Maple Pumpkin Muffins
Infused with the cozy flavors of fall, these Maple Pumpkin Muffins are the perfect blend of sweet, spiced, and moist. Made with real pumpkin puree, pure maple syrup, and a warming trio of cinnamon, nutmeg, and ginger, these muffins deliver a comforting taste with every bite. Optional chopped walnuts or pecans add a delightful crunch, while a hint of vanilla rounds out the flavor profile. Quick and easy to prepare in just 35 minutes, this recipe is perfect for breakfast, a snack, or dessert. Plus, they store beautifully, making them a great make-ahead treat. Bake a batch of these seasonal favorites today to fill your kitchen with the irresistible aroma of autumn!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.75 cup pure maple syrup
- 0.5 cup vegetable oil
- 0.25 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 0.5 cup walnuts or pecans (optional, chopped)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined.
In a separate medium mixing bowl, whisk together the pumpkin puree, maple syrup, vegetable oil, milk, egg, and vanilla extract until smooth and well combined.
Gradually fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Stir until just combined, being careful not to overmix. If desired, gently fold in the chopped walnuts or pecans.
Evenly divide the batter among the prepared muffin cups, filling them about two-thirds full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the Maple Pumpkin Muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 70.9 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2841 mg | 124% | |
| Total Carbohydrate | 315.2 g | 115% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 121.5 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 397 mg | 31% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1529 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
