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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

Ingredients
  

  • 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)

Instructions
 

  • 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. 

Notes

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Keyword pumpkin spice maple muffins