Minnesota Maple-Pumpkin Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist, spiced muffins infused with pumpkin and maple syrup, capturing the cozy essence of a Midwestern fall morning. This American-inspired recipe, ready in about 45 minutes, combines Pumpkin puree, All-purpose flour, Baking powder into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 180 calories and feeds 12, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 12 American cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Step 2: Whisk 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt in a large bowl until combined.
  3. Step 3: Beat 2 large eggs in a separate bowl, then add 1/2 cup maple syrup, 1/2 cup vegetable oil, 1/2 cup brown sugar, and 1 cup pumpkin puree, mixing until smooth.
  4. Step 4: Pour wet ingredients into dry ingredients and stir with a spatula until just combined, avoiding overmixing.
  5. Step 5: Divide batter evenly into muffin cups (filling 3/4 full) and bake for 18-20 minutes until a toothpick inserted comes out clean.
  6. Step 6: Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Related recipes