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Pumpkin maple muffins pinterest

Pumpkin Maple Muffins

These pumpkin maple muffins combine the warm, comforting spices of autumn with the natural sweetness of maple syrup to create a morning delight that's perfect for crisp fall mornings. With 40% less sugar than traditional recipes but all the flavor, they're a balanced breakfast treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 215 kcal

Equipment

  • 12-cup Muffin Tin
  • Mixing Bowls
  • Wire Rack

Ingredients
  

For the Muffins

  • 1 1/2 cups whole wheat flour can substitute all-purpose flour for a lighter texture
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 cup pure pumpkin puree not pumpkin pie filling
  • 1/2 cup pure maple syrup Grade B offers more robust flavor
  • 1/3 cup coconut oil, melted unsalted butter works as an alternative
  • 2 large eggs room temperature
  • 1/4 cup milk of choice dairy or plant-based
  • 1 tsp vanilla extract

For the Maple Glaze (Optional)

  • 1/2 cup powdered sugar
  • 2 Tbsp pure maple syrup
  • 1-2 tsp milk

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or coat with non-stick cooking spray.
  • In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until thoroughly combined.
  • In a separate medium bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, eggs, milk, and vanilla extract until smooth and well combined.
  • Pour the wet ingredients into the dry ingredients and stir just until combined. Don't overmix - aim for no more than 15-20 strokes with your spatula. The batter should look slightly lumpy but have no dry flour pockets.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  • Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached. Rotate the pan halfway through baking if your oven has hot spots.
  • Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • For the optional maple glaze, whisk together powdered sugar, maple syrup, and enough milk to reach your desired consistency. Drizzle over the cooled muffins.

Notes

- Store in an airtight container at room temperature for up to 3 days, or refrigerate for 5-7 days.
- These muffins freeze beautifully for up to 3 months. Wrap individually in plastic wrap, then store in a freezer bag.
- For a gluten-free version, use a 1:1 gluten-free flour blend with ½ teaspoon xanthan gum.
- To make vegan muffins, replace eggs with 2 flax eggs (2 Tbsp ground flaxseed + 5 Tbsp water, rested for 5 minutes).
- For added protein, fold in ¼ cup chopped nuts or seeds into the batter.

Nutrition

Calories: 215kcalCarbohydrates: 28gProtein: 3.5gFat: 10gSaturated Fat: 8gSodium: 230mgPotassium: 120mgFiber: 3gSugar: 12gVitamin A: 75IU
Keyword Pumpkin Muffins, Fall Baking, Maple Syrup, Healthy Muffins, Autumn Recipe
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