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Whole Wheat Pumpkin Maple Spice Muffins

Muffin with flavors of maple and pumpkin.
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Course: Breakfast
Cuisine: American
Servings: 16
Author: Cookie Madness


  • 2 cups 9 oz all-purpose or white whole wheat flour
  • 2 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup firmly packed light brown sugar
  • 3/4 cup buttermilk
  • 8 tablespoons melted salted butter or a stick of I Can’t Believe it’s Not Butter
  • 1/2 cup maple syrup
  • 1/3 cup canned pumpkin
  • 1 large egg
  • 1/2 teaspoon vanilla extract


  • 3 tablespoons all-purpose or white whole wheat flour
  • 3 tablespoons granulated sugar
  • 2 tablespoons walnuts chopped
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter or from an ICBINB stick


  • Preheat oven to 400 degrees F. Spray 16 muffin cups with flour-added baking spray or line with paper liners.
  • In a large bowl, combine the flour, baking powder, pumpkin pie spice and salt. Stir well, then stir in the brown sugar.
  • In a second bowl, combine the buttermilk, butter, syrup, pumpkin, egg and vanilla. Add to the dry ingredients and stir just until mixed (don't over-beat).
  • Fill muffin cups two-thirds full. For topping, combine the flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter.
  • Bake for 16-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.