These pumpkin maple muffins are sweetened with real maple syrup instead of refined sugar, so they bake up tender, moist, deeply spiced and a little caramel-y. An old-fashioned Fall muffin that's easy enough for a weekday breakfast. They freeze well and can be adjusted to the amount of spice you like.
I recently made a video with the step-by-step and adjusted some small details. It's all in this post.
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Unique flavor, no refined sugar
First of all, know that I'm a pumpkin fan above almost all other flavors; it goes head to head with gingerbread. But I can skip apples, carrots and even chocolate in favor of a pumpkin bake.
For me, maple and pumpkin are a match that never fails, and if you like it as I do, this maple pumpkin cheesecake with a chocolate crust might just be what you need to bake for Thanksgiving.
Enter these pumpkin spice muffins with maple syrup. Sweet and moist, with that characteristic maple flavor. They are very simple to make. No fancy equipment is needed, just two bowls, a sifter, a whisk and a spatula.
They sound modern, but this is still an old-fashioned recipe. The dry and wet ingredients are mixed separately and then combined to create the final batter.
They're perfect for winter meals and the holidays, and they can share the table or bread basket with this popular spicy cheese cornbread and a batch of easy, old-fashioned dinner rolls.
Make ahead: they keep well for several days and freeze for a month. So have them ready at all times and warm them before eating.
- Anne Marie ⭐️⭐️⭐️⭐️⭐️
They are so light and airy. Not too sweet. Everyone asked me to make more. Great fall season treat 🍂
- Sarah ⭐️⭐️⭐️⭐️⭐️
Much better than the other honey/maple syrup muffin recipe I tried. Very light and fluffy.
FAQ
For baking, I prefer Grade A Dark with a deeper, more robust taste. It holds up better to the pumpkin and spices, so the muffins actually taste of maple. Amber syrup has a richer taste and works too, with a milder, more delicate maple note. Always use pure maple syrup, not pancake syrup, which is mostly corn syrup and will change the flavor and texture.
The most common cause is overmixing the batter. Stir the wet and dry ingredients only until no dry flour remains; a few lumps are fine. Another reason might be watery pumpkin puree, too much flour (wrongly measured) or underbaking the muffins.
Testing notes
Paula's baking tips that make a difference.
Sift the dry ingredients. It adds some air to the batter, which helps with softness. And this recipe has baking soda, which can clump during storage and be hard to dissolve during baking.
The melted butter should be lukewarm but pourable, not hot, when you add it. Otherwise, it might seize.
Fill the muffin tins no more than ¾ of their capacity to avoid overflow during baking. The batter might be more or less thick depending on the moisture in the pumpkin puree (homemade can differ from canned, and brands themselves can vary), but the muffins will come out fine.
To keep muffins moist, let them cool completely before storing, or the steam will make the tops sticky. Then store in an airtight container or cover in plastic wrap for a day or two. After that, I personally like to freeze them rather than refrigerate them (though you can) and warm them in the oven right before eating, so they regain their softness.
Ingredients
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Pumpkin puree: use canned pure pumpkin (not pumpkin pie filling) or fresh pumpkin puree; both work well.
- Maple syrup: I like to use grade-A pure maple syrup, but the one you regularly use works just fine.
- Spices: This recipe uses ground cinnamon, ginger, nutmeg and allspice. Sometimes, I add a pinch of cloves. You can also use our homemade pumpkin spice mix or a store-bought option. As long as you like it, it's fine.
- Baking soda: make sure it isn't expired.
- Whole milk makes the muffins richer. If you have only reduced-fat milk, you can use it.
Variations & substitutions
- Honey can be used instead of maple syrup for a much sweeter muffin.
- Sweet potato or yam puree: use it instead of pumpkin; the same amount. The flavor will be mellower with an added natural sweetness.
- Maple extract: add ½ teaspoon to the muffin batter for an enhanced flavor.
- Maple glaze: mix ¾ cup of powdered sugar with 2-3 tablespoons of maple syrup and drizzle on the cooled muffins.
How to make pumpkin maple muffins
Wet ingredients
Combine the pumpkin puree and other wet ingredients in a medium bowl until fully integrated.
Use a whisk
You only need a hand whisk. An electric mixer is highly discouraged, as it's easy to overmix the preparation, and we don't want that.
Dry ingredients
They are stirred in a separate mixing bowl, large enough to accommodate the whole muffin batter.
Final batter
Add the wet ingredients to the dry ones. The final batter is thick and shiny. The
Paula's tip
After adding the flour, don't overmix the preparation. You don't want the gluten to start developing, as it will make the muffins tougher.
Preparing the muffin pan
Paper liners: also called paper cups or muffin liners. This is the easiest way, but the muffin tops are the only part that will be crusty.
Butter or baking spray: this is messier, and you have to wash the pan afterward, but the crust forms all around the muffins because the whole surface touches the metal.
Baking
Thick batter: it will make the muffins rise well and not overflow.
When are they done? A cake tester or toothpick inserted should come out clean. When this happens, remove the pan from the oven and let it cool on a wire rack. Don't overbake them!
Maple Pumpkin Muffins without Refined Sugar
Ingredients
- 1 cup canned pumpkin puree, or homemade pumpkin puree
- ⅓ cup butter, melted
- 2 large eggs
- ¾ cup Grade A dark maple syrup
- ¼ cup whole milk
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 to 2 teaspoons ground cinnamon, see notes below
- ½ to 1 teaspoon ground ginger, see notes below
- ¼ teaspoon ground nutmeg
- pinch of ground cloves, optional
- pinch of ground allspice, optional
OR
- 2 to 3 teaspoons pumpkin pie spice, instead of the spices above. I use our homemade pumpkin pie spice, but you can use a store-bought mix.
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners. Or, butter or use baking spray and not liners.
- In a medium mixing bowl, whisk together 1 cup canned pumpkin puree, ⅓ cup butter, 2 large eggs, ¾ cup Grade A dark maple syrup, ¼ cup whole milk and 2 teaspoons vanilla extract.
- In a separate large bowl, sift the dry ingredients (1 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 to 2 teaspoons ground cinnamon, ½ to 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, a pinch of ground cloves (optional) and a pinch of ground allspice (optional) OR 2 to 3 teaspoons pumpkin pie spice) and stir to combine.
- Add the wet ingredients to the flour mixture and mix just until combined. Do not overmix. Divide the batter evenly between the prepared muffin tin.
- Bake for about 20 minutes, or until a toothpick or cake tester inserted in the center of one muffin comes out clean.
- Cool on a wire rack before serving. We like them warm.
- Store at room temperature for 2 days, in the refrigerator for 4-5 days (not a fan of this; I'd rather freeze them), or in the freezer for a month. Always keep well wrapped.
Kay says
Absolutely delicious! I added a crumble to the tops of each for an extra fun twist and the muffins were a hit.
Jessica says
Perfect recipe, thank you!
Anonymous says
I love these so much. They're so easy and delicious. I didn't have butter this last time so I used coconut oil and they still turned out amazing
Sarah says
Much better than the other honey/maple syrup muffin recipe i tried. Very light and fluffy. I used half whole wheat pastry flour and it still turned out great.
Paula Montenegro says
I love the whole wheat idea Sarah! Happy to know it worked!
Jessica Heiderscheit says
Perfect recipe, thank you!
Ann Marie Bloom says
They are so light and airy. Not to sweet. Everyone asked me to make more. Great fall season treat 🍂
Donna says
Amazing!!!
Kelsey says
They came out great. I painted them with melted butter mixed with a little maple syrup and cinnamon as soon as they came out of the oven. Thanks for the great recipe! 🙂
HL says
Hello,
The recipe seems great but the instructions differ: in the photo instructions it says to add wet to dry and the listed recipe instructions says add dry to wet? Which is correct?
Thank you
Paula Montenegro says
Hi, both ways work. I like to add the wet to the dry.
Jenna says
Came out perfect! I used gluten free 1-1 flour and it worked well.
Paula Montenegro says
Thanks for letting me know Jenna! I'll add a note for those who want to make them GF.
Paula Montenegro says
They’re also my go to for a quick breakfast. I have them frozen and love eating them warm.