These Maple Spice Pumpkin Muffins are a cozy treat packed with fall flavors like pumpkin, cinnamon, and maple syrup. They are soft, sweet, and perfect for breakfast or a snack!
I love enjoying these muffins warm, with a little butter on top. It’s like a hug in a muffin! Plus, your house will smell amazing while baking. Who can resist that? 🥰
Key Ingredients & Substitutions
All-Purpose Flour: This gives the muffins their structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum!
Pumpkin Puree: Canned pumpkin puree is super convenient, but you can use homemade pumpkin puree if you have the time. Just roast and blend fresh pumpkins until smooth.
Maple Syrup: This is crucial for flavor! If you don’t have it, you can substitute with honey or agave syrup, but the taste will change a bit. Remember, the maple flavor is key!
Pumpkin Pie Spice: If you don’t have this on hand, you can make your own by mixing cinnamon, nutmeg, ginger, and a pinch of cloves together. I like to add a touch more cinnamon for extra warmth!
How Do I Ensure My Muffins Are Moist?
Keeping muffins moist is all about balancing wet and dry ingredients correctly. Here’s what you should focus on:
- Mix wet and dry ingredients separately first; this helps prevent overmixing.
- Fold the batter gently. Overmixing can lead to denser muffins that aren’t as fluffy!
- Be careful not to overbake. Start checking for doneness a minute or two before the time is up. A toothpick should come out clean but not dry.
Remember, muffins continue to bake a bit while cooling, so take them out as soon as they are done!
How to Make Maple Spice Pumpkin Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice (or blend of cinnamon, nutmeg, ginger, and cloves)
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup pure maple syrup
- 1/4 cup granulated sugar (optional, for extra sweetness and topping)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 1 teaspoon vanilla extract
How Much Time Will You Need?
You will need about 15 minutes to prepare the muffins and 20-25 minutes to bake them. Make sure to allow some extra time for cooling before serving—about 5 minutes in the tin and then to a wire rack.
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). This way, your oven will be nice and hot when you’re ready to bake! Also, line a muffin tin with paper liners to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, take your whisk and combine the all-purpose flour, baking soda, pumpkin pie spice, and salt. This will ensure the dry ingredients are well mixed before adding the wet ingredients!
3. Combine the Wet Ingredients:
In another bowl, mix together the maple syrup, sugar (if you chose to use it), vegetable oil, pumpkin puree, eggs, and vanilla extract. Stir until everything is smooth and thoroughly blended. You want these flavors to come together nicely!
4. Combine Wet and Dry Mixtures:
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together with a spatula or spoon until just combined. It’s okay to have a few lumps; don’t overmix, or the muffins might be tough!
5. Prepare the Muffin Cups:
Using a scoop or spoon, divide the batter evenly among the lined muffin cups. Fill each about 3/4 full to give them room to rise. If you’d like, sprinkle a little granulated sugar on top of each muffin for a special touch!
6. Bake the Muffins:
Place the muffin tin in your preheated oven and bake for 20-25 minutes. Keep an eye on them! They’re done when a toothpick inserted into the center comes out clean. You want them golden brown on top.
7. Cool and Serve:
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. Enjoy them warm or at room temperature, with a drizzle of maple syrup or a bit of butter if you like!
Now, enjoy your deliciously moist and warmly spiced Maple Spice Pumpkin Muffins—perfect for any cozy day!
Can I Use a Different Sweetener Instead of Maple Syrup?
Yes, you can substitute maple syrup with honey or agave syrup, but keep in mind that the flavor will change slightly. If you choose to use a thicker sweetener, consider reducing other liquids in your recipe to maintain the right batter consistency.
Is It Possible to Use Whole Wheat Flour?
Absolutely! You can replace all-purpose flour with whole wheat flour. Keep in mind that it may produce a denser muffin, so consider adding an extra tablespoon of liquid (like milk or water) to compensate for the higher absorbency of whole wheat flour.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 2 days. If you need to keep them longer, you can wrap them individually in plastic wrap and freeze them for up to 3 months. Just thaw them at room temperature when you’re ready to eat!
Can I Add Mix-Ins Like Nuts or Chocolate Chips?
Definitely! Feel free to add mix-ins like chopped walnuts, pecans, or chocolate chips. Just fold them into the batter gently with the wet and dry ingredients to distribute them evenly. About 1/2 to 1 cup should work well, depending on your preference!
