These Maple Spice Pumpkin Muffins are soft, fluffy, and full of fall flavors. With the sweetness of maple and warm spices, they’re perfect for a cozy snack!
Plus, the smell of them baking is simply amazing. It makes your home feel like autumn! I love enjoying them with a cup of coffee—totally my happy place! ☕
Key Ingredients & Substitutions
All-purpose flour: This is the base of your muffins. If you’re looking for a gluten-free option, oat flour or almond flour works well as substitutes. Just note that the texture might differ slightly.
Maple syrup: Maple syrup adds a lovely sweetness and flavor. You could substitute with honey or agave syrup if you prefer. Using maple-flavored pancake syrup can work, but the real maple is much tastier!
Pumpkin puree: Canned pumpkin puree is convenient and gives a consistent flavor. If you have fresh pumpkin, roast and puree it. Just make sure it’s unsweetened, not pie filling.
Spices: The spices give these muffins their signature flavor! If you’re out, pumpkin pie spice can be a good all-in-one substitute.
Vegetable oil: You can switch this with melted coconut oil for a different flavor. Applesauce is also a fantastic substitute for less oil and more moisture!
How Do I Get Fluffy Muffins without Overmixing?
The key to fluffy muffins is to avoid overmixing the batter. When combining wet and dry ingredients, mix gently until just combined. A few lumps are okay. Overmixing can lead to tough muffins, as it activates the gluten in the flour.
- Combine wet ingredients in one bowl and dry ingredients in another.
- Pour wet into dry, and gently fold with a spatula, scraping the bottom to incorporate.
- Stop mixing once you don’t see dry flour. This helps keep your muffins light and airy!
Delicious 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 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1/2 cup pure maple syrup
- 1/3 cup vegetable oil or melted coconut oil
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare, plus around 18–22 minutes of baking time. After baking, let the muffins cool for about 5 minutes before transferring them to a wire rack. In total, you’re looking at about 40 minutes to enjoy these delightful muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners to make cleanup easier and keep the muffins from sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Whisk until everything is well combined. This step helps evenly distribute the baking powder and spices for the best flavor!
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the maple syrup, vegetable oil (or melted coconut oil), pumpkin puree, eggs, and vanilla extract. Mix until everything is smooth and well blended.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl of dry ingredients. Use a spatula to gently fold everything together until just combined. Remember, it’s okay if there are a few lumps; overmixing can make the muffins tough.
5. Fill the Muffin Cups:
Now, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Give each cup a little shake to settle the batter for even baking.
6. Bake the Muffins:
Bake the muffins in your preheated oven for 18 to 22 minutes. They are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
7. Cool and Enjoy:
Allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. You can enjoy them warm or let them cool down—either way, they’re delicious!
8. Serve:
Serve your muffins plain or drizzle them with a little extra maple syrup for a sweet treat. Enjoy every bite of your homemade Maple Spice Pumpkin Muffins!
Can I Substitute Pumpkin Puree with Fresh Pumpkin?
Yes, you can use fresh pumpkin! Simply roast the pumpkin until tender, scoop out the flesh, and blend it until smooth. Just make sure it’s unsweetened and has a similar texture to canned pumpkin puree.
What If I Don’t Have Maple Syrup?
No problem! You can substitute maple syrup with honey or agave syrup. Just note that honey will give a slightly different flavor, and the muffins might turn out a little darker in color.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week, or freeze them for longer storage. To freeze, wrap each muffin tightly in plastic wrap and place them in a freezer bag.
Can I Make These Muffins Vegan?
Absolutely! To make these muffins vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based oil like canola or coconut oil, along with maple syrup for sweetness.
