Print

Wholesome Maple Pumpkin Muffins with Streusel Topping

maple pumpkin muffins with streusel topping - featured image
Print Recipe

These wholesome maple pumpkin muffins with streusel topping are the perfect fall treat—quick, easy, and made with simple ingredients. They feature a tender, maple-sweetened pumpkin base topped with a buttery, crunchy streusel that stays perfectly on top.

Ingredients

Scale
  • 1 ¾ cups whole wheat flour (or all-purpose)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup pure maple syrup
  • ⅓ cup coconut oil, melted (or melted butter)
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup milk of choice (e.g., oat milk or dairy)
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup rolled oats (old-fashioned)
  • ¼ cup brown sugar, packed (light or dark)
  • ½ teaspoon cinnamon (for streusel)
  • ¼ cup cold butter, cubed (or coconut oil for dairy-free)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Make the streusel first: In a small bowl, combine the flour, rolled oats, brown sugar, and cinnamon. Add the cold cubed butter. Use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized pieces. Pop this in the fridge while you make the batter.
  3. Whisk the dry ingredients: In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
  4. Mix the wet ingredients: In a separate large bowl, whisk together the maple syrup, melted coconut oil, eggs, pumpkin puree, milk, and vanilla extract for a full minute until smooth and slightly emulsified.
  5. Combine wet and dry: Pour the dry ingredients into the wet. Use a rubber spatula to fold everything together gently until just combined. A few lumps are fine.
  6. Fill the muffin cups: Divide the batter evenly among the 12 cups, filling them about three-quarters full.
  7. Add the streusel: Take the streusel out of the fridge. Sprinkle it generously over each muffin, pressing down gently so it sticks.
  8. Bake: Place the tin in the preheated oven and bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For best results, chill the streusel while preparing the batter to prevent it from sinking. Don’t overmix the batter—a few lumps are fine. Use room temperature ingredients for a smoother batter. If your oven runs hot, tent muffins with foil for the last 5 minutes if browning too fast.

Nutrition

Keywords: maple pumpkin muffins, streusel topping, fall muffins, pumpkin muffins, whole wheat muffins, easy breakfast

Find it online: https://recipebelle.com/wholesome-maple-pumpkin-muffins-with-streusel-topping/