maple-pumpkin streusel muffins

carlisle, IN
Updated on Oct 8, 2012

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.

prep time 10 Min
cook time 20 Min
method ---
yield 12-15 serving(s)

Ingredients

  • MUFFINS
  • 1/2 cup oil(keep it healthy by using olive, grapeseed or coconut oil)
  • 3/4 cup canned pumpkin
  • 1/2 cup plain yogurt
  • 2 - lg. eggs
  • 1 teaspoon vanilla
  • 1/2 cup real maple syrup
  • 1/2 cup sugar(i use a natural sugar like sucanat or turbinado)
  • 1 cup whole wheat(or other whole grain like oat or spelt) flour
  • 1 cup ap flour*
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • TOPPING
  • 1/2 cup butter, softened(i use 1/4c butter, 1/4c light olive oil)
  • 1/4 cup real maple syrup
  • 1/2 cup ap or whole grain flour(i use oat)
  • 1/4 teaspoon cinnamon
  • 2 tablespoons chopped nuts

How To Make maple-pumpkin streusel muffins

  • Step 1
    Preheat oven to 375F
  • Step 2
    Combine oil, pumpkin, yogurt, eggs, vanilla, sugar, and syrup. Mix well.
  • Step 3
    Combine flours, baking powder, baking soda, spices and salt.
  • Step 4
    Mix dry ingredients into wet and stir to combine. Scoop into greased or paper lined muffin tins.
  • Step 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.
  • Step 6
    Bake for about 20 min.
  • Step 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.

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