Maple Pumpkin Muffins

This blog's recipe archive got a lot of new pumpkin muffin recipes these past months, and it keeps growing.

Enter these pumpkin spice muffins with maple syrup.

Sweet and moist, with that unique maple flavor.

They sound modern, but this is still an old-fashioned recipe where the dry and wet ingredients are mixed separately and then combined to create the final batter.

About this recipe

• Quick and easy: as with most muffins in this blog, it comes together easily and quickly. You can have them out of the oven in 30 minutes if using canned pumpkin or if you have homemade pumpkin puree ready.
• Moist and tender: they're fluffy, soft, and everything you want in a muffin.
• 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.

Ingredients

• 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.
• Spices: use ground cinnamon, ginger, nutmeg, and allspice. I sometimes add a pinch of cloves. Or use your favorite homemade or store-bought pumpkin spice mix. As long as you like it, it's fine.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
• Unsalted butter.
• Eggs: large, fresh.
• All-purpose flour.
• Baking soda: helps the muffins rise, so make sure it isn't expired.
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.
• Whole milk: it makes the muffins richer. You can use reduced-fat milk if that's all you have.

Variations & substitutions

• Honey: instead of maple syrup for a much sweeter muffin.
• Pumpkin spice: use your favorite homemade pumpkin pie spice (or store-bought mix) instead of the spices specified in the recipe.
• Sweet potato or yam puree: instead of pumpkin, same amount.
• 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.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Pans: I use regular-sized tins, but you can also make mini muffins (it will yield a larger quantity, and they will need less baking time) or jumbo muffins (you will have fewer muffins, and they will take longer to bake).
• Filling the muffin pans: make sure you don't pass ¾ of the capacity. It's the easiest way to avoid overflow when baking them.
• Freezing: wrap in plastic and keep frozen for up to a month. I defrost them directly in a medium oven, but you can let them come to room temperature first.
• Double batch: this recipe can easily be doubled if making them for a large crowd or if you want to make ahead and freeze.

How to make pumpkin muffins with maple

These moist muffins are very simple to make. No fancy equipment is needed, just a bowl and a whisk.

• Butter: it must be melted and warm.
• Mixing: you only need to integrate the ingredients well so you can use a whisk. If using an electric mixer, do so at a low speed.
• Sifting: it adds some air to the batter. And this recipe has baking soda, which can clump during storage and be hard to dissolve once during baking. So sifting it is highly recommended.

Combine the wet ingredients (including the pumpkin puree) in a medium bowl until fully integrated.

Mix with a whisk; no need for an electric mixer. Make sure the ingredients are well integrated.

Dry ingredients: they are stirred in a separate large mixing bowl.

Add the wet ingredients to the dry ones. The final batter it's thick and shiny.

Vintage Kitchen tip: don't overmix after adding the flour. We don't want the gluten to start developing as it will render tougher muffins.

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.

Storage

• Room temperature: you can keep them for up to 2 days. Always covered with plastic wrap or in an airtight container.
• Refrigerator: wrapped well, they keep it in the fridge for 4-5 days. Let them come to room temperature or warm them in a medium oven before eating.
• Freezer: keep them for a month, well wrapped. I recommend you warm them in a medium oven before eating.