These Maple Spice Pumpkin Muffins are a cozy treat perfect for fall! They’re filled with pumpkin goodness and spiced just right with cinnamon and nutmeg.
Making these muffins is easy and fun. I love the sweet smell of maple that fills my kitchen as they bake. Trust me, you’ll want to have one (or two!) with your morning coffee! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the muffins. If you need a gluten-free option, almond flour or a 1:1 gluten-free baking blend works well.
Maple Syrup: Pure maple syrup adds a unique flavor. You can substitute it with honey or agave syrup, though it may slightly change the taste.
Brown Sugar: It gives moisture and richness. If you’re out, you can use white sugar, but your muffins will be less flavorful. Adding a bit of molasses back will help.
Pumpkin Puree: Canned pumpkin is super convenient! Fresh pumpkin works just as well if you prefer. Just make sure to cook and puree it smoothly.
Spices: Cinnamon and nutmeg are classic, but feel free to add a pinch of cardamom or allspice for a twist. If you’re short on spices, pumpkin pie spice can replace them all!
How Do I Make Sure My Muffins Are Moist and Fluffy?
To get those perfect muffins, it’s all about mixing and baking! Avoid overmixing once the wet and dry ingredients are combined; a few lumps are fine. Overmixing can lead to tough muffins.
- Ensure your ingredients are at room temperature for a better blend.
- Fill each muffin cup only about 3/4 full to allow room for rising.
- Check doneness with a toothpick; avoid opening the oven too early, as this can cause sinking.
Let the muffins cool slightly in the pan before transferring them to a wire rack. This helps them set while preventing them from becoming soggy.
Maple Spice Pumpkin Muffins
Ingredients You’ll Need:
- 1 3/4 cups (210g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup (120ml) pure maple syrup
- 1/2 cup (100g) brown sugar, packed
- 1/3 cup (80ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1 teaspoon vanilla extract
- Optional: 1/2 teaspoon ground ginger (for extra warmth)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time, followed by 20-25 minutes of baking. Allow a little time for the muffins to cool after baking, and you’ll be enjoying these delicious treats in no time!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups to ensure the muffins don’t stick.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, salt, and the optional ground ginger. Make sure everything is evenly mixed so your muffins will have consistent flavor.
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the pure maple syrup, packed brown sugar, vegetable oil (or melted butter), eggs, pumpkin puree, and vanilla extract. Blend until the mixture is smooth and well incorporated.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; it’s okay if the batter is a little bit lumpy!
5. Fill the Muffin Cups:
Spoon the muffin batter evenly into each cup of the muffin tin, filling each about 3/4 full to allow room for rising.
6. Bake the Muffins:
Place your muffin tin into the preheated oven and bake for 20 to 25 minutes. To check for doneness, insert a toothpick into the center of a muffin—if it comes out clean, they’re ready!
7. Cooling Time:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
8. Serve and Enjoy:
For a delightful finishing touch, sprinkle the muffins lightly with powdered sugar. Enjoy these moist and warmly spiced maple pumpkin muffins as a wonderful fall breakfast or snack!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use canned pumpkin puree for this recipe as pumpkin pie filling is pre-sweetened and spiced, which can alter the flavor and texture of your muffins. If you’re in a pinch, you can use it, but reduce the added sugar and spices accordingly.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for longer storage; simply wrap each muffin tightly in plastic wrap and place them in a freezer bag. Thaw at room temperature before enjoying!
Can I Substitute Whole Wheat Flour?
Absolutely! You can use whole wheat flour, but it might make the muffins denser. A great alternative is to substitute half of the all-purpose flour with whole wheat flour to keep them light and fluffy while adding some extra nutrition.
What Can I Add for Extra Flavor or Texture?
Feel free to mix in nuts, such as walnuts or pecans, or some dried fruits like cranberries or raisins. Chocolate chips can also be a delicious addition! Just ensure any added ingredients don’t exceed the overall batter capacity.
