Maple Pumpkin Muffins
A different recipe for pumpkin muffins with maple syrup and warm spices. The crumb is soft and moist with a wonderful crust. They freeze well and can be adjusted to the amount of spice you like.
Servings 12 muffins
Ingredients
- 1 cup pumpkin puree
- ⅓ cup butter melted
- 2 large eggs
- ¾ cup 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
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- pinch of ground cloves optional
- pinch of ground allspice optional
OR
- 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 pumpkin puree, ⅓ cup butter, 2 large eggs, ¾ cup 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, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, pinch of ground cloves and pinch of ground allspice OR 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.
- Store at room temperature for 2 days, in the refrigerator for 4-5 days, or in the freezer for a month. Always well wrapped.
Notes
Spices: use our homemade pumpkin pie spice (or a store-bought mix) instead of the spices specified in the recipe.
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very 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 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 need to adjust.
Pans: I use regular-sized tins, but you can also make mini muffins (which will yield a larger quantity and require less baking time) or jumbo muffins (which will yield fewer muffins and 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.
Substitution: use honey instead of maple syrup for a much sweeter muffin. Or use sweet potato or yam puree instead of pumpkin.
