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Maple Pumpkin Pecan Muffins

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

Looking for more Pumpkin Recipes?

Be sure to check out these 25 Pumpkin Recipes to Try this Fall – So, if like me, you have a pumpkin hoarding problem you now have a very good excuse. I’ve just shared my favorite Pumpkin Recipes for you to try this fall.

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Pumpkin Muffins with Maple Syrup

Maple Pumpkin Pecan Muffins

Yield: 24 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

These muffins taste just like fall. I love the hint of maple syrup with the pumpkin.  They also have a slightly healthier topping that's still delicious.


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


  1. Preheat oven to 350 degrees F. Coat two 12-cup muffin pans with nonstick cooking spray or fill with muffin liners
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 245Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 32mgSodium 145mgCarbohydrates 38gFiber 4gSugar 18gProtein 5g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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Saturday 23rd of October 2010

Sounds like. The perfect fall treat.

Natasha @ Saved by the Egg Timer

Friday 22nd of October 2010

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 pumpkin is next!

Sarah K. @ The Pajama Chef

Saturday 16th of October 2010

sounds delish! i love pumpkin and pecan together.


Thursday 14th of October 2010

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

Amy from She Wears Many Hats

Thursday 14th of October 2010

I could use one of these right now - yum!

Beautiful photos as always.

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