Maple Pumpkin Muffins
Saturday was a baking day. There were no ifs, ands, or buts about it. It was rainy and dark and I knew I needed to fill our kitchen with scents of the season. This summer my in-laws visited Canada and brought back some delicious Canadian maple syrup. I decided to bake something maple flavored so when I stumbled upon this recipe for Maple Pumpkin Muffins I was very pleased!
A couple of notes:
- The original recipe suggested baking at 400 F, and though it struck me as odd, rather than follow my gut I followed the recipe. Unfortunately the oven was way too hot and a few of my muffin bottoms burned. These should be baked at either 350 F or 375 F.
- Rather than top these muffins with pecans, I added a crumbly streusel-like topping.
- As you know I am a lover of chunks, so I almost added some chocolate chips but I feared it would overpower the maple flavor so I refrained. These were more “breakfast” without chocolate chips. Adding chocolate would make them more “dessert.” 🙂
Maple Pumpkin Muffins:
Preheat oven to 350 F. Line muffin tins with papers.
Prepare topping by combining first five topping ingredients in a small bowl. Cut butter into this mixture and use your finger tips or a fork to crumble the ingredients together. The texture should be like that of coarse sand/pebbles. Set aside.
In a large bowl, combine the flour, 3/4 cup brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt.
In another bowl whisk together the eggs, pumpkin, milk, oil and 3 tablespoons maple syrup. Slowly add dry ingredients to this mixture and stir just until moistened.
In a small mixing bowl, beat cream cheese and two tablespoons brown sugar and 2 tablespoons syrup until smooth. Gently stir into batter until mixture appears swirled.
Fill paper-lined muffin tins about three-fourths full.
Sprinkle about a tablespoon of topping over each muffin cup.
Bake at 350 F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.