Pumpkin Maple Muffins
on Oct 04, 2023, Updated Oct 14, 2024
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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.
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:
- 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.
Step By Step Instructions
STEP 1: Add the pumpkin puree, milk, egg, oil, and maple syrup to a bowl and whisk until smooth (Images 1 & 2).
STEP 2: To the same bowl, add the flour, baking powder, and pumpkin pie spice and mix until smooth. Do not overmix (Images 3 & 4).
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!
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!
Recipe FAQs
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.
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
Spinach Banana Muffins
Chocolate Chip Oat Muffins
Strawberry Banana Oatmeal Muffins
Cinnamon Muffins (Apple Donut Muffins)
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!
Pumpkin Maple Muffins
Ingredients
- ½ cup canned pumpkin puree
- ⅓ 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!
thankyou for this recipe ❤️
Thank you so much for this incredible recipe (we didn’t use maple syrup and it was still delicious). It was fun to make with my 2.5 year old, who was really able to do this himself and just SO proud of himself.
I’m so glad that you enjoyed these muffins and love that you were able to involve your little one!😊
Hi! Love this recipe, but I’m also wondering if you can make it with almond flour instead of all purpose? Thanks!
Hi Sara! I’m so glad you enjoyed these muffins! Unfortunately, almond flour and all purpose flour don’t swap interchangeably in recipes, so the muffins would not come out the same way. I hope that helps!
Just made these with our toddler and they were a hit! Came together so easily and quickly. They came out super fluffy and delicious. Thank you for these easy and yummy recipes.
I’m so glad to hear that you enjoyed them, Elizabeth!😊
Excellent recipe, easy to follow, easy to make, and come together very quickly. My toddler LOVES them and my husband gave them 5 stars! He said he loves that they aren’t too sweet. It does only make 6 regular size muffins, so double the recipe if you want to make 12.
I’m so glad to hear that you enjoyed them!😊
These are a hit not just for toddlers , but adults love them too. Super simple and easy!
Sooo good! Fast, easy to make, whole family loved them!
I’m so glad you all enjoyed these muffins, Marissa!😊
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. 🙂
I’m so glad to hear that you loved them! Thank you for sharing your feedback, Emma!😊
They were so good!
I’m so glad you enjoyed these!😊
Made them for my boys and they loved them! Can’t wait to make this all through fall!
I’m so happy to hear that your boys loved these muffins!😊