Sweet and Spiced Maple Pumpkin Muffins
Moist pumpkin muffins infused with warm spices and sweetened naturally with maple syrup, perfect for cozy mornings or snack time. This American-inspired recipe (vegetarian), ready in about 37 minutes, layers all-purpose flour, baking powder, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 160 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. 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.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/3 cup maple syrup
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- Step 2: In a large bowl, whisk together 1 3/4 cups all-purpose flour, 2 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, and 1/2 tsp salt until evenly combined.
- Step 3: In a separate bowl, beat 2 large eggs with 1 cup canned pumpkin puree, 1/3 cup maple syrup, 1/4 cup vegetable oil, and 1 tsp vanilla extract until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Step 5: Divide the batter evenly among the 12 muffin cups and bake for 20-22 minutes until a toothpick inserted in the center comes out clean.
- Step 6: Remove muffins from oven and cool in the pan for 5 minutes before transferring to a wire rack to cool completely.









