These Maple Spice Pumpkin Muffins are soft, yummy treats bursting with the warm flavors of pumpkin and spices. Topped with a drizzle of maple syrup, they’re perfect for cozy mornings!
Every bite is like a hug for your taste buds! I love enjoying these muffins with my morning coffee—they’re so good, I might just eat them for lunch too! 😋
Ingredients & Substitutions
All-purpose flour: This is the base for the muffins, providing structure. If you need a gluten-free option, you can use a gluten-free all-purpose blend instead. Just ensure it has xanthan gum for the best texture.
Unsalted butter: I love using melted unsalted butter for the best flavor, but you could substitute it with coconut oil or vegetable oil if desired, especially for a dairy-free version.
Maple syrup: Pure maple syrup adds a lovely sweetness. If you don’t have it, you can use honey or agave syrup, but the flavor will change slightly.
Canned pumpkin puree: This is a must-have ingredient for the pumpkin flavor. If you can’t find it, you could use homemade pumpkin puree or even mashed sweet potatoes as a substitute.
Spices: Adjust spices to your taste! If you love cloves, add a bit more. You can also use a pumpkin pie spice blend if you have it on hand.
How Do You Avoid Over-Mixing the Batter?
Over-mixing can make muffins tough, so it’s critical to know how to mix properly. You want the wet and dry ingredients combined smoothly without excessive stirring.
- After adding the dry ingredients to the wet mixture, use a spatula. Gently fold the mixture a few times until just combined. You might see some lumps, and that’s perfectly okay!
- For muffins, it’s better to stop when there’s still a bit of flour visible rather than stirring it smooth.
Trust me, the muffins will still rise beautifully and be nice and soft when baked!
Maple Spice Pumpkin Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Wet Ingredients:
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup pure maple syrup
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
Additional Ingredients:
- Optional: 1/2 cup chopped pecans or walnuts
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 20-25 minutes of baking time. You’ll be enjoying warm muffins in under an hour!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line your muffin tin with paper liners. This will help keep the muffins from sticking and make them easy to remove.
2. Mix the Dry Ingredients:
In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisk them together until everything is mixed well. This will ensure the spices are evenly distributed.
3. Combine the Wet Ingredients:
In another bowl, mix the melted butter, maple syrup, granulated sugar, and eggs. Use a whisk to beat them together until smooth. Next, stir the pumpkin puree and vanilla extract into the wet mixture until everything is well blended.
4. Mix Wet and Dry Ingredients:
Now, it’s time to combine! Gradually add the dry ingredients to the wet ingredients. Use a spatula to gently fold them together until just combined. Remember, a few lumps are okay; do not over-mix to keep your muffins light and fluffy!
5. Add Nuts (Optional):
If you’re using chopped pecans or walnuts, gently fold them into the batter now. They’ll add extra flavor and crunch!
6. Fill the Muffin Tin:
Pour the batter evenly into the muffin cups, filling each about 3/4 full. This allows room for the muffins to rise beautifully while baking.
7. Bake:
Put the muffin tin in the oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, they are ready!
8. Cool:
Once baked, remove the muffins from the oven. Let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Serve and Enjoy:
For a sweet touch, drizzle a little extra maple syrup over the muffins before serving. Enjoy your delicious, warmly spiced maple pumpkin muffins with a cup of coffee or tea!
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Absolutely! Just make sure to cook and puree the fresh pumpkin until smooth before measuring it out. You’ll need about 1 1/4 cups of fresh pumpkin to replace the 1 cup of canned puree.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months—just wrap each muffin individually in plastic wrap and place them in a freezer bag.
Can I Make These Muffins Gluten-Free?
Yes! You can easily make these muffins gluten-free by using a 1:1 gluten-free flour blend. Just ensure the blend contains xanthan gum to help with texture.
What Can I Use Instead of Maple Syrup?
If you don’t have maple syrup, you can substitute it with honey or agave syrup. However, it will change the flavor a bit, so be mindful of that when making the swap!
