Why Make This Recipe
Fall is a wonderful season full of cozy evenings, colorful leaves, and the delightful aroma of pumpkin treats wafting through the air. These Irresistibly Moist Maple Pumpkin Spice Muffins are perfect for celebrating everything we love about autumn. They are moist, packed with pumpkin flavor, and infused with the warm spices that remind us of cozy gatherings and family moments. Whether you enjoy them for breakfast, as a snack, or even as a dessert, these muffins will bring joy to your days.
How to Make Irresistibly Moist Maple Pumpkin Spice Muffins
Ingredients:
- 1/2 cup Olive Oil (Can substitute with melted coconut oil)
- 3/4 cup Maple Syrup (Honey or agave syrup can be used)
- 2 large Eggs (No vegetarian substitute available)
- 1 cup Pumpkin Purée (Homemade or canned is fine)
- 1/2 cup Milk (Use plant-based milk for dairy-free)
- 1 teaspoon Vanilla (No direct substitutions recommended)
- 1 teaspoon Baking Soda (Ensure freshness for best rise)
- 1/2 teaspoon Salt (No substitute necessary)
- 2 teaspoons Pumpkin Spice (Make your own mix if desired)
- 1 cup All-Purpose Flour (Substitute with gluten-free flour if needed)
- 1 cup Whole Wheat Flour (Can replace with more all-purpose flour)
- 1 cup Old-Fashioned Oats (Quick oats can be used)
- 1/2 cup Pumpkin Seeds (Can swap with nuts or chocolate chips)
- 2 tablespoons Granulated Sugar (Optional for topping)
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the olive oil and maple syrup until well combined.
- Add the eggs, pumpkin purée, milk, and vanilla. Mix until smooth.
- In another bowl, combine the baking soda, salt, pumpkin spice, all-purpose flour, whole wheat flour, and oats.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the pumpkin seeds, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full. If desired, sprinkle granulated sugar on top of each muffin.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
How to Serve Irresistibly Moist Maple Pumpkin Spice Muffins
Serve these muffins warm with a pat of butter or a drizzle of maple syrup for an extra touch of sweetness. They are also delicious just as they are, making them perfect for breakfast or as an afternoon snack. Pair with a warm cup of coffee or tea to enhance the cozy experience.
How to Store Irresistibly Moist Maple Pumpkin Spice Muffins
Keep the muffins in an airtight container at room temperature for up to three days. If you wish to keep them longer, you can freeze them. Wrap each muffin in plastic wrap and place them in a freezer bag. They will stay fresh for about three months in the freezer.
Tips to Make Irresistibly Moist Maple Pumpkin Spice Muffins
- Make sure your baking soda is fresh for the best rise.
- You can customize the muffins by adding ingredients like chocolate chips or dried fruits.
- For a nuttier flavor, lightly toast the pumpkin seeds before adding them to the batter.
Variation
You can easily make these muffins gluten-free by using a 1:1 gluten-free flour blend in place of the all-purpose and whole wheat flour.
FAQs
1. Can I use fresh pumpkin purée?
Yes, fresh pumpkin purée works well in this recipe and can add a delightful flavor.
2. What can I use instead of eggs?
Unfortunately, there is no direct substitute for eggs in this recipe, but you can try using a flaxseed egg for a different texture.
3. How do I make my own pumpkin spice?
Mix together 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves for a homemade pumpkin spice blend.
Irresistibly Moist Maple Pumpkin Spice Muffins
- Total Time: 35 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Delightful and cozy muffins infused with pumpkin and warm spices, perfect for fall gatherings.
Ingredients
- 1/2 cup Olive Oil (Can substitute with melted coconut oil)
- 3/4 cup Maple Syrup (Honey or agave syrup can be used)
- 2 large Eggs (No vegetarian substitute available)
- 1 cup Pumpkin Purée (Homemade or canned is fine)
- 1/2 cup Milk (Use plant-based milk for dairy-free)
- 1 teaspoon Vanilla (No direct substitutions recommended)
- 1 teaspoon Baking Soda (Ensure freshness for best rise)
- 1/2 teaspoon Salt (No substitute necessary)
- 2 teaspoons Pumpkin Spice (Make your own mix if desired)
- 1 cup All-Purpose Flour (Substitute with gluten-free flour if needed)
- 1 cup Whole Wheat Flour (Can replace with more all-purpose flour)
- 1 cup Old-Fashioned Oats (Quick oats can be used)
- 1/2 cup Pumpkin Seeds (Can swap with nuts or chocolate chips)
- 2 tablespoons Granulated Sugar (Optional for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the olive oil and maple syrup until well combined.
- Add the eggs, pumpkin purée, milk, and vanilla. Mix until smooth.
- In another bowl, combine the baking soda, salt, pumpkin spice, all-purpose flour, whole wheat flour, and oats.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the pumpkin seeds, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full. If desired, sprinkle granulated sugar on top of each muffin.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve muffins warm with butter or maple syrup. Store in an airtight container for up to three days at room temperature, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American