These Maple Spice Pumpkin Muffins are soft, fluffy, and packed with warm spices like cinnamon and nutmeg. A touch of maple syrup adds a sweet twist that’s hard to resist!
Honestly, I can’t make these without sneaking a bite before they cool down. They smell amazing, and who can say no to a pumpkin treat? Perfect for cozy mornings! 🧁
Key Ingredients & Substitutions
Flour: All-purpose flour is the go-to for muffins. If you want a gluten-free version, try using a 1:1 gluten-free flour blend. I’ve made these with both and loved them!
Butter: Unsalted butter gives great flavor, but you can replace it with coconut oil or a vegan butter for a dairy-free option. Just melt it as you would butter.
Maple Syrup: Pure maple syrup adds richness, but you can substitute with honey or agave syrup if needed. Keep in mind that this can change the flavor slightly.
Pumpkin Puree: Canned pumpkin puree is best, but you can also use homemade puree from roasted pumpkin. If you’re in a pinch, mashed sweet potatoes work too!
Milk: Whole or 2% milk is ideal, but almond or oat milk works for a dairy-free version. Choose unsweetened to prevent altering the muffins’ sweetness.
How Do I Ensure My Muffins Stay Moist and Fluffy?
Keeping your muffins moist relies on mixing just enough and avoiding overmixing. Here’s how:
- Mix dry and wet ingredients separately before combining them.
- When combining, fold gently until everything is just incorporated. Little lumps are okay!
- Don’t skip the cooling time; it helps keep them soft.
- Prevent overbaking by checking for doneness with a toothpick. It should come out clean but not dry!
Following these tips, you’ll get delicious, fluffy muffins every time! Happy baking!
Maple Spice Pumpkin Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup pure maple syrup
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk (whole or 2%)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare, plus 18-22 minutes to bake. Allow an additional 5 minutes for cooling in the muffin tin, and you’re ready to enjoy these delightful treats within about 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s hot enough to bake your muffins perfectly. While the oven is heating, line a 12-cup muffin tin with paper liners or grease the muffin cups to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk these ingredients together until they are well combined. This helps evenly distribute the baking powder and spices throughout the flour.
3. Prepare the Wet Mixture:
In another bowl, whisk together the melted butter, pure maple syrup, granulated sugar, eggs, and vanilla extract. Mix until the ingredients are smooth and well incorporated. Then, stir in the pumpkin puree and milk until everything is fully blended.
4. Combine Wet and Dry Ingredients:
Now, gently fold the wet mixture into the dry mixture. Use a spatula to carefully combine them, making sure not to overmix. It’s okay if there are a few lumps; this will help keep the muffins tender!
5. Fill the Muffin Cups:
Divide the muffin batter evenly among the prepared muffin cups. Aim to fill each cup about 3/4 full for the best rise and texture.
6. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
7. Cool and Serve:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. For a little extra sweetness, sprinkle a bit of coarse sugar or cinnamon sugar on top while they’re still warm!
8. Enjoy!
Serve your Maple Spice Pumpkin Muffins warm or at room temperature. They’re perfect for breakfast, snacks, or dessert! Store any leftovers in an airtight container for up to 3 days, or you can freeze them for longer storage. Enjoy these cozy, maple-scented treats!
Can I Substitute Any Ingredients in This Recipe?
Absolutely! You can replace all-purpose flour with a gluten-free flour blend, and if you don’t have unsalted butter, you can use coconut oil or a plant-based butter substitute. Maple syrup can be swapped for honey or agave syrup, but keep in mind this will alter the flavor a bit.
What If I Don’t Have Pumpkin Puree?
If you don’t have canned pumpkin puree, you can use homemade puree made from roasted pumpkin. Alternatively, mashed sweet potatoes are a great substitute that will still give you a similar texture and flavor.
How to Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, freeze them in a freezer-safe container for up to 3 months. Just thaw at room temperature and enjoy!
Can I Make These Muffins Ahead of Time?
Yes! You can prepare the batter the night before and store it in the refrigerator. When you’re ready to bake, just let it sit out for a few minutes to come to room temperature and bake as instructed. Freshly baked muffins in no time!
