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Cozy Maple Pumpkin Muffins: Easy Streusel Recipe

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These cozy maple pumpkin muffins with a buttery streusel topping are the perfect fall treat. Made with real maple syrup and pumpkin puree, they’re moist, tender, and full of warm spices.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (240g) pumpkin puree
  • 1/2 cup (120ml) pure maple syrup
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1/4 cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) light brown sugar, packed (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • 1 teaspoon cinnamon (for streusel)
  • a pinch of salt (for streusel)
  • 1/4 cup (60g) unsalted butter, cold and cubed (for streusel)
  • 1/4 cup (30g) chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel: In a medium bowl, whisk together 1/2 cup flour, 1/4 cup packed brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and a pinch of salt. Cut in the cold butter cubes using a pastry cutter or your fingers until the mixture resembles coarse sand with some pea-sized butter pieces. Stir in chopped nuts if using. Refrigerate while you make the batter.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
  4. Mix wet ingredients: In a separate bowl, whisk together 1 cup pumpkin puree, 1/2 cup maple syrup, 1/3 cup vegetable oil, 2 eggs, 1/4 cup milk, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined—a few lumps are fine. Do not overmix.
  6. Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  7. Add streusel: Remove streusel from the fridge and sprinkle generously over each muffin, pressing down lightly.
  8. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For best results, use real maple syrup (not pancake syrup). If your streusel sinks into the batter, try baking the muffins for 5 minutes first, then add the streusel and finish baking. Store leftovers in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, maple muffins, streusel muffins, fall baking, pumpkin spice, easy muffin recipe

Find it online: https://sofiaspice.com/cozy-maple-pumpkin-muffins-easy-streusel-recipe/