Imagine the aroma of warm spices wafting through your kitchen as you bake a batch of Pumpkin Maple Muffins.
There’s something about the combination of earthy pumpkin and rich maple syrup that feels like a cozy hug.
These muffins are incredibly easy to make and result in a comforting treat perfect for breakfast or a snack.
As they bake, simple ingredients transform into a delightful, fluffy creation.
Let’s bring this delicious dish to life!
Kitchen Tools Required
- 1 muffin tin
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
- 12 muffin liners
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Maple Muffins, follow this timeline:
- Initial Reading and Setup (5 minutes)
- Read through the recipe instructions and gather all necessary equipment and ingredients.
- Preparation (15 minutes)
- Preheat the oven to 350°F (175°C).
- Line the muffin tin with liners.
- In a large bowl, whisk together the dry ingredients: all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a medium bowl, mix the wet ingredients: pumpkin puree, maple syrup, vegetable oil, eggs, and vanilla extract until smooth.
- Combining Ingredients and Batter Preparation (5 minutes)
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the chopped walnuts if using.
- Batter Distribution (3 minutes)
- Divide the batter evenly among the prepared muffin cups.
- Baking (20 minutes)
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Initial Cooling (5 minutes)
- Allow the muffins to cool in the tin for 5 minutes.
- Transfer and Additional Cooling (5 minutes)
- Transfer the muffins to a wire rack and let them rest for an additional 5 minutes.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
In a medium bowl, mix the pumpkin puree, maple syrup, vegetable oil, eggs, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the chopped walnuts if using.
Divide the batter evenly among the prepared muffin cups.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
Let the muffins rest for an additional 5 minutes on the wire rack before serving.
Serving Tips
- Fresh Fruit: Serve the muffins with a side of seasonal fruits like apples or pears to complement the fall flavors.
- Warm Butter: Spread a little warm, salted butter on top for an extra layer of richness.
- Cream Cheese: Pair with a dollop of cream cheese for a creamy contrast to the spiced muffins.
- Hot Coffee or Tea: Enjoy with a cup of hot coffee or spiced chai tea to enhance the cozy autumn vibe.
- Yogurt: Serve alongside a bowl of Greek yogurt for a balanced breakfast option.
Storage
Store Pumpkin Maple Muffins in an airtight container at room temperature for up to three days.
For longer storage, refrigerate for up to a week.
Freeze for three months.
Freezing
To freeze Pumpkin Maple Muffins, let them cool completely.
Wrap each muffin individually in plastic wrap, and place them in an airtight container.
Freeze for up to three months.
Thaw at room temperature.
Reheating
To reheat Pumpkin Maple Muffins, place them in a preheated oven at 300°F (150°C) for 5-10 minutes.
Or microwave for 15-20 seconds until warmed through.
Final Thoughts
Pumpkin Maple Muffins are a delightful treat perfect for breakfast or a snack.
They combine the rich flavors of pumpkin and maple syrup with warm spices, making them an ideal choice for the fall season.
The recipe is simple and quick, requiring only 15 minutes of prep time and 20 minutes of baking.
With the option to add walnuts, these muffins can be customized to suit your taste preferences.
For those looking to enhance the pumpkin flavor, using homemade pumpkin puree is recommended.
Remember to avoid overmixing the batter to keep the muffins light and fluffy.
Enjoy these muffins fresh, or store them in an airtight container for up to three days.
Happy baking!
Frequently Asked Questions
Can I Substitute the Vegetable Oil With Another Type of Oil?
You can substitute vegetable oil with equal amounts of melted coconut oil or canola oil. These oils maintain texture and moisture. Melt the coconut oil before measuring, ensuring it’s cooled slightly to prevent cooking the eggs.
Are There Any Gluten-Free Alternatives for the Flours Used?
You can substitute the all-purpose and whole wheat flours with a gluten-free all-purpose flour blend. Confirm it’s a 1:1 replacement for the best texture. Check the blend contains xanthan gum for improved structure.
How Can I Make These Muffins Vegan?
Replace eggs with 1/4 cup unsweetened applesauce. Use non-dairy milk (like almond milk) for moisture if needed. Swap vegetable oil with melted coconut oil and make certain maple syrup is pure. Choose vegan-friendly muffin liners.
What Can I Use Instead of Walnuts for a Nut-Free Option?
For a nut-free option, substitute chopped walnuts with 1/2 cup sunflower seeds or pumpkin seeds. These seeds provide a similar texture and crunch without the allergy risk. Confirm they’re unsalted to maintain the recipe’s intended flavor balance.
Can I Add Chocolate Chips to This Recipe?
Yes, you can add chocolate chips. Substitute 1/2 cup walnuts with chocolate chips, ensuring they’re evenly distributed in the batter. Don’t overmix after adding them to maintain a light texture. Enjoy your deliciously sweet muffins!
Pumpkin Maple Muffins
Equipment
- 1 muffin tin
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 12 muffin liners
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts optional
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a medium bowl, mix the pumpkin puree, maple syrup, vegetable oil, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the chopped walnuts if using.
- Divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
- Let the muffins rest for an additional 5 minutes on the wire rack before serving.
Notes
