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
For a more intense pumpkin flavor, consider using homemade pumpkin puree instead of canned. Additionally, if you prefer a sweeter muffin, you can increase the maple syrup by a tablespoon or two. Be sure not to overmix the batter, as this can result in dense muffins. Store any leftovers in an airtight container at room temperature for up to three days.
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