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Pumpkin Muffin

Whole Wheat Pumpkin Maple Spice Muffins

Muffin with flavors of maple and pumpkin.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
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.