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Best Maple Pumpkin Muffins with Easy Streusel Topping

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These maple pumpkin muffins are incredibly moist, perfectly spiced, and topped with a buttery, crunchy streusel. They’re a showstopper for fall gatherings and even convert pumpkin-haters.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated is best)
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 cup (245g) pure pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80ml) pure maple syrup (use the real stuff, not pancake syrup)
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour
  • ⅓ cup (65g) packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup (60g) cold unsalted butter, cut into small cubes
  • ¼ cup (30g) chopped pecans or walnuts (optional, but highly recommended)

Instructions

  1. Preheat your oven to 425°F (220°C). Line your muffin pan with 12 paper liners.
  2. Make the streusel first: In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. Stir in the chopped nuts if using. Pop this bowl in the fridge while you make the batter.
  3. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  4. In a separate medium bowl, whisk together the sugar and oil until well combined. Add the eggs one at a time, whisking well after each. Then, whisk in the pumpkin puree, maple syrup, and vanilla extract until the mixture is smooth and glossy.
  5. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to gently fold everything together. Stir just until you no longer see streaks of flour. A few small lumps are fine.
  6. Divide the batter evenly among the 12 prepared muffin cups. They will be quite full—almost to the top.
  7. Take the streusel out of the fridge. Sprinkle it generously over each muffin, pressing it down lightly so it sticks to the batter.
  8. Bake at 425°F (220°C) for 5 minutes. Then, without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue baking for another 15-18 minutes.
  9. The muffins are done when a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  10. Let the muffins cool in the pan for 5-10 minutes. Then, carefully transfer them to a wire rack to cool completely.

Notes

For best results, use cold streusel and do not overmix the batter. The high initial oven temperature helps create tall, bakery-style muffin tops. Store muffins in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

Find it online: https://piperplate.com/best-maple-pumpkin-muffins-with-easy-streusel-topping/