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Easy Kid-Approved Maple Pumpkin Muffins (Best Recipe)

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These Kid-Approved Maple Pumpkin Muffins with Streusel Topping are simple enough for a Tuesday afternoon, special enough for a holiday brunch, and affordable enough for any family budget. The streusel topping gives them that bakery-quality feel without the bakery price tag.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • ⅓ cup maple syrup
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup brown sugar (packed, for streusel)
  • ¼ cup cold unsalted butter (cut into small cubes, for streusel)
  • 1 teaspoon pumpkin pie spice (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
  2. Make the streusel topping first. In a medium bowl, whisk together the flour, brown sugar, pumpkin pie spice, and salt. Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it looks like coarse crumbs with some pea-sized butter pieces remaining. Pop this in the fridge while you make the batter.
  3. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking soda, pumpkin pie spice, and salt.
  4. Mix the wet ingredients. In a separate bowl, whisk together the pumpkin puree, maple syrup, vegetable oil, eggs, and vanilla extract.
  5. Combine wet and dry. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together gently. Mix only until no streaks of flour remain. A few lumps are fine.
  6. Fill the muffin cups. Divide the batter evenly among the 12 muffin cups. Each cup should be about ¾ full.
  7. Add the streusel topping. Take the streusel out of the fridge. Sprinkle it generously over each muffin, pressing it down gently so it sticks to the batter.
  8. Bake. Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
  9. Cool. Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
  10. Enjoy! These are delicious warm or at room temperature.

Notes

Don’t overmix the batter. Use cold butter for the streusel. Check your pumpkin puree (use 100% pumpkin, not pie filling). Room temperature eggs incorporate better. Let muffins cool in the pan for 5 minutes before transferring. These muffins taste even better the next day.

Nutrition

Keywords: pumpkin muffins, maple muffins, kid-friendly muffins, fall baking, easy muffin recipe, streusel topping

Find it online: https://sparklechew.com/easy-kid-approved-maple-pumpkin-muffins-best-recipe/