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    Spiced Pumpkin-Maple Muffins

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    Pixicook editorial team

    Delicious and warmly spiced muffins made with pumpkin purée and sweetened with maple syrup.

    Ingredients for Spiced Pumpkin-Maple Muffins

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    units in
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    serves
    12 peoplechevron
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    Unsalted Butter

    cups

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    All Purpose Flour

    cups

    Whole Wheat Flour

    cups

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    Baking Powder

    teaspoons

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    Baking Soda

    teaspoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

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    Ground cinnamon

    teaspoons

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    Ginger Powder

    teaspoons

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    Turmeric Powder

    teaspoons

    Substitute chevron-down

    Ground Nutmeg

    teaspoons

    Substitute chevron-down

    Pumpkin Puree, from one 15-ounce can

    cups

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    Large Eggs

    each

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    Light brown sugar

    cups

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    Maple Syrup

    cups

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    How to Make Spiced Pumpkin-Maple Muffins

    1. Preheat Oven and Prepare Muffin Molds

    Start by preheating your oven to 350 degrees. While the oven is warming up, prepare your muffin molds by either spraying them with nonstick spray or lining them with paper liners.

    2. Brown the Butter

    Take a small saucepan and melt the unsalted butter over medium heat. Continue to cook it, swirling the pan occasionally. You'll notice the butter will begin to foam and then turn a rich golden brown, which takes about 5 minutes. Once it's browned, scrape up all those flavorful browned bits from the bottom of the pan and set the butter aside to cool slightly.

    3. Mix Dry Ingredients

    In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground turmeric, and ground nutmeg.

    4. Mix Wet Ingredients

    In a large bowl, combine the pumpkin purée, eggs, light brown sugar, and maple syrup. Whisk them together until you have a smooth, cohesive mixture.

    5. Combine Ingredients

    Gradually add the dry ingredients to the pumpkin mixture, whisking until just combined. Finally, pour in the browned butter and whisk until the batter is smooth and well-mixed.

    6. Bake the Muffins

    Divide the batter evenly among the prepared muffin tins. Place the tins in the preheated oven and bake for 20-25 minutes. You'll know the muffins are done when their tops are puffed and they spring back slightly when touched.

    7. Cool and Enjoy

    Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your spiced pumpkin-maple muffins warm or at room temperature.

    Variations

    Seasonal Fruit Muffins

    Replace the pumpkin puree with mashed bananas, applesauce, or pureed seasonal berries. Adjust the spices to complement the fruit; for example, cinnamon pairs nicely with applesauce, while nutmeg and lemon zest can enhance the flavor of blueberry muffins.

    Choco-Pumpkin Variation

    Fold in a cup of dark chocolate chips or roughly chopped dark chocolate into the batter for a rich chocolatey contrast. Drizzle with a simple chocolate ganache (made with heavy cream and dark chocolate) once the muffins are cooled.

    Chocolate Chip Muffins

    Instead of pumpkin puree and spices, incorporate a teaspoon of vanilla extract and fold in chocolate chips or chunks into the batter. You could also add cocoa powder to the flour mixture for double chocolate muffins.

    Espresso Infused Variation

    Add a shot of cooled espresso or 1-2 teaspoons of instant coffee powder to the wet ingredients to enhance the depth of flavors. Top with a coffee-flavored streusel, combining flour, cold butter, sugar, and a teaspoon of instant coffee granules.

    Nutty Bliss Variation

    Swap out half of the all-purpose flour with almond flour for a nuttier flavor and a more tender crumb. Add a crunchy topping by sprinkling chopped pecans or walnuts mixed with a bit of brown sugar on top before baking.


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