Maple Pumpkin Muffins Recipe

Maple Pumpkin Muffins Recipe Maple Pumpkin Muffins Recipe photo by Taste of Home Rating 4

I love muffins, and these are among the most irresistible ones I have ever tasted. These go together in less than an hour. Best of all, the sweet aroma of pumpkin, brown sugar and maple syrup fills the house while they're baking. -Stephanie Moon, Boise, Idaho.

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Maple Pumpkin Muffins Recipe
  • Prep: 20 min. Bake: 20 min.
  • Yield: 12 Servings
20 20 40

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup plus 2 tablespoons packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup canned pumpkin
  • 3/4 cup evaporated milk
  • 1/4 cup canola oil
  • 3 tablespoons maple syrup, divided
  • 1/2 cup chopped pecans or walnuts
  • 1 package (3 ounces) cream cheese, softened
  • TOPPING:
  • 1/4 cup chopped pecans or walnuts
  • 2 teaspoons brown sugar

Directions

  • In a large bowl, combine the flour, 3/4 cup brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt. Whisk the eggs, pumpkin, milk, oil and 1 tablespoon syrup; stir into dry ingredients just until moistened. Fold in pecans.
  • In a small bowl, beat cream cheese, remaining brown sugar and syrup until smooth. Gently stir into batter until mixture appears swirled.
  • Fill greased or paper-lined muffin cups about three-fourths full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 308 calories, 15 g fat (4 g saturated fat), 48 mg cholesterol, 223 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Maple Pumpkin Muffins in Taste of Home December/January 2005, p40

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Maple Pumpkin Muffins

Maple Pumpkin Muffins Recipe

Maple Pumpkin Muffins

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(1-3) of 3 reviews

Reviewed on Jun. 06, 2013 by bhuffman

My granddaughter & I tried these muffins yesterday for her 4-H project. They were very moist & the flavor was very good. They were a keeper for my recipe file.

Bonnie

Reviewed on Oct. 24, 2011 by LegalSec

With all of the ingredients in this recipe I thought that the muffin would be very moist and flavorful. These are just so-so. I would not make again.

Reviewed on Sep. 28, 2009 by bel62pre

My husband and son said these were really good. They usually don't like muffins. I spread a little bit of butter on mine while they were still hot. Yum Yum!!!!!!!!!

Sandy

 
 

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