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Best Easy Fluffy Maple Pumpkin Muffins with Pecan Crumble

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These fluffy maple pumpkin muffins are tender, perfectly spiced, and topped with a crunchy pecan crumble. Made with real maple syrup and simple ingredients, they come together in under 35 minutes and are perfect for fall mornings or holiday brunches.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (160ml) pure maple syrup (Grade A dark amber)
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, at room temperature
  • ¼ cup (60ml) milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • ¼ cup (30g) all-purpose flour (for crumble)
  • ¼ cup (50g) light brown sugar, packed (for crumble)
  • ½ teaspoon ground cinnamon (for crumble)
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes (for crumble)
  • ½ cup (55g) chopped pecans, toasted (for crumble)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. Toast the pecans: Spread the chopped pecans on a small baking sheet and toast in the preheating oven for 3-4 minutes until fragrant. Set aside to cool.
  3. Make the pecan crumble topping: In a small bowl, whisk together the flour, brown sugar, and cinnamon. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter pieces. Stir in the toasted pecans. Refrigerate while you make the batter.
  4. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  5. Mix the wet ingredients: In a medium bowl, whisk together the pumpkin puree, maple syrup, vegetable oil, eggs, milk, and vanilla extract until smooth.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix; a few lumps are fine.
  7. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ⅔ to ¾ full.
  8. Add the crumble topping: Remove the crumble from the fridge and sprinkle it generously over each muffin. Press down lightly so it sticks.
  9. Bake: Place the muffin tin in the oven and bake for 5 minutes at 400°F. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 13-15 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter. Use room temperature ingredients. Toast pecans for deeper flavor. Keep crumble cold. Rotate pan halfway through baking. Let muffins cool in pan for 5 minutes before transferring to a wire rack. For dairy-free, use cold coconut oil instead of butter in the crumble and oat or almond milk. For gluten-free, use a 1:1 gluten-free baking blend. Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, maple pumpkin muffins, pecan crumble muffins, fall muffins, easy pumpkin muffins, fluffy pumpkin muffins

Find it online: https://jollyfork.com/best-easy-fluffy-maple-pumpkin-muffins-with-pecan-crumble/