Best 3 Maple Pumpkin Muffins Recipes
Indulge in the delectable flavors of fall with our irresistible maple pumpkin muffins recipe. These muffins are a perfect blend of pumpkin's comforting warmth and maple's sweet, rich notes. With each bite, you'll embark on a culinary journey that captures the essence of the season. Whether you're hosting a cozy brunch, treating your family to a special breakfast, or simply craving a soul-soothing snack, these muffins are guaranteed to delight your taste buds and fill your home with the inviting aromas of autumn.
Let's cook with our recipes!
PUMPKIN MAPLE MUFFINS
These muffins are just the right amount of sweet, lightly spiced and deeply orange, thanks to the addition of ground turmeric. Browning the butter beforehand may seem like a fussy step, but it provides a vaguely nutty, deeply caramelized flavor that makes for a superlative muffin.
Provided by Alison Roman
Categories breakfast, quick breads
Time 50m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- Spray muffin molds with nonstick spray or line them with paper liners.
- Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.
- In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
- In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.
- Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 271 milligrams, Sugar 28 grams, TransFat 0 grams
MAPLE PUMPKIN MUFFINS
I love muffins, and these are among the most irresistible ones I have ever tasted. They go together in less than an hour and, best of all, the sweet aromas of pumpkin, brown sugar and maple syrup fill the house while they're baking. -Stephanie Moon, Boise, Idaho.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, 3/4 cup brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt. Whisk the eggs, pumpkin, milk, oil and 1 tablespoon syrup; stir into dry ingredients just until moistened. Fold in pecans., In a small bowl, beat cream cheese, remaining brown sugar and syrup until smooth. Gently stir into batter until mixture appears swirled., Fill 12 greased or paper-lined muffin cups about three-fourths full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 308 calories, Fat 15g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 223mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.
MAPLE PUMPKIN OAT MUFFINS WITH CINNAMON-MAPLE GLAZE
The moist spiced pumpkin muffins are made even more special with an irresistibly decadent glaze.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 21
Steps:
- Heat oven to 400 degrees Fahrenheit.
- Line 12 standard (1/3 cup) muffin cups with cupcake liners.
- In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
- In a medium bowl, whisk together the buttermilk, pumpkin, maple syrup, brown sugar, oil, egg, and vanilla.
- Add the wet ingredients to the dry ingredients, and whisk just until the ingredients are well incorporated. Try not to overmix!
- Divide batter between the 12 muffins cups.
- Bake for about 22 - 25 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean. Angels may sing, too. Okay, I'm kidding about that last one.
- Move muffins to a wire rack on top of a couple of paper towels (helps with clean-up) and allow to cool for 10 - 15 minutes.
- Mix up the glaze - whisk together the powdered sugar, vanilla, cinnamon, syrup, and milk until smooth and shiny.
- With a spoon, drizzle the glaze over the tops of the muffins.
Tips:
- Use fresh pumpkin purée. Fresh pumpkin purée will give your muffins a more intense pumpkin flavor than canned pumpkin purée.
- Don't overmix the batter. Overmixing the batter will result in tough muffins.
- Fill the muffin tins only 2/3 full. This will prevent the muffins from overflowing.
- Bake the muffins until a toothpick inserted into the center comes out clean. This will ensure that the muffins are cooked all the way through.
- Let the muffins cool completely before frosting them. This will help the frosting to set properly.
Conclusion:
Maple pumpkin muffins are a delicious and moist fall treat. They are easy to make and can be enjoyed by people of all ages. Whether you are looking for a quick and easy breakfast or a special dessert, these muffins are sure to please. So next time you are in the mood for something sweet and pumpkin-y, give this recipe a try!
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