Pumpkin Maple Muffins

Mini pumpkin muffins served with fruits.

5 from 9 votes

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 Time10

Cook Time15

Total Time25

Course: Breakfast, Snack

Cuisine: American

Servings: mini muffins

Author: Lily Payen

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

US Customary - Metric

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!

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