Maple-Pumpkin Streusel Muffins

cindy sandberg

By
@cindyLs

With maple syrup in both the muffin and the streusel topping, the flavor of these muffins can't be beat! They are moist and light and taste like Fall! I wrote the recipe to appeal to most people, but added notations for my healthy version.


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Serves:

12-15

Prep:

10 Min

Cook:

20 Min

Ingredients

MUFFINS

1/2 c
oil(keep it healthy by using olive, grapeseed or coconut oil)
3/4 c
canned pumpkin
1/2 c
plain yogurt
2
lg. eggs
1 tsp
vanilla
1/2 c
real maple syrup
1/2 c
sugar(i use a natural sugar like sucanat or turbinado)
1 c
whole wheat(or other whole grain like oat or spelt) flour
1 c
ap flour*
2 tsp
baking powder
1/2 tsp
baking soda
1 tsp
cinnamon
1 tsp
pumpkin pie spice
1/2 tsp
salt

TOPPING

1/2 c
butter, softened(i use 1/4c butter, 1/4c light olive oil)
1/4 c
real maple syrup
1/2 c
ap or whole grain flour(i use oat)
1/4 tsp
cinnamon
2 Tbsp
chopped nuts

Directions Step-By-Step

1
Preheat oven to 375F
2
Combine oil, pumpkin, yogurt, eggs, vanilla, sugar, and syrup. Mix well.
3
Combine flours, baking powder, baking soda, spices and salt.
4
Mix dry ingredients into wet and stir to combine. Scoop into greased or paper lined muffin tins.
5
Make streusel topping by combining flour and cinnamon and nuts, if using. Stir the syrup into the butter and then cut the butter mixture into the flour mixture til crumbly Sprinkle on muffins.
6
Bake for about 20 min.
7
*note: I make these 100% wholegrain by using two different kinds of whole grain flours instead of the whole wheat and AP. I usually use oat flour and either spelt or white whole wheat.