These Maple Spice Pumpkin Muffins are a cozy treat, packed with pumpkin goodness and warm spices like cinnamon and nutmeg. They’re moist, fluffy, and just sweet enough!
I love how the maple syrup adds a lovely hint of sweetness that makes them even better! Enjoy them fresh from the oven, or with a cup of coffee for a perfect start to your day.
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for these muffins. If you’re looking for a gluten-free option, use a 1:1 gluten-free flour blend. I often enjoy experimenting with half whole wheat flour for added nutrition.
Pumpkin Puree: Canned pumpkin puree is super convenient. If you have fresh pumpkin, just roast it, scoop out the flesh, and puree it. I find that fresh pumpkin has a lovely flavor.
Maple Syrup: Maple syrup gives these muffins their distinct sweetness. You can substitute with honey or agave syrup. However, the rich maple flavor is hard to beat!
Oils: Vegetable oil adds moisture, but coconut oil brings a nice flavor. I prefer using melted coconut oil for a subtle hint of sweetness.
How Do I Ensure My Muffins Are Fluffy and Moist?
The key to fluffy muffins is the mixing method. When combining wet and dry ingredients, gently fold them together until just incorporated. Overmixing leads to dense muffins. Follow these steps for great results:
- Mix dry and wet ingredients separately first.
- Use a spatula to gently fold the dry mix into the wet ingredients in a few additions.
- Stop mixing as soon as you see no dry flour. It’s okay if the batter is a bit lumpy.
Also, make sure not to overbake; they should come out when a toothpick is still slightly moist. This helps keep them tender and moist!
Delicious Maple Spice Pumpkin Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup pumpkin puree (canned or fresh)
- ½ cup pure maple syrup
- ⅓ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- Optional: powdered sugar (for dusting)
How Much Time Will You Need?
This delightful recipe takes about 10 minutes for prep and around 20 minutes for baking. You’ll need a little time for cooling afterward, so in total, expect about 40-50 minutes before you can enjoy these flavorful muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats, line your muffin tin with paper liners or lightly grease it with some oil or cooking spray to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This ensures that all the dry ingredients are well mixed and evenly distributed.
3. Mix the Wet Ingredients:
In a large bowl, combine the pumpkin puree, maple syrup, vegetable oil (or melted coconut oil), eggs, and vanilla extract. Beat this mixture until it’s smooth and well blended. It should have a lovely, creamy texture!
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry mixture to the wet mixture. Gently fold the ingredients together with a spatula or wooden spoon until just combined. Be careful not to overmix—lumps are just fine; they help keep the muffins tender!
5. Fill the Muffin Cups:
Using a scoop or ladle, divide the batter evenly among the muffin cups. Aim to fill each cup about 2/3 full to allow room for the muffins to rise as they bake.
6. Bake to Perfection:
Slide the muffin tin into the preheated oven and bake for 18-22 minutes. Keep an eye on them, and when a toothpick inserted into the center comes out clean, they’re ready to come out!
7. Cool the Muffins:
Remove the muffins from the oven and let them cool in the tin for about 5-10 minutes. Then transfer them to a wire rack to cool completely. This step helps them keep their texture!
8. Serve and Enjoy:
If you’d like, dust the cooled muffins lightly with powdered sugar to add a sweet finishing touch. Enjoy your warm Maple Spice Pumpkin Muffins fresh, or store them in an airtight container for a few days!
Perfect for breakfast, snacks, or dessert, these muffins are sure to please everyone! Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, simply roast it until tender, scoop out the flesh, and puree it until smooth. It adds a delightful freshness to your muffins!
What Can I Substitute for Maple Syrup?
If you don’t have maple syrup on hand, you can substitute it with honey, agave syrup, or even brown sugar mixed with a bit of water. Keep in mind that each will slightly alter the flavor of the muffins, so choose based on your preference!
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap each muffin tightly in plastic wrap and place them in a freezer bag. They’ll keep for up to 3 months!
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to mix in some chopped nuts, chocolate chips, or dried fruit for extra flavor and texture. Just fold them in gently with the dry ingredients to distribute evenly.