins with Eggnog Glaze. Also, let me know what you’re looking forward to most about Fall.

Quick Bread Pumpkin Muffins with Eggnog Glaze

Dominique Collins-Bloomfield

The flavors in these Quick Bread Pumpkin Muffins with Eggnog Glaze are what Fall in New England is all about. The warmth and comfort of pumpkin and eggnog is a hug in a muffin.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Ingredients

  

• 2 Cans pumpkin (100% pure)
• 2 Teaspoons baking soda
• ¼ Teaspoon salt
• ⅔ Cup butter (melted)
• 2 Eggs
• 2 Teaspoon vanilla extract
• 2 Tablespoons pumpkin pie spice
• 1 Tablespoon cinnamon
• 2 Cups sugar
• 4 Tablespoons milk
• 3 Cups flour

Eggnog Cinnamon Cream Cheese Glaze

• 1 Stick butter softened
• 4 Ounces cream cheese softened
• 3¼ Cups powdered sugar
• ½ Cup eggnog
• 1 Teaspoon vanilla extract
• ½ Teaspoon salt

Instructions

 

• Preheat oven to 350°. Melt butter in microwave for 30-60 seconds until melted. In the meantime, add cans of pumpkin to a large mixing bowl.
• Add salt and baking soda and stir to combine. Mix in melted butter.
• Add eggs, vanilla extract, pumpkin pie spice, cinnamon, sugar and milk. Stir until combined.
• Add flour and stir to combine. Note: If you would like the batter to be a bit more moist, add an additional tablespoon of milk and stir.
• Pour batter into greased muffin pans. Bake for 20 minutes or until toothpick comes out clean. Allow to cool completely before drizzling on the glaze.

Eggnog Cinnamon Cream Cheese Glaze

• Add all of the ingredients to a medium mixing bowl. Using an electric mixer, mix until all the ingredients are fully combined and have a smooth texture. Allow the glaze to set in the refrigerator for at least one hour prior to glazing the muffins. Drizzle the desired amount of the glaze over the tops of the muffins. Enjoy!

Notes

For egg allergies, substitute one egg for 1/4 cup of vegetable oil or 1/4 cup of unsweetened apple sauce.

This batter yields 30 muffins.