Today, I'd like to share my recipe for maple pumpkin spiced muffins.
Did you check out yesterday's recipe for pumpkin pancakes? Well, as is generally the case when baking anything - short of a pumpkin pie- with canned pumpkin, we ended up with leftover pumpkin. And so, here we are!
These maple pumpkin spiced muffins are rich, dense, moist muffins, that aren't too sweet. They have the perfect balance of spice and pumpkin flavors! They're great on their own, warm or cold... but would also be fabulous with cream cheese, or a bit of cream cheese frosting. They're great as not only as an easy, grab-and-go breakfast, but also as a relatively healthy snack.
This recipe was originally posted way back in 2009, but I'm revisiting it in the spring of 2020. (Still updating photos and converting the recipe over to the new format!). It doesn't feel like it's been 10 years since posting this, but that seems to be a running theme today. Earlier, I was listening to the Wayback Lunch on Z103.5. Now, correct me if I'm wrong, but... Today is April 28, 2020. March 10, 2020 was about 5 years ago, but "True Love Never Dies" came out no more than 4 years ago... in 2001.
It may be spring, but the familiar fall flavours of pumpkin and spice were definitely welcomed around here. Also, this is one of those recipes that makes a house smell SO warm and comforting while baking.
More Muffin Recipes!
Are you a fellow fan of muffins? I have some more marvellous muffin recipes for you!
Apple Blueberry Muffins
Breakfast Corn Muffins
Cardamom Pear Streusel Muffins
Gluten-Free Lingonberry Muffins
Healthier Apple Oatmeal Muffins
Peach Cobbler Muffins
Pina Colada Muffins
Raspberry Nectarine Muffins
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Anyway, on to that Maple Pumpkin Spiced Muffins Recipe!
Maple Pumpkin Spiced Muffins
- 2-¼ cups All-Purpose Flour
- 1 cup Granulated Sugar
- 2 tsp Baking Powder
- 3 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ½ tsp Nutmeg
- ½ tsp Salt
- ¼ tsp Ground Cloves
- 1 cup Pumpkin Puree
- 2 Large Eggs lightly beaten
- ¾ cup Milk
- ¼ cup Maple Syrup
- ¼ cup Melted Butter Can use vegetable oil instead
- 1 tsp Vanilla Extract
- In a large bowl, combine flour, sugar, baking powder, spices and salt, set aside.
- In a blender, process pumpkin puree, eggs, milk, maple syrup, butter/oil and vanilla until smooth. Add pumpkin mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy.)
- Divide batter among 12 prepared muffin cups.
- Bake in a 375 degree F oven for 22 to 24 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Cool in muffin cups on a wire rack for 5 minutes.
- Remove from muffin cups; serve warm.