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You are here: Home / Becca / Pumpkin Maple Muffins

Pumpkin Maple Muffins

November 2, 2016 By Becca@CrumbsandChaos

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Bursting with all the pumpkin goodness, this recipe for Pumpkin Maple Muffins makes enough for a crowd!

Make a batch of Pumpkin Maple Muffins to throw in the freezer and have them on hand for a delicious breakfast or snack for your holiday guests!

Yep, it’s that time of year when I just can’t get enough of all the pumpkin things.  Fortunately for me, my kids feel the same way.  Although our favorite pumpkin muffins will probably always be these –> Mini Pumpkin Chocolate Chip Muffins, I can never resist trying a new recipe, especially if it has the word ‘maple’ in the title.  I saw this recipe on Lindsay’s IG last fall and made them right away.  And, I’ve made them numerous times since…

Bursting with all the pumpkin goodness, this recipe for Pumpkin Maple Muffins makes enough for a crowd!

Here’s what I love about them – they’re a dense, hearty muffin that pairs well with a cup of coffee or tea; this recipe makes about 19-20 muffins, which will feed a small crowd; lastly, maple glaze…enough said.  I made the glaze on the thicker side, but you could definitely thin it out to your liking.  A batch of these muffins is perfect for a play group, afternoon snack time or Thanksgiving morning breakfast.  Make these ahead, freeze them unglazed and be one step ahead on breakfast for your overnight holiday guests 😉

Bursting with all the pumpkin goodness, this recipe for Pumpkin Maple Muffins makes enough for a crowd!

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Pumpkin Maple Muffins
 
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Serves: 20
Ingredients
For the muffins:
  • 3½ cups FLOUR
  • 2 teaspoons BAKING SODA
  • 1 teaspoon BAKING POWDER
  • 1 teaspoon GROUND CLOVES
  • 1 teaspoon GROUND NUTMEG
  • 1 teaspoon GROUND CINNAMON
  • ½ teaspoon SALT
  • ¾ cup SUGAR
  • 2 cups PUMPKIN PUREE
  • ½ cup VEGETABLE or CANOLA OIL
  • ¼ cup PURE MAPLE SYRUP (there are no substitutes)
  • 3 Tablespoons MILK
  • 3 EGGS
For the glaze:
  • 2 Tablespoons BUTTER, melted
  • 1¼ cup POWDERED SUGAR
  • 1 Tablespoon PURE MAPLE SYRUP
  • 1-2 Tablespoons MILK
Instructions
Make the muffins:
  1. Preheat oven to 350 degrees. Prepare muffin tins by lining them with 20 paper muffin cups.
  2. In a large bowl, stir together flour, baking soda, baking powder, spices and salt.
  3. In a separate bowl, whisk together sugar, pumpkin puree, oil, maple syrup, milk and eggs. Add pumpkin mixture to the dry ingredients. Stir until just mixed.
  4. Divide among muffin cups (I love using an ice cream scoop for this!)
  5. Bake for 19-22 minutes or until a toothpick tests clean.
  6. Cool slightly before glazing. Serve immediately.*
Make the glaze:
  1. In a small bowl, whisk together melted butter, powdered sugar, maple syrup and 1 Tablespoon of milk. Add up to another Tablespoon of milk if needed to make it thin enough to drizzle. Drizzle over slightly cooled muffins.
Notes
*I've found these are best if you glaze them right before serving. You can make them ahead if needed and just add the glaze up to 30 minutes before you serve them.
3.4.3174
Recipe Source: Pinch of Yum IG

More pumpkin things…

Dulce de Leche Pumpkin Pie

Pumpkin Snack Cake

Pumpkin Cookie Dough Dip

Pumpkin Zucchini Bread

Pumpkin Cream Tart with Oreo Crust

Bursting with all the pumpkin goodness, this recipe for Pumpkin Maple Muffins makes enough for a crowd!

Filed Under: Becca, Breakfast, Fall, Kid Friendly, Pumpkin, Snacks, Sweet Snacks Tagged With: Muffins

About Becca@CrumbsandChaos

mother of 4, Christ follower, lover of food, energized by a great cup of coffee, collector of kitchen gadgets, thrilled by an awesome thrift store deal

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