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Maple Pumpkin Muffins

Teresa Ambra
Enjoy a batch of these delectable Maple Pumpkin Muffins anytime of the year--not just fall baking! These lovely muffins include a cheesecake layer that's swirled throughout the batter. A streusel topping adds delightful crunchiness. Maple Syrup, pumpkin pie spice and cinnamon delight the palate. Terrific for a weekend, company or holiday breakfast or brunch. Everyone will rave over them!
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 20
Calories 210 kcal

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

NOTE: I tripled the topping ingredients so each muffin would get good coverage.
 
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

Calories: 210kcalCarbohydrates: 29gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 22mgSodium: 172mgPotassium: 144mgFiber: 2gSugar: 17gVitamin A: 1964IUVitamin C: 1mgCalcium: 104mgIron: 1mg
Keyword breakfast, brunch, cheesecake, cinnamon, maple syrup, muffins, pecans, pumpkin
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