Best 3 Pumpkin Maple Muffins Recipes
Indulge in the delightful aroma of fall with our tantalizing Pumpkin Maple Muffins recipe. These delectable treats combine the comforting flavors of pumpkin and maple syrup, creating a symphony of autumnal delight. With a moist and tender crumb, these muffins are the perfect grab-and-go breakfast or afternoon snack. Dive into the perfect harmony of sweet pumpkin puree, aromatic maple syrup, and a hint of warm spices.
This recipe is a culinary masterpiece that caters to various dietary needs. We offer a classic all-purpose flour version and a gluten-free alternative using almond and oat flour, ensuring everyone can savor these delectable muffins. Additionally, a dairy-free option is available, replacing butter and milk with plant-based alternatives. Whether you prefer traditional, gluten-free, or dairy-free, these Pumpkin Maple Muffins are a versatile treat that will satisfy your cravings.
PUMPKIN MAPLE MUFFINS
These muffins are just the right amount of sweet, lightly spiced and deeply orange, thanks to the addition of ground turmeric. Browning the butter beforehand may seem like a fussy step, but it provides a vaguely nutty, deeply caramelized flavor that makes for a superlative muffin.
Provided by Alison Roman
Categories breakfast, quick breads
Time 50m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- Spray muffin molds with nonstick spray or line them with paper liners.
- Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.
- In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
- In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.
- Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 271 milligrams, Sugar 28 grams, TransFat 0 grams
MAPLE PUMPKIN MUFFINS
I love muffins, and these are among the most irresistible ones I have ever tasted. They go together in less than an hour and, best of all, the sweet aromas of pumpkin, brown sugar and maple syrup fill the house while they're baking. -Stephanie Moon, Boise, Idaho.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, 3/4 cup brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt. Whisk the eggs, pumpkin, milk, oil and 1 tablespoon syrup; stir into dry ingredients just until moistened. Fold in pecans., In a small bowl, beat cream cheese, remaining brown sugar and syrup until smooth. Gently stir into batter until mixture appears swirled., Fill 12 greased or paper-lined muffin cups about three-fourths full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 308 calories, Fat 15g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 223mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.
MAPLE PUMPKIN OAT MUFFINS WITH CINNAMON-MAPLE GLAZE
The moist spiced pumpkin muffins are made even more special with an irresistibly decadent glaze.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 21
Steps:
- Heat oven to 400 degrees Fahrenheit.
- Line 12 standard (1/3 cup) muffin cups with cupcake liners.
- In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
- In a medium bowl, whisk together the buttermilk, pumpkin, maple syrup, brown sugar, oil, egg, and vanilla.
- Add the wet ingredients to the dry ingredients, and whisk just until the ingredients are well incorporated. Try not to overmix!
- Divide batter between the 12 muffins cups.
- Bake for about 22 - 25 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean. Angels may sing, too. Okay, I'm kidding about that last one.
- Move muffins to a wire rack on top of a couple of paper towels (helps with clean-up) and allow to cool for 10 - 15 minutes.
- Mix up the glaze - whisk together the powdered sugar, vanilla, cinnamon, syrup, and milk until smooth and shiny.
- With a spoon, drizzle the glaze over the tops of the muffins.
Tips:
- Choose the right pumpkin: For the best flavor and texture, use a sugar pumpkin or pie pumpkin. Avoid using jack-o'-lantern pumpkins, as they have a stringy texture and bland flavor.
- Roast the pumpkin: Roasting the pumpkin brings out its natural sweetness and flavor. Be sure to roast the pumpkin until it is tender and caramelized.
- Use a good quality maple syrup: The maple syrup is a key ingredient in these muffins, so be sure to use a good quality syrup. Look for a syrup that is dark and amber in color and has a strong maple flavor.
- Don't overmix the batter: Overmixing the batter will result in tough muffins. Mix the batter just until the ingredients are combined.
- Fill the muffin cups almost full: This will help the muffins to rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.
Conclusion:
These pumpkin maple muffins are a delicious and easy-to-make fall treat. They are perfect for breakfast, brunch, or a snack. With their moist texture, sweet pumpkin flavor, and maple glaze, these muffins are sure to be a hit with everyone who tries them.
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