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Pumpkin Maple Muffins

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Homemade muffins are just the easiest and tastiest breakfast for busy days in my opinion. I’m always experimenting with quick and easy recipes that are flavorful and filling. These pumpkin maple muffins don’t disappoint in any of those departments.

A pumpkin muffin with cardamom oat streusel on a plate in front of a platter of muffins surrounded by fresh winter squash and a basket..

Warming Spice

There’s just a hint of spice in the muffin itself, leaving the biggest hit of spice for the streusel topping. The spice isn’t overpowering in any way – the biggest flavor here is pumpkin – but the spice is delightful to the tongue and the spirit on a chilly fall day. If cardamom isn’t your thing use more cinnamon or substitute some nutmeg, clove, or pumpkin pie spice.

Any Winter Squash Will Do

Feel free to use any winter squash here.  If you’ve got some leftover roasted buttercup, hubbard, butternut, etc. just mash or puree and use it.  Canned pumpkin will work great, but if you have something else on hand go with that.

Bake up some fall flavor with these moist pumpkin maple muffins topped with a crunchy and spiced cardamom oat streusel topping.

Moist with a Crunchy Topping

The streusel topping is the bit that takes the longest in this recipe. It could be skipped in a pinch. However, that bit of crunchy, spicy topping gives this otherwise very moist muffin some delightful texture and flavor.

Great Keepers

Because of the amount of pumpkin, these moist muffins will keep for about 5 days in a container at room temperature. They freeze delightfully, so make a big batch and have them ready for busy days. Freeze in airtight containers for up to 6 months.

Yield: 12 Muffins

Pumpkin Maple Muffins

Bake up some fall flavor with these moist pumpkin maple muffins topped with a crunchy and spiced cardamom oat streusel topping.

Bake up some fall flavor with these moist pumpkin maple muffins topped with a crunchy and spiced cardamom oat streusel topping.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 35 minutes

Ingredients

Pumpkin Muffins

  • 1 Cup Unbleached, All-Purpose Flour
  • 1 Cup Rolled Oats
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 1 1/4 Cup Pumpkin Puree
  • 1 Egg
  • 1/3 Cup Maple Syrup

Streusel Topping

  • 3 Tablespoons Cold, Salted Butter
  • 3 Tablespoons Brown Sugar, packed
  • 1/3 Cup Unbleached, All-Purpose Flour
  • 1/3 Cup Oats
  • 3/4 teaspoon Ground Cardamom

Instructions

Make the Muffins

  1. Preheat the oven to 400 degrees. Grease a muffin tin.
  2. Combine the flour, oats, cinnamon, salt, and baking powder in a large bowl.
  3. In a small bowl, whisk together the pumpkin, egg, and maple syrup.
  4. Pour the wet ingredients into the dry and mix until combined.
  5. Divide the batter among the muffin cups, filling about half full. Set aside.

Make the Streusel Topping

  1. Combine the oats, brown sugar, flour and cardamom in a small bowl. Cut in the cold butter using a pastry blender , your fingers, or two butter knives until it becomes a crumbly, pea-sized mixture.
  2. Sprinkle the topping over the muffin batter in the pan.

Bake the Muffins

  1. Bake in the preheated oven for 15 minutes or until an inserted toothpick comes out clean.
  2. Cool in the pan for 5 minutes before removing to cool on a wire rack completely. Serve warm or at room temperature.

Nutrition Information:

Yield:

12

Serving Size:

1 muffin

Amount Per Serving: Calories: 160Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 243mgCarbohydrates: 28gFiber: 2gSugar: 9gProtein: 3g

We try our best but cannot guarantee that nutrition information is 100% accurate.

Did you make this recipe?

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Yanic

Saturday 20th of September 2014

Made them last night, soooo good! My kiddos are eating them up this morning.

Kathie

Saturday 20th of September 2014

Oh yay! Thank you so much for letting me know. Enjoy!

Teresa

Tuesday 16th of September 2014

This sounds so good!

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