Pumpkin Maple Syrup Muffin Recipe

This Pumpkin Maple Syrup Muffin Recipe is perfect for fall! You’ll love the subtle hint of maple flavor and the delicious pecan streusel topping.

Creating this Pumpkin Maple Syrup Muffin Recipe

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. A little healthier. Something along the lines of maple pumpkin 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.

Maple Pumpkin Muffins for Fall

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!

This post may include affiliate links. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases.

Tools Needed to Make this Pumpkin Maple Syrup Muffin Recipe

The following tools will be super helpful when preparing these pumpkin maple muffins:

• Large Bowl – for combining the dry ingredients.
• Medium Bowl – for combining the wet ingredients.
• Measuring Cups and Spoons – to measure the ingredients.
• Wooden Spoon or Spatula – for stirring the maple muffin batter.
• Small Mixing Bowl – to prepare the pecan streusel topping for the muffins.
• Pastry Cutter or Butter Knives – to cut the butter into the flour.
• Sharp Knife and Cutting Board – to chop the pecans. Alternatively, use a small food chopper.
• Muffin Pan – to bake the pumpkin maple muffins.
• Muffin Liners – to line the muffin cups; it makes it easier to take the muffins out of the pan.
• Wire Rack – to cool the muffins after baking.

Ingredients in these Pumpkin Maple Muffins

Here’s a quick overview of what is in this recipe for maple pumpkin muffins.

What you need to make the muffin batter:

• Whole Wheat Pastry Flour
• Cold Milled Flax
• Brown Sugar
• Pure Maple Syrup
• Baking Powder
• Baking Soda
• Cinnamon
• Allspice
• Nutmeg
• Cardamom
• Kosher Salt
• Pumpkin Puree
• Eggs
• Canola Oil
• Vanilla Extract

What you need to make the pecan streusel topping:

• Pecans
• All-Purpose Flour
• Brown Sugar
• Cold Butter
• Cinnamon

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make this Pumpkin Maple Syrup Muffin Recipe

Here’s a quick overview of the process for preparing these delicious maple muffins:

First, preheat the oven to 350 degrees F. Then, add liners to the muffin tin.

Next, you’ll prepare the crumb topping. You can use a food processor or chop the pecans and cut the butter into the flour and then combine the rest of the topping ingredients.

For the muffin batter, combine the eggs, pumpkin, oil, vanilla, brown sugar, and maple syrup in a medium sized bowl. Mix well until eggs are beaten. Then, in a large mixing bowl, combine flour and the rest of the dry ingredients. Next, make a well in the center of the flour mixture and stir in the maple syrup mixture.

After that, divide the muffin batter between the cups of the prepared muffin tin. Add the streusel to the top of the muffins. Then, bake until done.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Can I Double This Recipe for Pumpkin Maple Muffins?

Yes! I definitely recommend doubling this easy muffin recipe so you can have extras for throughout the week or to stash in the freezer. You’ll use the same bake time as long as you make standard sized muffins.

If you plan to make mini muffins or jumbo muffins, you’ll need to monitor the baking time. I’m sorry but I don’t have the numbers for this because I always make them standard size.

Tips for Making the Best Pumpkin Maple Syrup Muffins

• Don’t pack the flour when measuring. Scoop it lightly and level it with a knife. Or, use a kitchen scale. 1 cup of whole wheat flour = 130 grams.
• Stir gently using a wooden spoon or spatula. You do not need to beat the batter for this muffin recipe.
• If you like extra maple flavor, try adding 1/2 teaspoon of maple extract at the time you add the vanilla.
• Make sure you use PURE pumpkin puree, not canned pumpkin pie mix. You can make homemade pumpkin puree, too, if you want.
• Rotate the pans halfway through baking if your oven has hot spots. This will help them brown evenly.
• Let the baked muffins rest at room temperature for a couple minutes before eating them. They’ll taste great warm, but too hot and you’ll burn your mouth!

Can You Freeze Maple Pumpkin Muffins?

Yes, you can definitely freeze this pumpkin maple syrup muffin recipe – it is something that I love to do! I recommend freezing them for no more than 3 months in a freezer bag or a freezer safe airtight container. When ready to eat, place on the counter to thaw or gently reheat in the microwave.

For detailed freezing instructions, check out this post: How to Freeze Muffins (+15 Easy Muffin Recipes to Try!).

What to Serve with this Pumpkin Maple Syrup Muffin Recipe

These maple pumpkin muffins are a wonderful addition to a weekend brunch. Here are some of my suggestions for serving alongside this delicious treat:

• Hot cup coffee, tea, or pumpkin spice chai latte
• Arugula and Chive Baked Egg Cups
• Easy Peel Boiled Eggs
• Crispy Bacon (check this out: How to Bake Bacon)
• Citrus Salad with Poppyseed Dressing
• Crustless Broccoli Quiche

Try this Recipe for Pumpkin Maple Syrup Muffins!

Next time you’re looking for a recipe for healthy pumpkin muffins, give this maple version a try! Did you think it was the perfect fall breakfast treat? Leave a comment below and give it a review for others to see what you thought of these scrumptious muffins.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this recipe for pumpkin maple syrup muffins!

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.

Get More Recipes via Email

Did you love this recipe? Sign up to receive Good Life Eats Email Updates and never miss another recipe!

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.

Print

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

Instructions

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.

Notes

Adapted from Pumpkin and Cream Cheese Muffins with Pecan Streusel

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wooden Spoon
• 
  Measuring Cups
• 
  Measuring Spoons
• 
  Mixing Bowls
• 
  Muffin Pan

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

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in your kitchen!