I’m not sure whether these muffins are more appropriate for breakfast or for dessert, but whatever meal you choose, these are delicious. A spicy pumpkin muffin is topped with a Maple Walnut Streusel. The streusel on top of these muffins takes them to the next level, and makes them more delicious than your typical pumpkin muffin.
For even more flavor, lightly drizzle muffins with maple syrup before serving. It is important to use “authentic” maple syrup here and none of that artificial stuff. If any one knows me well, they know I refuse to eat artificial maple syrup. Growing up in the North Country we only used authentic maple syrup and I still hold true to that. There is quite a difference, and I think you’ll be pleasantly surprised if you use the “real” stuff.
2 ½ cups all purpose flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups sugar
4 tablespoons butter, melted
½ cup vegetable oil
½ cup buttermilk
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
15 oz. can pumpkin puree
Authentic maple syrup, for topping (optional)
Maple Walnut Streusel:
1 ¼ cups packed light brown sugar
¾ cup flour
½ cup melted butter
2 teaspoons cinnamon
1 cup walnuts, chopped and toasted
- Heat oven to 400 degrees. Line a 12 cup muffin tin with papers and set aside. In a medium sized bowl, mix flour, baking powder, baking soda and salt in a bowl and combine.
- In a separate bowl, mix sugar and eggs and mix until well until completely combined. Pour butter into mixture and mix. Slowly add oil and buttermilk to mixture and mix. Next add cinnamon, ginger, nutmeg and mix. Once combined add pumpkin puree to mixture and mix.
- Slowly incorporate flour mixture into wet mixture, and fold the batter until combined.
- For streusel: In a medium bowl, mix brown sugar, flour, butter and cinnamon with a work until crumbly. Add walnuts.
- To assemble muffins, pour ¼ cup of batter into muffin tins. Top with 1 ½ tablespoons of streusel and bake for 17-20 minutes.