Best 3 Pumpkin Maple Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

Let's cook with our recipes!

PUMPKIN MAPLE MUFFINS



Pumpkin Maple Muffins image

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

1/2 cup/114 grams (1 stick) unsalted butter
1 cup/145 grams all-purpose flour
1 cup/140 grams whole-wheat flour (or 1 cup/145 grams all-purpose flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground nutmeg
1 1/2 cups/355 grams pumpkin purée (about 1 15-ounce can)
3 large eggs
1 cup/200 grams light brown sugar
2/3 cup/150 milliliters maple syrup

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



Maple Pumpkin Muffins image

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

2 cups all-purpose flour
3/4 cup plus 2 tablespoons packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 large eggs
1 cup canned pumpkin
3/4 cup evaporated milk
1/4 cup canola oil
3 tablespoons maple syrup, divided
1/2 cup chopped pecans or walnuts
3 ounces cream cheese, softened
TOPPING:
1/4 cup chopped pecans or walnuts
2 teaspoons brown sugar

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



Maple Pumpkin Oat Muffins with Cinnamon-Maple Glaze image

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

2 cups all-purpose flour
1 cup quick-cooking oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon*
1/2 teaspoon ground ginger*
1/4 teaspoon ground cloves*
1/4 teaspoon ground nutmeg*
1 cup buttermilk**
1/2 cup pure pumpkin puree - canned or homemade
1/2 cup pure maple syrup
1/2 cup packed brown sugar
1/3 cup canola 0r vegetable oil
1 egg
2 teaspoons vanilla extract
1 1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 - 1/2 teaspoon cinnamon (depending on your tastes)
3 teaspoons pure maple syrup
2 tablespoons milk

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.

Related Topics