OCT
13
Maple Pumpkin Pecan Muffins
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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
Ingredients:
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 extractFor 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 cinnamonDirections:
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.
About the Author:
Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. Wife & Mom. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie resides in Colorado with her husband and two children.
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Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.
I’m so FALL-ing for these muffins!
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i’m having a cup of coffee right now, and this muffin would go so well with it!! it looks delicious!
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The flavor combination in these muffins is perfect for fall! Love it!
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Looks like we are all cooking pumpkin muffins these days!
http://eatlittleeatbig.blogspot.com/2010/10/lighten-up-pumpkin-muffins.html
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Oooh, all of my favorite warm spice in one delicious, pumpkin-y, autumn muffin. They look incredible! Love the streusel topping as well.
So nice to meet you on Saturday. Your blog is gorgeous and your photographs are stunning!
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I’m totally making these this weekend! Thanks for such a great fall recipe
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I’ve been in such a mood to bake muffins lately. These look awesome!!
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The perfect little fall muffins… I love these
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Really fabulous muffins! Love all the autumn flavours and how healthy there are!
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Streusal on top of muffins just makes me happy – these look so yummy! Love how you lightened these up
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Baking time!!! I love the streusel topping!!!
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Those do look nice and healthyband fall like!
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Stunning photos, Katie and those muffins sound heavenly! We have so many of the same photo props, it cracks me up!
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Perfect muffins for the season, Katie. As usual, your photos are stunning!
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That sounds like a great, healthful recipe and with the moistness of the extra pumpkin, I’m betting you don’t even miss the extra oil. Love that you added flax and natural syrup too. Great photography; yum recipe!
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I could use one of these right now – yum!
Beautiful photos as always.
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This is my first time visiting your blog. These look sooo yummy. Your photos are wonderful.
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sounds delish! i love pumpkin and pecan together.
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This is almost exact to the Maple Apple Pecan bread I just made that is a new fave. SO I will be def trying this! Love the healthy and the savory in one too. My bread is almost identical to your muffin
Except apples…so pumpkin is next!
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Sounds like. The perfect fall treat.
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