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.
Servings: 24 mini muffins
Ingredients
- ½ cup canned pumpkin puree
- ¼ 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
- ¼ tsp salt
Optional Cinnamon Sugar Coating
- 3 tbsp granulated sugar
- ¾ tsp ground cinnamon
- 2 tbsp unsalted butter, melted or oil to brush on the muffins after they cool before dipping into cinnamon sugar
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, pumpkin pie spice, and salt, 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 it with a cooking spray beforehand.
- Measure the flour correctly. Scoop the flour into your measuring cup with a spoon and level off the top with a knife. Scooping directly from the container can pack in too much flour and result in dry, dense muffins.
- Use pumpkin puree, not pumpkin pie filling. Be sure to use 100% pure pumpkin puree. Pumpkin pie filling already contains added sugar and spices and will change the texture and sweetness of the muffins.
- For a less sweet option, skip the coating. The muffins are lightly sweetened with maple syrup on their own, so you can leave off the cinnamon sugar coating for a simple pumpkin mini muffin.
Nutrition
Calories: 49kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 40mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 809IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 0.4mg
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