Pumpkin Maple Muffins Recipe (2024)



out of 5


user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes


These are excellent! I reduced the sugar to half a cup as well as the maple syrup, and added about one third cup of buttermilk. I had some leftover kabocha squash that i had roasted and used that instead of the pre-packaged stuff. Fantastic! I made them in a mini muffin mold and they are great for that since they really puff up. So I'm making them again today! Thanks for a really wonderful recipe!

Monika Eaton

Thanks to all the other readers' tips I adjusted the amount of sugar and maple syrup down by a half and still found the muffins plenty sweet.
I also substituted 1/4 cup of flour with a 1/4 cup of flaxseed meal, which I think improved the texture and added even more nutritional goodness.
I will definitely makes these muffins again.


Great recipe. I bake it regularly. I offer three small tweaks. First, just use the whole 15oz can of pumpkin. It works out fine and then no waste or trying to figure out what to do w small amount of pumpkin. Second, add at least half a cup of chopped toasted walnuts when you add brown butter. The texture and taste of walnuts is a big plus. Last, if you are trying to cut sugar intake, it is still plenty sweet when you reduce sugar by 1/4 cup.


Made these to use up pumpkin puree left over from [Canadian] Thanksgiving.

Mixed reviews. Some loved them whilst others found them too sweet -- maybe scale back the brown sugar? Would cut the cinnamon to 1tsp as that dominated the other spices.

It also makes VERY big muffins. In hindsight, I wished I'd used the extra batter to make mini muffins alongside - would have been perfect for small hands and those of us who cannot face something the size of a boulder.

Still worth another go! :)


Delicious warm with a cup of coffee. I didn't have any maple syrup so I used about 1/2 cup of good honey instead. I also cut the brown sugar slightly. I cut the cinnamon in half and added some vanilla, and they cooked for 20 minutes. With the changes, the sweetness was just right. I will make these again!

Kateri Virgilio

I've made these several times and absolutely love them! They are very easy to make, they feel healthier than most muffin recipes with the natural sugar. I made them again today, and this time around I decided to cut down the sugar. Instead of using 2/3 cup maple syrup, I used 1/3 maple syrup and 1/3 raw honey (I ran out of maple syrup); I also only used half a cup of brown sugar. With the change, they turned out just as delicious and now feel even healthier! Cheers to this fabulous recipe!


I listened to all the comments about cutting the sugar and maple syrup in half. They tasted awful. Definitely needed more sugar.


Made as is. Don’t change recipe!


I made the recipe exactly as written. It has a lot of sugar - the brown sugar plus the maple syrup - and these are very sweet. I put some frosting on them and called them cupcakes. Their texture is very soft and moist. Folks, changing out some of the white flour for something else or reducing the sugar even by half ain't going to make these healthy or even reduce the calories by much, if at all, so you might as well enjoy them as they are, but to each their own.


Really liked these. Note to those who like to cut sugar when possible. I tried half the sugar- okay for me, but my husband thought it was a stretch. I'd rec'd 3/4 brown sugar and full maple syrup. I also used half butter and coconut oil and that seemed to work well.


You guys, I made these with a LOT of modifications:1 cup almond flour and 1 cup French 45 flour1/2 cup brown sugar and 1/2 cup maple syrup 1/2 stick of browned butter and added coconut oilAdded chopped walnuts, that I soaked in the butter!I was told by multiple people these were the best muffins they've ever had. They're moist and amazing (and definitely don't need as much sugar as originally specified). Please make these, everyone will love you.Also made about 18 normal size muffins.


Muffins are deelish! I followed the advice to reduce sweetness- skipped maple syrup and used dk brown sugar. I think that although still irresistible, it could have used more sweetness- next time will add maple syrup. I also halved the cinnamon because sometimes it can be overpowering. I will NOT do that next time; it needs the cinnamon. Added pecans for crunch. I did taste the browned butter come through and the turmeric gave it a sublime dimension of flavor- never would've thunk it! YUM.


These are outstanding! Like others, I cut down on the brown sugar and maple syrup (2/3 c. brown sugar and a bit over 1/3 cup syrup) and they were still just sweet enough. Also used 1.5 tsp cinnamon. Great flavor and very easy. I'll be making these regularly.


I added chopped candied ginger and walnuts, which made it a much more exciting muffin.


Thanks for the tips on sweetness. I used 1/2 cup of brown sugar and 1/2 cup of maple syrup which was plenty. Other than that I followed the recipe exactly (used a boring old can of pumpkin puree). I was able to get 18 nice sized muffins from the recipe.


These are perfect as is. Especially if you’re using good, fresh spices. Good spices cut any sweetness and the browned butter is perfection. They’re really easy to make and I got 17 regular sized muffins. You don’t need anything on them and can eat them as is. They’re nice and moist. Definitely adding this recipe to my repertoire!


Like many before me, I have modified this recipe to the hills (love a guidebook) and I recommend!1/2'd the sugar & maple syrup+ crystallized ginger, chocolate chips, coconut, orange zest, walnutsIf you want to taste the sweetness, you'll want more of the sugars. If not, go 1/2sies.


Just too sweet. I cut the brown sugar in half to only half a cup because of everyone’s warnings in the notes. I wish I did the same with the maple syrup. The flavor overall is fabulous though and they make very light muffins even with the wheat flour.


Replaced butter with 1/4 cup plus 2 tbs of canola oil


Made 18 muffins. Used approximately 1/2 cup brown sugar, slightly more ginger & nutmeg than in recipe and slightly less cinnamon.


Used 1 cup plain flour and 1 cup whole wheat pastry flour.

Carol Maloof

Follow the recipe exactly and it is awesome. But—since folks complain that regular size muffins are too big I make mini muffins. 18-20 minutes at 350 and it makes about 40 muffins. The folks who won’t eat a big muffin usually eat 4 minis.


1 c almond flour, 1 c white flourScant 1/4 tap nutmeg for boysCut brown sugar to 2/3 c but still 2/3 c maple syrup Sprinkle a few choc chips on top for boys


These should be catalogued under cupcakes, I made exactly as the recipe outlined. The batter was like a cake/ cupcake batter and once baked they definitely have a cupcake texture. They are tasty but not a muffin! A smear of cream cheese icing and you have a wonderful dessert!


The recipe makes big muffins. Not commercial-ridiculous-big, but bigger than normal, so I used large paper muffin cups.


Cut sugar by 1/4 cup based on other comments. No other changes


Very good!! I was concerned about the sweetness based on the comments. I made the recipe as-is aside from one exception. I added 1 cup of chopped walnuts. When I tasted the batter, it was sickeningly sweet but once it cooked, they were just right! I don't like things really sweet. Also, I'm confused as to why this says the recipe makes 12 muffins because I wound up with 22! Granted, the extra bulk of the walnuts accounts for some of that, but really???


These turned out delicious. I used all whole wheat flour instead of half whole wheat/half all-purpose. They have a light sweetness, not overly sweet.


I made this using only whole wheat flour (instead of half all-purpose). Made 18 regular muffins filling cups 3/4 full. They have a light sweetness that was perfect but would likely taste much sweeter had I used all-purpose flour. Served with butter and coffee 🤤


These muffins are great. The back and forth comments about sugar are hilarious - if you know you're a person who likes things sweet, keep the sugar, if not, decrease! One of the benefits of this recipe is that it seems to be delicious regardless. I kept the maple syrup amount as written and cut the brown sugar by 30% and these were still plenty sweet (and moist). One note - I halved the recipe because I only have a 6-muffin tin, and rather than try to halve 3 eggs I just used one. Still perfect.

Private notes are only visible to you.

Pumpkin Maple Muffins Recipe (2024)


What is the secret to moist muffins? ›

How to Make Homemade Muffins Moist: Our Top Tips
  1. Tips to Make Homemade Muffins Moist.
  2. Keep Wet and Dry Ingredients Separately.
  3. Add All Flavorings Last.
  4. Consider Paper Liners.
  5. Don't Overfill the Muffin Cups.
  6. Check the Temperature of Your Oven.
  7. Test if Muffins Are Fully Cooked.
  8. Top Your Muffins with Flavor.
Aug 9, 2021

Why are my pumpkin muffins so dense? ›

If your pumpkin muffins are overly dense, there may be a couple reasons why: Over-mixed batter. Be sure to mix the wet and dry ingredients together only until just combined. Mixing the batter too much can result in extra gluten development which can make the muffins dense or even gummy.

How do you get the high top muffins? ›

The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer. This is done to avoid over-browning and overbaking.

How do you keep muffin tops crispy? ›

"To keep topping from being soggy the next day, put a few saltine crackers in with the muffins when you store them (to absorb moisture). This also works to keep crunchy cookies from becoming soft."

What not to do when making muffins? ›

Here are some common mistakes that might be causing this:
  1. Over mixing the batter.
  2. Overfilling the muffin tray.
  3. Leaving the muffins in the pan after they have baked.
  4. Berries, nuts, and chocolate chips sink to the bottom.
Mar 12, 2019

Is it better to use oil or butter in muffins? ›

Many muffin recipes use cooking oil instead of butter. Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.

How do you make high domed muffins? ›

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.

What makes muffins rise baking soda or powder? ›

Baking soda, aka sodium bicarbonate, is a commonly known food additive and baking ingredient. While there are many uses of baking soda, it is commonly found in recipes as a leavening agent to help baked goods rise.

What makes muffins rise more? ›

For an extra boost in rise, you can start baking the muffins at a slightly higher temperature (e.g., 425°F / 220°C) for the first 5 minutes, then reduce it to the recipe-specified temperature. This initial high heat can create a burst of steam and rapid expansion.

Should muffin batter rest before baking? ›

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

Why are bakery muffins so much better? ›

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

Should you chill muffin batter? ›

Give the Muffin Batter a Rest by Mixing It in Advance

At the bakery, we'd mix up muffin batter and refrigerate it overnight for the early shift to bake the next morning. That resting period is what makes muffins from your favorite coffee shop look and taste better than anything that's come out of your oven.

How do you store pumpkin muffins? ›

To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well. They can be stored in a container without paper towel, but are more likely to become soggy the longer they're in there.

Why not fill the muffin liners to the very top with batter? ›

If you fill them to the top, then the cupcake itself is going to overflow and cause a mess. We recommend filling our baking cups 2/3 full to allow room for your cupcakes to rise. Since our liners are a little taller than standard size, that comes to about 3 or 4 tablespoons of batter.

How do you make muffins crispy again? ›

One of the easiest ways to revive stale muffins is to warm them in a hot oven. First, spray them with water or pat them with a damp paper towel. Meanwhile, preheat the oven to around 350 degrees Fahrenheit. Wrap each muffin in aluminum foil and reheat the whole batch for up to 10 minutes.

What oil is best for moist muffins? ›

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

How do you moisten baked muffins? ›

First, prick the muffin tops all over with a toothpick. Next, pour your liquid of choice (e.g., milk or fruit juice) into a bowl, dip a pastry brush into it, and brush the tops of the muffins. The liquid will seep into the muffin's interior, soaking the crumb and softening the muffins, turning them as good as new.

Should you let muffin batter rest? ›

Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible.

Top Articles
Latest Posts
Article information

Author: Edwin Metz

Last Updated:

Views: 5831

Rating: 4.8 / 5 (78 voted)

Reviews: 93% of readers found this page helpful

Author information

Name: Edwin Metz

Birthday: 1997-04-16

Address: 51593 Leanne Light, Kuphalmouth, DE 50012-5183

Phone: +639107620957

Job: Corporate Banking Technician

Hobby: Reading, scrapbook, role-playing games, Fishing, Fishing, Scuba diving, Beekeeping

Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.