I don’t always eat muffins for breakfast, but when I do I enjoy them homemade, moist, and delicious. It’s an added bonus if I make a seasonal recipe, like these maple pumpkin muffins that are getting me in the mood for Thanksgiving later this week.
I don’t think I have to tell you that pumpkin and spices go well together. Heard of the PSL? And not to mention, many, many years before Starbucks capitalized on the pumpkin flavor, the Pilgrims brought the pumpkin pie to New England. Thus, began America’s obsession with all things pumpkin the second the first few leaves on the trees start to change color.
These muffins take a page from the famous pumpkin pie recipe, incorporating creamy pumpkin puree, and a spice medley of cinnamon, nutmeg, ginger, and cloves. They’re sweetened with pure maple syrup and brown sugar, giving them that maple-y sweetness and keeping them moist for days.
how to do it
These pumpkin muffins are so incredibly easy to make. I whipped them up really quickly one morning and enjoyed them for breakfast with my coffee. All you need is a can of pumpkin puree, maple syrup, eggs, and some basic pantry staples like flour, baking soda and powder, brown sugar, and your classic pumpkin pie spices.
Hot tip: making these muffins before Thanksgiving serves as a great reminder to check your spice inventory. I feel like a container of ground cloves can last for years, so I’m not always checking to make sure I have enough of it! It would really suck to not have enough for your pumpkin pie in a few days.
When making muffins, it’s always best to mix up the dry ingredients separately from the wet ingredients, and then stir them together once combined. This ensures there won’t be any clumps of flour and that the muffins bake nice and evenly.
Once you spoon the muffins into the tin, they only bake for about 20 minutes and will be a nice golden orange color when done. I recommend trying at least one while they’re warm, but these will last for days as a quick little breakfast on the go or a delicious treat to enjoy with your morning coffee.
⟶ the recipe
maple pumpkin muffins
ingredients
2 cups flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon Kosher salt
1 can (15 ounces) of pumpkin puree
¾ cup brown sugar
2 tablespoons maple syrup
2 large eggs
½ cup olive oil
Prep time
15 minutes
Cook time
20 minutes
Total time
40 minutes
Makes 12 muffins
instructions
Preheat oven to 375 degrees Fahrenheit. Grease a muffin tin with oil or cooking spray.
In a large bowl, whisk the dry ingredients together until well-combined. In a smaller bowl, whisk together the pumpkin puree, brown sugar, maple syrup, eggs, and olive oil.
Pour the wet mixture into the large bowl with the dry mixture, and mix until thoroughly combined, and there are no lumps.
Evenly distribute the batter into the 12 cups of the muffin tin. Bake muffins for 20 minutes. Check for doneness by inserting a butter knife or toothpick into the top of one of the muffins. If it comes out clean, the muffins are done.
Remove muffins from the tin and place on a baking rack to cool for about 5 minutes. Serve warm.
⟶ store it
- Store muffins in a tupperware container at room temperature for 4-5 days
