OCT
13

Maple Pumpkin Pecan Muffins

Breakfast and Brunch, Fall Recipes, Muffins, Seasonal Recipes | 20 comments

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.

Maple Pumpkin Muffins with Streusel

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.

Maple Pumpkin Pecan Muffins

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!

Pumpkin Muffins with Maple Syrup

Maple Pumpkin Pecan Muffins

Print Save Recipe

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 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

Directions:

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.

Katie

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: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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20
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Lina - October 13, 2010 @ 7:41 am

    I’m so FALL-ing for these muffins!

    [Reply]

  • 2
    the blissful baker - October 13, 2010 @ 8:26 am

    i’m having a cup of coffee right now, and this muffin would go so well with it!! it looks delicious!

    [Reply]

  • 3
    Sharlene - October 13, 2010 @ 11:09 am

    The flavor combination in these muffins is perfect for fall! Love it!

    [Reply]

  • 4
    SusieBee at eatlittleeatbig - October 13, 2010 @ 12:24 pm

    Looks like we are all cooking pumpkin muffins these days!

    http://eatlittleeatbig.blogspot.com/2010/10/lighten-up-pumpkin-muffins.html

    [Reply]

  • 5
    The Diva on a Diet - October 13, 2010 @ 2:49 pm

    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!

    [Reply]

  • 6
    Becky at VintageMixer - October 13, 2010 @ 3:33 pm

    I’m totally making these this weekend! Thanks for such a great fall recipe

    [Reply]

  • 7
    Aggie - October 13, 2010 @ 7:04 pm

    I’ve been in such a mood to bake muffins lately. These look awesome!!

    [Reply]

  • 8
    Sues - October 13, 2010 @ 7:22 pm

    The perfect little fall muffins… I love these :)

    [Reply]

  • 9
    Jennifer @ Maple n Cornbread - October 13, 2010 @ 8:29 pm

    Really fabulous muffins! Love all the autumn flavours and how healthy there are! :)

    [Reply]

  • 10
    Kerstin - October 13, 2010 @ 10:57 pm

    Streusal on top of muffins just makes me happy – these look so yummy! Love how you lightened these up :)

    [Reply]

  • 11
    Maya - October 14, 2010 @ 5:18 am

    Baking time!!! I love the streusel topping!!!

    [Reply]

  • 12
    Kristen - October 14, 2010 @ 6:33 am

    Those do look nice and healthyband fall like!

    [Reply]

  • 13
    Jamie | My Baking Addiction - October 14, 2010 @ 8:29 am

    Stunning photos, Katie and those muffins sound heavenly! We have so many of the same photo props, it cracks me up!

    [Reply]

  • 14
    Cookin' Canuck - October 14, 2010 @ 9:30 am

    Perfect muffins for the season, Katie. As usual, your photos are stunning!

    [Reply]

  • 15
    Jenn from Much to My Delight - October 14, 2010 @ 9:38 am

    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!

    [Reply]

  • 16
    Amy from She Wears Many Hats - October 14, 2010 @ 2:10 pm

    I could use one of these right now – yum!

    Beautiful photos as always.

    [Reply]

  • 17
    Michelle - October 14, 2010 @ 9:18 pm

    This is my first time visiting your blog. These look sooo yummy. Your photos are wonderful.

    [Reply]

  • 18
    Sarah K. @ The Pajama Chef - October 16, 2010 @ 8:38 am

    sounds delish! i love pumpkin and pecan together.

    [Reply]

  • 19
    Natasha @ Saved by the Egg Timer - October 22, 2010 @ 10:08 pm

    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!

    [Reply]

  • 20
    Alta - October 23, 2010 @ 7:05 am

    Sounds like. The perfect fall treat.

    [Reply]

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