Here we go, another muffin recipe. What can I say, my family loves them. It’s probably the most favorite breakfast or snack food that we can ALL agree on. I’ve made Pumpkin Muffins before, but that recipe had chocolate chunks in it. I wanted to try something a little different. More fall tasting. Healthier. Something along the lines of Maple Pumpkin Pecan Muffins.
I found a good looking recipe to use as my base and made some changes to it. Whole wheat flour. Ground Flax Seed. Part real maple syrup for the sweetener (YUM). A little more pumpkin and a little less oil. For the pecan streusel topping I put on the Pumpkin Muffins I used the recipe for streusel from the Zucchini Cherry Muffins with Pecan Streusel Topping because I really liked the amounts in that recipe.
These muffins taste just like fall. I love the hint of maple syrup with the pumpkin. I am really ready for fall. It’s been incredibly hot this year. Hotter earlier and longer than ever in the 4 years I’ve lived here. Last week we could still wear shorts, sandals and t-shirts. October is finally cooling off a bit, but it’s the kind of weather we should have been having all of September. With or without the weather’s cooperation, I’m ready for fall baking!
Maple Pumpkin Pecan Muffins
adapted from Pumpkin and Cream Cheese Muffins with Pecan Streusel
For the muffins:
2 cups whole wheat pastry flour
3 tablespoons cold milled flax
1 cup brown sugar
3/4 cup maple syrup
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1/2 teaspoon salt
1 - 14 ounce can pumpkin puree
3 eggs, lightly beaten
1/4 cup canola oil
1/2 teaspoon vanilla extract
For the streusal:
2/3 cup pecans
1/3 cup all-purpose flour
1/2 cup brown sugar
1/3 cup cold butter, cut in cubes
1 1/2 teaspoon cinnamon
Preheat oven to 350 degrees F. Coat two 12-cup muffin pans with nonstick cooking spray or fill with muffin liners
Put the nuts for the crumb topping recipe into the work bowl of a food processor and pulse to roughly chop. Add remaining crumb topping ingredients and pulse until mixture is crumb-like. Remove crumb topping and set aside in a small bowl.
In a medium bowl, beat the eggs. Add the pumpkin puree, oil, vanilla, brown sugar, and maple syrup. Mix well. In another medium sized bowl, combine the flour, flax, baking powder, baking soda, cinnamon, allspice, nutmeg, cardamom, and salt. Stir well to combine.
Make a well in the center of the flour mixture. Pour in the pumpkin mixture and stir with a wooden spoon to combine until just moistened. Divide batter evenly among the muffin cups, using a little less than 1/4 cup of batter per muffin. Top each muffin with a heaping tablespoon of the streusal mixture.
Bake at 350 degrees for 20-25 minutes. Cool for 5 minutes in pan before removing. They taste delicious served warm. Cool any extras on a wire rack until room temperature. Then, store in a ziplock bag or a container with lid.
Makes 2 dozen muffins.