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Pumpkin Muffins with Vanilla Bourbon Sauce

Pumpkin Muffins With Vanilla Bourbon Glaze

Pumpkin Muffins With Vanilla Bourbon Glaze to wow the crowd at your Thanksgiving feast!


  • 2 cups Agave In The Raw
  • 3 1/2 cups flour
  • 1/2 tsp. salt
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 4 large eggs
  • 1 c. vegetable oil
  • 2 c. canned pumpkin
  • 2/3 cups water


  • 1-½ tbsp bourbon I used Elijah Craig
  • ½ cups butter
  • 2 tbsp Agave In The Raw
  • teaspoons salt
  • cups heavy cream
  • teaspoons vanilla extract
  • 1-¼ cup powdered sugar sifted
  • ¾ cups brown sugar


  • Preheat oven to 350. Sift the flour and add salt, baking soda, cinnamon and nutmeg into a large bowl. Mix.
  • Add eggs, oil, pumpkin, Agave In The Raw and water. Beat with a stand mixer or hand mixer.
  • Add cupcake liners to a muffin pan and fill each one two-thirds full. Bake for approximately 45 minutes or until muffins are baked through.
  • While muffins are cooling, add all glaze ingredients to a medium saucepan over medium heat while continuously stirring. Cook for approximately 5-7 minutes, then pour over muffins (I used a wire rack over wax paper to cover each muffin).