Description

As the crisp fall air sets in, nothing feels more comforting than a batch of freshly baked pumpkin muffins. These muffins carry the warmth of autumn spices and the sweetness of maple syrup, making them a wholesome choice for a cozy breakfast or snack. Pumpkin-based recipes have long been a staple of seasonal cooking, cherished for their rich flavors and connection to fall traditions. These muffins are a healthier take on that tradition, offering indulgence without the guilt.

Ingredients

Olive or Coconut Oil: For moisture and a subtle flavor.
Maple Syrup: Naturally sweetens the muffins while adding depth.
Eggs: Helps bind the ingredients and provides structure.
Pumpkin Puree: Use canned pure pumpkin, not pumpkin pie filling.
Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg, and cloves for that quintessential fall flavor.
Baking Soda and Salt: For leavening and balance.
Vanilla Extract: Enhances the overall flavor.
White Whole Wheat Flour: Provides a light texture while maintaining the health benefits of whole grain.
Optional Toppings: Raw sugar for crunch or chopped nuts for extra texture.

Instructions

Preheat the Oven: Set your oven to 425°F and line a muffin tin with paper liners or grease it lightly.
Mix Wet Ingredients: In a large mixing bowl, whisk together the oil and maple syrup until well combined. Add the eggs and continue whisking until smooth.
Add Pumpkin and Spices: Stir in the pumpkin puree, pumpkin pie spice, baking soda, vanilla extract, and salt. Mix until the spices are evenly distributed.
Incorporate the Flour: Gradually fold in the flour, making sure not to overmix. The batter should be smooth but still slightly lumpy.
Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Bake: Start the muffins at 425°F for 5 minutes, then reduce the oven temperature to 350°F. Bake for an additional 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Flour Alternatives: If you don’t have white whole wheat flour, you can use regular whole wheat flour or a blend of whole wheat and all-purpose.
Sweetener Swap: Honey can be used instead of maple syrup, though the flavor will be slightly different.