Maple Pumpkin Muffins
Maple Pumpkin Muffins are awesome! These delectable muffins include a cheesecake layer swirled throughout the batter and a streusel topping with brown sugar and pecans. Yum! They puffed up really beautifully while baking and are delightful to enjoy for a weekend or company breakfast or brunch.
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I took a Sausage Mushroom Breakfast Bake and these Maple Pumpkin Muffins to a Ladies’ breakfast with our Grandmas in Prayer group. We meet weekly at our church to pray for our grandchildren and local schools. In March, we took a week off for spring break and met together at one of the ladies’ homes. There was a whole lot of food and we had a great time sampling all the goodies.
I was really pleased with how well these muffins turned out. I’ve gotten to the point where I bake all muffins at 400 degrees rather than at lower temperatures. That way the muffins raise nicely and have generously rounded tops. Muffins baked at lower temperatures throughout the entire baking time usually don’t have the lift necessary to have rounded tops. Both the taste and texture of these muffins were pleasing.
I recommend making a batch of these muffins for your next company or holiday breakfast or brunch. These days you can purchase canned pumpkin all year round. Not like 30-40 years ago when it was only available in the fall and before the end of the year. The cheesecake layer swirled through the batter adds extra moistness and flavor and the pecans add a lovely crunch. Every bite is “rock your world” good!
Maple Pumpkin Muffins are delightful with your morning coffee.
Maple Syrup sweetens these muffins wonderfully.
These muffins puffed up beautifully, making nicely rounded tops.
These delicious muffins are too good to only bake during the fall season. Try them in spring and summer too!
Here’s what I did.
I used these ingredients.
Place unbleached flour in a bowl. (Bleached flour toughens baked goods). Add brown sugar, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
Stir ingredients to combine; set aside.
In a medium sized mixing bowl, place pumpkin and eggs. Add evaporated milk.
Add oil.
Add maple syrup.
Whisk ingredients to combine. Set aside.
In a small mixing bowl, combine cream cheese, remaining 2 tbsp. brown sugar and remaining 2 tbsp. maple syrup.
Whisk ingredients to combine; set aside.
Pour the pumpkin mixture into the flour mixture.
Add pecans.
Stir ingredients until smooth.
Place cream cheese mixture into stirred batter.
Swirl the cream cheese mixture GENTLY into the pumpkin mixture. Don’t over-stir!
Spray muffin tins with cooking spray. Fill muffin tins about 3/4 full with batter.
For topping: Place pecans and brown sugar in a small bowl.
Stir ingredients with a fork to combine.
Sprinkle streusel topping evenly over top of the muffin batter.
Bake muffins at 400 degrees for about 18 minutes, or until a toothpick inserted in center comes out clean.
Cool muffin tin about 5 minutes before removing muffins from tins and placing on wire racks to cool. Serve!
Maple Pumpkin Muffins are irresistible! Excellent with coffee in the morning.
Maple Syrup, pumpkin, pecans and cheesecake make these breakfast muffins heavenly!
I served Maple Pumpkin Muffins with a Sausage Mushroom Breakfast Bake. Both were amazing.
Here’s the recipe.
MAPLE PUMPKIN MUFFINS
(Recipe adapted from Taste of Home, Annual Recipes, 2006, pg. 96)
Maple Pumpkin Muffins
Equipment
- 2 12-tin regular muffin pans
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 small mixing bowl
- 1 small bowl
- 1 nut chopper if nuts are not previously chopped
- 1 wooden spoon
- 1 whisk
- 2 wire cooling racks
- measuring cups
- measuring spoons
Ingredients
MUFFINS:
- 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 3/4 cup light brown sugar packed
- 2 tbsp. light brown sugar packed
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. sea salt
- 2 large eggs
- 1 cup canned pumpkin
- 3/4 cup evaporated milk
- 1/4 cup canola oil or avocado oil
- 3 tbsp. maple syrup divided use
- 2/3 cup pecans or walnuts, chopped (measure after chopping)
- 4 oz. cream cheese softened
STREUSEL TOPPING:
- 3/4 cup pecans or walnuts, chopped (measure after chopping)
- 6 tbsp. light brown sugar packed
Instructions
MUFFINS:
- Preheat oven to 400º.
- Grease a 12-tin regular sized muffin pan with cooking spray or oil.
- Set aside.
- In a large mixing bowl, combine the flour, ¾ cup packed brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt.
- In a separate bowl, whisk the eggs, pumpkin, evaporated milk, canola oil and one tablespoon maple syrup.
- Stir the wet ingredients and pecans into the dry ingredients until just moistened.
- Do NOT overmix the batter!
- In a small mixing bowl, beat the cream cheese, remaining 2 tbsp. packed brown sugar and remaining 2 tablespoons of maple syrup until ingredients are smooth.
- Gently stir the cream cheese mixture into the batter until the mixture appears swirled and marbleized.
- Fill muffin tins about ¾ full.
STREUSEL TOPPING:
- Combine topping ingredients and sprinkle evenly over top of each muffin.
- Bake at 400º for 18 minutes, or until a toothpick inserted in center comes out clean.
- Cool pan for 5 minutes before removing muffin tin to a wire rack to cool completely.
Notes
Recipe adapted from Taste of Home.
Taste of Home no longer has a search engine that allows you to search recipes by title. Most of the time, you have to weed through thousands of recipes in collections. If any link is to be found, I find direct links through google, not their own website. I could not locate a direct page for this recipe. But it is in the cookbook noted above.© Can’t Stay Out of the Kitchen
Nutrition
We really enjoyed how these Maple Pumpkin Muffins turned out.
Maple Pumpkin Muffins are terrific snacks for school lunches too!
We enjoyed these muffins served with Sausage Mushroom Breakfast Bake.
Every bite will knock your socks off!
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