Maple Pumpkin Muffins Recipe

4.5 3 7
Maple Pumpkin Muffins Recipe
Maple Pumpkin Muffins Recipe photo by Taste of Home
Publisher Photo

Maple Pumpkin Muffins Recipe

Read Reviews
4.5 3 7
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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 large 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
  • 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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Maple Pumpkin Muffins in Taste of Home December/January 2005, p40

Nutritional Facts

1 each: 308 calories, 15g fat (4g saturated fat), 48mg cholesterol, 223mg sodium, 40g carbohydrate (23g sugars, 2g fiber), 6g protein.

  • 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 large 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
  • 3 ounces cream cheese, softened
  • TOPPING:
  • 1/4 cup chopped pecans or walnuts
  • 2 teaspoons brown sugar
  1. 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.
  2. In a small bowl, beat cream cheese, remaining brown sugar and syrup until smooth. Gently stir into batter until mixture appears swirled.
  3. 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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Maple Pumpkin Muffins in Taste of Home December/January 2005, p40

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Reviews forMaple Pumpkin Muffins

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bhuffman User ID: 2060368 153109
Reviewed Jun. 6, 2013

"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"

MY REVIEW
LegalSec User ID: 548619 101592
Reviewed Oct. 24, 2011

"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."

MY REVIEW
bel62pre User ID: 3228930 132400
Reviewed Sep. 28, 2009

"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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