These Maple Spice Pumpkin Muffins are warm, fluffy delights with the perfect mix of pumpkin and cozy spices. They also have a lovely maple flavor that makes them even more special!
Every bite feels like a big hug, and they are super easy to whip up! I love enjoying them with a cup of tea, especially on chilly mornings. You might want to save a few for later, but good luck doing that! 😄
Key Ingredients & Substitutions
All-purpose flour: It gives the muffins their structure. You can substitute whole wheat flour if you want a healthier option, just remember it may make the muffins slightly denser.
Spices: The mix of cinnamon, ginger, nutmeg, cloves, and allspice creates a warm flavor. If you’re missing any, just use pumpkin pie spice as an all-in-one substitute!
Pumpkin puree: Canned pumpkin is convenient, but you can use fresh pureed pumpkin too. Just make sure it’s not pumpkin pie filling, which has added sugar and spices.
Maple syrup: It adds sweetness and flavor. If you need a substitute, honey or agave syrup works, but the flavor will be different. For a vegan option, use melted coconut oil instead of butter and a plant-based milk.
Butter: Melted unsalted butter enriches the muffins. If you prefer a dairy-free version, try using coconut oil or vegan butter instead.
How Do I Ensure My Muffins Are Tender and Moist?
Mixing your batter carefully is key! Overmixing will make your muffins tough, so follow these tips:
- Combine wet and dry ingredients until just blended—some small flour lumps are okay!
- Use room-temperature ingredients; they mix better and create a smoother batter.
- Don’t skip cooling them slightly in the pan; this helps maintain texture.
Also, adding a touch more pumpkin puree can keep your muffins softer, so if you’re looking for that extra moistness, go ahead and add a bit more!
How to Make Maple Spice Pumpkin Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Wet Ingredients:
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup pure maple syrup
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/4 cup milk (whole or 2%)
Optional Toppings:
- Chopped pecans or oats for sprinkling on top
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 18-22 minutes to bake, plus an additional 5 minutes to cool in the pan. Overall, you’ll need around 40 minutes from start to finish to enjoy these delicious muffins!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray or butter. This ensures your muffins will pop out easily when they’re done baking!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice until everything is well combined. This will help the spices distribute evenly throughout your muffins!
3. Combine the Wet Ingredients:
In another bowl, whisk together the melted butter, maple syrup, eggs, pumpkin puree, vanilla extract, and milk until smooth. Make sure there are no lumps—this mixture will keep your muffins moist and flavorful.
4. Combine Wet and Dry Mixtures:
Gently fold the wet ingredients into the dry ingredients. Be careful not to overmix! Mixing just until combined will help your muffins stay light and fluffy.
5. Fill the Muffin Cups:
Carefully divide the batter evenly among the muffin cups, filling each about 3/4 full. This gives them room to rise without overflowing!
6. Add Toppings:
If you like, sprinkle some chopped pecans or oats on top of the batter for added texture and a nice finish. It’s a great way to make your muffins look scrumptious!
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the center of a muffin—if it comes out clean, they’re ready!
8. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. This helps prevent them from getting soggy on the bottom.
9. Serve and Enjoy:
Enjoy these fluffy, spiced pumpkin muffins warm or at room temperature. They’re fantastic on their own, or you can add a drizzle of pure maple syrup or a pat of butter for extra indulgence!
Delight in the cozy, spiced flavor of these moist pumpkin muffins enhanced by real maple syrup—a perfect treat for fall or anytime you crave something comforting!
Can I Use Pumpkin Puree from a Fresh Pumpkin?
Absolutely! If you prefer fresh pumpkin, you can roast and puree it yourself. Just cut a pumpkin in half, remove the seeds, roast it at 350°F (175°C) for about 30-40 minutes, then scoop out the flesh and blend until smooth. Just make sure to drain any excess moisture for the best results!
Can I Substitute Maple Syrup with Another Sweetener?
Yes, if you don’t have maple syrup, you can use honey or agave syrup. Keep in mind that the flavor will be slightly different. For a vegan option, stick with agave syrup or a similar substitute!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. To reheat, simply warm in the microwave or toaster oven until heated through!
Can I Add Mix-ins to the Muffins?
Definitely! Feel free to stir in some chocolate chips, dried cranberries, or nuts for added texture and flavor. Just be cautious not to overload them, as this can affect the muffin’s rise!
