Pumpkin Maple Muffins

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These pumpkin maple muffins come together in just one bowl and are perfect for the fall season! With a ten-minute prep time and on the table in less than 30 minutes, this is a victory for the hurried household! Each bite is moist, tender, and bursting with seasonal goodness.

Cinnamon sugar coated pumpkin maple muffins served with berries.

If you have a can of pumpkin puree sitting in your pantry, take that as your sign to make these mini pumpkin maple muffins. They are sweetened with maple syrup instead of sugar and can be coated in cinnamon sugar for added crunch and sweetness!

What You’ll Need

Here is what you’ll need to make these pumpkin maple muffins:

Ingredients to make pumpkin maple muffins.
  • Pumpkin Puree: The star ingredient for these muffins. Make sure to use plain pumpkin puree and not canned pumpkin pie filling.
  • Flour: I used all-purpose flour in this recipe, but flour with a similar texture should also work.
  • Egg: Used as a binder to help hold the muffins together.
  • Milk: I use full-fat whole milk, but any type of milk may be used.
  • Oil: Helps ensure that the muffins turn out moist. I used avocado oil, but any type of neutral-tasting oil will work as well.
  • Maple Syrup: The main source of sweetness for these muffins.
  • Pumpkin Pie Spice: The main spice for those warm aromas and flavors.
  • Baking Powder: Leavening agents to help the muffins rise.

See the recipe card for full information on ingredients and quantities.

Recipe Substitutions & Additions

  • Flour: The all-purpose flour may be substituted with a different type of flour that is similar in texture but keep in mind that different flours absorb liquids differently so the amount needed may vary.
  • Egg: You may replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
  • Milk: You may replace the milk with a dairy-free alternative like coconut milk or oat milk.
  • Oil: Any neutral-tasting oil may be used (e.g. avocado oil, coconut oil, extra light-tasting olive oil, etc.). You may also replace the oil with equal parts melted butter.
  • Pumpkin Pie Spice: The pumpkin pie spice may be replaced with ground cinnamon.
Mini pumpkin muffins served with fruits.

Step By Step Instructions

Steps to make mini pumpkin muffins.

STEP 1: Add the pumpkin puree, milk, egg, oil, and maple syrup to a bowl and whisk until smooth (Image 1).

STEP 2: To the same bowl, add the flour, baking powder, and pumpkin pie spice and mix until smooth. Do not overmix (Image 2).

STEP 3: Place 1 tablespoon of batter into the cups of a mini 24-cup silicone muffin pan. If you are not using a silicone muffin pan, spray the mini muffin pan well before pouring in the batter (Image 3).

STEP 4: Bake the mini donut muffins for 15 minutes and let them cool completely before removing them from the pan (Image 4).

STEP 5: For an optional cinnamon coating, mix together the sugar and cinnamon until combined. Lightly brush the muffins with melted butter and dip them into the cinnamon sugar mixture to coat, shaking off any excess mixture.

Storage Instructions

Let the pumpkin muffins completely cool and store them in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months. To reheat, simply microwave the muffins for 20-30 seconds, or until warmed through!

Pumpkin maple muffins served with berries.

Tips For Success

  • This recipe makes 24 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
  • I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat it with a cooking spray beforehand. 
  • The cinnamon sugar coating is optional but adds nice sweetness and crunch!
Cinnamon sugar coated pumpkin maple muffins served with berries.

Recipe FAQs

Can I make these muffins into donuts?

Yes, you can bake these muffins in a silicone donut pan to make them into donuts. Add an additional 5-7 minutes to the total bake time if doing so.

Can I use a homemade pumpkin puree if I don’t have canned puree?

Canned pumpkin puree has excess moisture removed and will be more concentrated than homemade puree, but if you are unable to access canned pumpkin, you can swap it with mashed sweet potato.

Other Muffin Recipes You’ll Love

If you tried this Pumpkin Maple Muffins Recipe, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!

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Mini pumpkin muffins served with fruits.
5 from 9 votes

Pumpkin Maple Muffins

These pumpkin maple muffins come together in just one bowl and are perfect for the fall season! Each bite is moist, tender, and bursting with seasonal goodness.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 24 mini muffins

Ingredients 

  • ½ cup canned pumpkin puree
  • cup milk
  • ¼ cup pure maple syrup
  • 1 egg
  • 3 tbsp mild tasting oil, ex: avocado oil or light olive oil
  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice

Optional Cinnamon Sugar Coating

  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 2 tbsp unsalted butter, melted or oil

Instructions 

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Add the pumpkin puree, milk, egg, oil, and maple syrup to a bowl and whisk until smooth.
  • To the same bowl, add the flour, baking powder, and pumpkin pie spice and mix until smooth. Do not overmix.
  • Place 1 tablespoon of batter into the cups of a mini 24-cup silicone muffin pan. If you are not using a silicone muffin pan, spray the mini muffin pan well before pouring in the batter.
  • Bake the mini donut muffins for 15 minutes and let them cool completely before removing them from the pan.
  • For an optional cinnamon coating, mix together the sugar and cinnamon until combined. Lightly brush the muffins with melted butter and dip them into the cinnamon sugar mixture to coat, shaking off any excess mixture.

Notes

  • This recipe makes 24 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
  • I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. 
  • The cinnamon sugar coating is optional but adds nice sweetness and crunch!

Nutrition

Calories: 49.44kcal, Carbohydrates: 6.98g, Protein: 0.94g, Fat: 2.09g, Saturated Fat: 1.58g, Polyunsaturated Fat: 0.09g, Monounsaturated Fat: 0.21g, Trans Fat: 0.001g, Cholesterol: 7.23mg, Sodium: 39.93mg, Potassium: 31.87mg, Fiber: 0.3g, Sugar: 2.37g, Vitamin A: 809.97IU, Vitamin C: 0.23mg, Calcium: 31.13mg, Iron: 0.4mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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Recipe Rating




9 Comments

  1. 5 stars
    Wow these were sooo good! Even my husband loved them and he’s usually not one to like anything with healthier swaps. I think I’ll roll a few in the cinnamon sugar coating just for us grown ups. 🙂