These Maple Spice Pumpkin Muffins are warm, cozy treats packed with pumpkin flavor and a hint of maple sweetness. Perfect for breakfast or a snack!
These muffins are so good that you might want to have them with your morning coffee or afternoon tea. I often bake a batch to enjoy throughout the week—bonus points for the amazing smell in my kitchen!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. If you’re looking for a gluten-free option, almond flour or a gluten-free all-purpose blend could work great but might alter the texture slightly.
Maple Syrup: Pure maple syrup adds a lovely sweetness. If you don’t have any, you can use honey or agave syrup as a substitute, but they will give a slightly different flavor.
Pumpkin Puree: Canned pumpkin is super convenient and works perfectly! If you want to use fresh pumpkin, just roast it until tender and then blend until smooth. You could also use sweet potato puree for a twist.
Vegetable Oil: While vegetable oil is a good choice for moisture, melted coconut oil adds a nice flavor. If you prefer, use applesauce for a lighter option—it’s great for keeping moisture up without excess oil.
How Do I Ensure My Muffins Rise Perfectly?
Making sure your muffins rise well is crucial for a fluffy texture. Start by ensuring your baking soda is fresh; old baking soda might not help your muffins rise properly. Also, don’t overmix your batter; doing so can lead to dense muffins.
- Mix wet and dry ingredients gently until just combined.
- Fill each muffin cup about 3/4 full, allowing space for rising.
- Keep an eye on baking time—overbaking can dry them out!
For added fluffiness, you can also try letting the batter rest for about 10 minutes before baking. This allows more air to get in and helps your muffins rise beautifully!
Maple Spice Pumpkin Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup (120ml) pure maple syrup
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup (240g) pumpkin puree (canned or homemade)
- 1/4 cup (60ml) milk (any type)
Time Needed:
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake, for a total time of around 40 minutes. You can enjoy warm muffins in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin tray by lining it with paper liners or greasing it with nonstick spray to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and spices: cinnamon, nutmeg, cloves, and ginger. Make sure everything is evenly combined for the best flavor throughout the muffins.
3. Combine the Wet Ingredients:
In a large bowl, whisk together the maple syrup, granulated sugar, eggs, vegetable oil (or coconut oil), and vanilla extract until the mixture is smooth and well blended.
4. Add the Pumpkin:
Stir in the pumpkin puree until everything is fully combined. This will give your muffins their delightful pumpkin flavor and moist texture.
5. Combine Wet and Dry Ingredients:
Add the dry ingredients to the wet ingredients in two parts, alternating with the milk. Start and end with the flour mixture. Stir gently until everything is just combined—be careful not to overmix!
6. Fill the Muffin Cups:
Divide the muffin batter evenly among the prepared muffin cups, filling each about 3/4 full. This gives them room to rise without spilling over.
7. Bake the Muffins:
Place the muffin tray in the oven and bake for 18–22 minutes. To check for doneness, insert a toothpick into the center of a muffin; if it comes out clean, they’re ready!
8. Cool and Serve:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature with your favorite coffee or tea!
These Maple Spice Pumpkin Muffins are wonderfully moist, bursting with pumpkin flavor, and sweetened perfectly with maple syrup. Enjoy your baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the muffins may be denser. For a lighter texture, consider using half whole wheat flour and half all-purpose flour.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for up to a week or freeze them for up to 3 months.
Can I Make These Muffins Vegan?
Absolutely! To make these muffins vegan, use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) instead of regular eggs, and substitute almond milk or another plant-based milk for the regular milk. The results will still be delicious!
What Other Mix-ins Can I Add?
Feel free to get creative! You can add chocolate chips, chopped nuts, or dried fruit like cranberries or raisins for extra flavor and texture. Just fold them in gently after mixing the wet and dry ingredients.
