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Cozy Maple Pumpkin Muffins with Easy Streusel Topping

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These cozy maple pumpkin muffins with streusel topping are tender, moist, and full of warm fall flavors. Made with simple ingredients, they come together in under 45 minutes and are perfect for fall gatherings, lazy Sunday mornings, or as a hostess gift.

Ingredients

  • All-purpose flour, 2 cups (240g)
  • Granulated sugar, ½ cup (100g)
  • Light brown sugar, ½ cup (100g), packed
  • Baking powder, 2 teaspoons
  • Baking soda, ½ teaspoon
  • Salt, ½ teaspoon
  • Ground cinnamon, 2 teaspoons
  • Ground nutmeg, ½ teaspoon
  • Ground ginger, ½ teaspoon
  • Ground cloves, ¼ teaspoon
  • Pumpkin puree, 1 cup (245g)
  • Maple syrup, ½ cup (120ml)
  • Eggs, 2 large, room temperature
  • Buttermilk, ½ cup (120ml)
  • Vegetable oil, ⅓ cup (80ml)
  • Vanilla extract, 1 teaspoon
  • All-purpose flour (for streusel), ½ cup (60g)
  • Light brown sugar (for streusel), ¼ cup (50g), packed
  • Ground cinnamon (for streusel), 1 teaspoon
  • Unsalted butter (for streusel), 4 tablespoons (56g), cold and cubed
  • Chopped pecans (for streusel), ¼ cup (30g), optional

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line your muffin tin with paper liners or grease the cups thoroughly with butter or non-stick spray.
  2. Make the streusel topping first. In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, and 1 teaspoon cinnamon. Add 4 tablespoons of cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse sand with some pea-sized butter pieces remaining. If using pecans, stir them in now. Refrigerate while preparing the muffin batter.
  3. Whisk the dry ingredients together. In a large bowl, combine 2 cups flour, ½ cup granulated sugar, ½ cup packed brown sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves. Whisk until well combined.
  4. Mix the wet ingredients in a separate bowl. In another large bowl, combine 1 cup pumpkin puree, ½ cup maple syrup, 2 room temperature eggs, ½ cup buttermilk, ⅓ cup vegetable oil, and 1 teaspoon vanilla extract. Whisk until smooth and fully incorporated.
  5. Combine wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to fold everything together gently until just combined (a few small lumps are fine). Do not overmix.
  6. Fill the muffin cups. Using an ice cream scoop or a large spoon, divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Add the streusel topping. Take the streusel out of the refrigerator. Sprinkle it generously over each muffin, pressing it down gently so it sticks to the batter.
  8. Bake the muffins. Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown.
  9. Cool in the pan. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.
  10. Enjoy warm or at room temperature.

Notes

Room temperature ingredients matter for best texture. Do not overmix the batter. Keep streusel butter cold for crunchy topping. Let muffins cool properly before storing. Store in an airtight container with paper towels to keep streusel crunchy. Muffins freeze well for up to 3 months.

Nutrition

Keywords: maple pumpkin muffins, streusel topping, fall muffins, pumpkin muffins, easy muffin recipe

Find it online: https://elaraeats.com/cozy-maple-pumpkin-muffins-with-easy-streusel-topping/