Go Back

Pumpkin Spice Maple Muffins

Dena Gershkovich
These will definitely be a fall favorite.
Prep Time 10 mins
Cook Time 25 mins
Course Breakfast, Brunch, Dessert, Side Dish, Snack
Servings 12 muffins


  • ½ cup maple syrup (for dessert muffins, use 3/4 cup maple syrup)
  • ½ cup Earth Balance vegan buttery sticks, softened
  • 2 eggs
  • Half a can of unsweetened pumpkin puree (about 8 oz)
  • ½ teaspoon  vanilla extract
  • cups whole wheat flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon sea salt
  • ½ teaspoon cloves
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon + more for sprinkling on top (optional)


  • Preheat oven to 325 F.
  • Using a mixer (or spatula if you’re in college and don’t have one handy), blend the maple syrup, vegan butter, vanilla extract and eggs together in a large bowl. Beat in the pumpkin puree, mixing until everything is well combined. 
  • In a separate medium bowl, combine the dry ingredients. Add this mixture to the pumpkin slowly, in several additions, beating (or stirring) after each addition. The batter will be thick. 
  • Using a small ladle, spoon the batter into lined muffin tins, filling each muffin 3/4 of the way with batter (they will rise in the oven). If you’d like, sprinkle muffins with cinnamon before baking. Bake for 20-25 minutes, rotating the pan midway through the baking process. Muffins will be crisp on top when ready. An inserted toothpick or fork should come out clean. 


Did you make this recipe? I'd love to hear how it went for you! Please rate and comment below.
Keyword pumpkin spice maple muffins