If you are ready to bring the cozy vibes of fall to your kitchen, you will love these Pumpkin Maple Muffins. They have a tender, moist crumb and deliver just the right amount of pumpkin flavor. Perfect for breakfast or an afternoon snack and easy enough to whip up on a busy day,
Let's dive into a treat that screams fall!
If your heart skips a beat for pumpkin, these Pumpkin Maple Muffins are about to become your new autumn obsession. (I can tell you, they are mine!)
They're unapologetically rich with pumpkin goodness and have a perfect amount of sweetness.
Looking for more ways to love pumpkin? Don't miss my Pumpkin Bars with Cream Cheese Frosting, and Pumpkin Spice Donuts.
Ingredients
- All-purpose flour: I believe this recipe would work with a 1:1 gluten-free flour blend, but I haven't tested this.
- Sugar: I used granulated sugar. You could use ½ brown sugar for a slightly different flavor.
- Baking powder and Baking soda: You will need both! Make sure they are fresh, ideally not more than 6 months old.
- Pumpkin Pie Spice: This spice blend makes it easy, but if you don't have it, that is ok. Just blend cinnamon, ginger, nutmeg, allspice, and cloves.
- Sea salt: Kosher or table salt will work as well.
- Canned Pumpkin puree: Make sure you use pumpkin puree and not pumpkin pie filling
- Maple syrup: Dark or light are both good.
- Butter: I recommend always baking with unsalted. It allows you to better control the salt level, and salted butter typically contains more water.
- Vanilla extract: Use a good quality; vanilla bean paste may also be used.
- Confectioner's sugar: Used in the glaze for a smooth texture.
- Maple extract: Intensifies the maple flavor in the glaze. I love it, but feel free to omit if you don't have it.
Tips and Tricks
- Use room temperature ingredients to ensure even mixing and a smoother batter.
- Avoid overmixing the batter once you combine the wet and dry ingredients to make sure the muffins are tender and fluffy.
- An ice cream scoop helps divide the batter evenly for consistent muffin sizes.
- Mix it Up: Freel free to add chocolate chips or nuts if you like. You can also ice these with cream cheese frosting to make them taste like pumpkin cupcakes.
- Store leftovers in an airtight container to maintain their freshness and moisture. You can also keep them in the freezer for longer storage. I like these warm, so I recommend reheating them in the microwave just before enjoying them.
Step by Step
More Pumpkin Recipes
- Pumpkin Flan puts a fun twist on a much-loved classic.
- Try our Bread Machine Pumpkin Bread for a warm, homemade loaf without a lot of fuss.
- There is no need to miss out on the fall pumpkin fun just because you are gluten-free. These Gluten-Free Pumpkin Muffins are so good that they deserve to become a habit.
- Pumpkin Waffles are a weekend breakfast that are the perfect way to celebrate fall.
Pumpkin Maple Muffins
If you are ready to bring the cozy vibes of fall to your kitchen, you are going to love these Pumpkin Mapple Muffins. They have a tender, moist crumb and deliver just the right amount of pumpkin spice flavor. Perfect for the whole family and easy enough to whip up on a busy day,
Servings: 12
Calories: 377kcal
Ingredients
- 1 ½ cups all purpose flour
- ⅔ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon sea salt
- 1 (15 ounce) can pumpkin puree
- ⅓ cup maple syrup
- 1 egg beaten
- ¼ cup unsalted butter melted and cooled slightly
- 2 teaspoons vanilla extract
Maple Glaze
- ½ cup confectioner’s sugar
- ¼ cup maple syrup
- ½ teaspoon maple or vanilla extract
Instructions
- Preheat the oven to 350°F. Line 12 muffin cups with cupcake liners.
- In a large bowl, stir together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- In a medium bowl, whisk together the pumpkin puree, maple syrup, egg, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients, and stir until just combined. Be careful not to over mix.
- Use an ice cream scoop to divide the mixture between the muffin cups.
- Bake for 25 to 28 minutes, until a toothpick comes out clean.
- Transfer the muffins to a wire rack to cool slightly.
- When the muffins are slightly cooled but still warm (about 15 minutes), whisk together the sugar, maple syrup, and maple extract in a small bowl.
- Add water or milk 1 teaspoon at a time as needed to adjust the consistency.
- Drizzle over the muffins and serve.
Nutrition
Calories: 377kcal | Carbohydrates: 85g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 321mg | Potassium: 1261mg | Fiber: 17g | Sugar: 39g | Vitamin A: 88329IU | Vitamin C: 24mg | Calcium: 186mg | Iron: 9mg
Leave a Comment & Rate this Recipe