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Best Ever Maple Pecan Pumpkin Muffins

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These Best Ever Maple Pecan Pumpkin Muffins with Streusel are tender, moist, and topped with a buttery maple-pecan streusel. Perfect for fall gatherings, cozy breakfasts, or a comforting treat any time.

Ingredients

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  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup packed brown sugar (for streusel)
  • ¼ cup rolled oats (for streusel)
  • ¼ cup chopped pecans (for streusel)
  • 3 tablespoons cold unsalted butter, cut into small cubes (for streusel)
  • 1 tablespoon maple syrup (for streusel)
  • ¼ teaspoon pumpkin pie spice (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel first. In a small bowl, combine ½ cup flour, ¼ cup brown sugar, ¼ cup rolled oats, ¼ cup chopped toasted pecans, and ¼ teaspoon pumpkin pie spice. Add 3 tablespoons cold cubed butter and 1 tablespoon maple syrup. Use a pastry cutter or two forks to cut the butter into the dry mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. Refrigerate while you make the batter.
  3. Whisk the dry ingredients. In a medium bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons pumpkin pie spice, and ½ teaspoon salt. Set aside.
  4. Mix the wet ingredients. In a large bowl, whisk together 1 cup pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, ½ cup vegetable oil, 2 room-temperature eggs, ¼ cup maple syrup, and 1 teaspoon vanilla extract until smooth and well combined.
  5. Combine wet and dry. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined—a few lumps are fine. Do not overmix.
  6. Fill the muffin cups. Divide the batter evenly among the 12 lined muffin cups, filling each about ¾ full.
  7. Add the streusel. Take the streusel out of the fridge. Sprinkle it generously over each muffin, pressing it down gently so it sticks to the batter.
  8. Bake. Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
  9. Cool. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Room temperature eggs matter—place eggs in warm water for 5 minutes to warm up quickly. Don’t overmix the batter; a few lumps are fine. Toast pecans for extra flavor. Chill the streusel while making the batter to keep butter cold. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use cold coconut oil instead of butter in the streusel. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, maple pecan muffins, streusel muffins, fall baking, easy muffin recipe

Find it online: https://sweetstirring.com/best-ever-maple-pecan-pumpkin-muffins/