Recipe: Pumpkin Maple Molasses Crumb Muffins

Fall seems like the perfect time for baking and muffins have proven a family favorite for quick weekday breakfasts. Last week I made banana crumb muffins  for a visit with my cousin. This week I prepared pumpkin maple molasses crumb muffins.

I adapted this recipe from the New York Times. Here is the original recipe.

  • 1/2 cup unsalted butter, melted
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups of pumpkin puree 
  • 3 large eggs
  • 1 cup brown sugar
  • 1/3 cup maple syrup (here's the recipe for homemade maple syrup)
  • 1/3 molasses 
  • 1 tablespoon honey

Click here for the crumb topping recipe (add link).

  1. Preheat oven to 350 degrees
  2. Heat butter in a small saucepan until the butter has melted, foamed and started to brown, (about 5 minutes). Set aside.
  3. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  4. In a large bowl, combine pumpkin, eggs, brown sugar, maple syrup, molasses, and honey. Add the dry ingredients, followed by the melted butter.
  5. Fill cups of greased muffin pan two thirds, and sprinkle on the crumb topping. Bake for 20-25 minutes, or until toothpick comes out clean.


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