Maple-Pumpkin Streusel Muffins

cindy sandberg


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.


★★★★★ 2 votes

10 Min
20 Min



  • 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
  • 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
  • 1 tsp
    pumpkin pie spice
  • 1/2 tsp

  • 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
  • 2 Tbsp
    chopped nuts

How to Make Maple-Pumpkin Streusel Muffins


  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.

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