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Harvest Pumpkin Muffins with Cinnamon Walnut Streusel and Maple Butter

 Submitted by Laurie Lufkin


Streusel Topping:

½ cup all purpose flour

1 teaspoon cinnamon

¼ cup brown sugar

3 tablespoons softened butter

½ cup toasted chopped walnuts

For the Muffins:

1 15 oz can pumpkin puree

4 large eggs

1 vegetable oil

1/3 cup water

1 tablespoon vanilla extract

3 1/2 cups all purpose flour

2 1/2 cup granulated sugar

2 tablespoon cinnamon

1 teaspoons ground powdered ginger

1 teaspoon freshly ground nutmeg

2 teaspoons baking soda

1 1/2 teaspoon salt

1 cup sweetened dried cranberries

For the Maple Butter:

½ cup (one stick) salted butter, softened

¼ cup maple syrup

1/2 teaspoon vanilla extract


In a medium bowl, whisk together flour, cinnamon and brown sugar.

With fingers, mix in butter until mixture is crumbly. Stir in nuts and set aside.

 Prepare pans with non-stick cooking spray or cupcake liners

 Preheat oven to 350 degrees.

 In the bowl of a stand mixer or with electric hand mixer, beat pumpkin, eggs, canola oil, water and vanilla extract until well combined.

 Sift flour, sugar, cinnamon, ginger, nutmeg, soda and salt to combine.

 Add dry ingredients to pumpkin mixture and beat until just combined.

Stir in dried cranberries.

Using a medium scoop, fill prepared muffins tins ¾ full. Top each muffin with 2 tablespoons streusel topping.

 Bake for 23-28 minutes until toothpick inserted in the middle of the muffin comes out clean.

 Allow to cool slightly before removing from baking pan.

 In a small bowl, whip butter and maple syrup with vanilla extract and serve with muffins.