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Quick Maple Pumpkin Muffins with Streusel Topping

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These quick and easy maple pumpkin muffins with a crunchy streusel topping are made with simple ingredients and come together in about 30 minutes. Perfect for busy mornings or a cozy treat, they’re moist, flavorful, and sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (245g) pumpkin puree
  • ½ cup (160ml) maple syrup
  • ⅓ cup (75g) unsalted butter, melted and slightly cooled
  • ¼ cup (60ml) milk (any kind)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup (40g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes (for streusel)
  • ½ teaspoon cinnamon (for streusel)
  • ¼ cup (30g) chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease well.
  2. Make the streusel: In a small bowl, combine ⅓ cup flour, ¼ cup packed brown sugar, and ½ teaspoon cinnamon. Add 3 tablespoons cold butter cubes. Use a pastry cutter, fork, or fingers to work butter into dry ingredients until mixture resembles coarse crumbs with some pea-sized butter pieces. Stir in nuts if using. Set aside.
  3. In a large bowl, whisk together 1 ¾ cups flour, ½ cup sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Make a well in the center.
  4. In a separate medium bowl, whisk together 1 cup pumpkin puree, ½ cup maple syrup, ⅓ cup melted butter, ¼ cup milk, 2 eggs, and 1 teaspoon vanilla until smooth.
  5. Pour wet ingredients into the well of dry ingredients. Fold gently with a rubber spatula just until no dry flour remains (10-12 strokes). Do not overmix; a few lumps are fine.
  6. Divide batter evenly among 12 muffin cups, filling each about ¾ full. An ice cream scoop works well.
  7. Sprinkle streusel topping generously over each muffin, gently pressing it into the batter.
  8. Bake at 375°F (190°C) for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid dense muffins. Use room temperature ingredients for best results. Measure flour correctly by spooning into the cup and leveling off. Let muffins cool in pan for exactly 5 minutes. Check baking powder freshness before starting.

Nutrition

Keywords: pumpkin muffins, maple muffins, streusel topping, quick breakfast, fall baking, easy muffins

Find it online: https://leilameals.com/quick-maple-pumpkin-muffins-with-streusel-topping/